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These green machine blender muffins are the ultimate win-win. Your kiddos get to eat something delicious with a few chocolate chips and you know that they are eating spinach. And you made them in five minutes in the blender! And this is just breakfast! Or a snack! Hooray.
Let me backup for a minute. These aren’t just good for you, but they are so easy to make. Green blender muffin batter comes together in about 4 minutes in a blender. Toss all the ingredients into the blender container (I use my Vitamix) and then blend it all together until you have a thin batter. Then, simply pour from the blender into muffin tins and bake. Not much to clean up and done super fast!
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What makes blender muffins so great?
Well, there are a few reasons. First, you can easily hide fruits and veggies in these muffins. It’s an easy way to sneak more of the good stuff into your or your kids diet. You can easily add things like spinach (which we are doing today), pumpkin, or pureed beets blender muffins. The colors get more fun, they have vegetables, and they still taste great.
Secondly, they are a great source of fiber and protein. The oats and greek yogurt come together and create a power combination of nutrients, The fiber in the oats and the protein in the yogurt help you stay full longer and make these muffins a super satisfying and healthy-ish (the chocolate chips are the “ish”) treat!
I first came across these blender recipes when I was looking for ideas of healthy snacks for my kids when they were itty-bitty. I wanted something that would keep well in the freezer (these do), would be quick to make (these are) and would taste great (yep, that too).
These blender muffins can be made in regular size muffin tins, but I really like making them in mini-muffin tins so that little hands can hold them easier. It allows kids to have two of something which I think they really like instead of always hearing “just take one”.
How do you make green blender muffins?
It's really crazy simple!
First, preheat your oven and prep your muffin tin by spraying with baking spray.
Then, put all of your ingredients into your high speed blender. Then turn the blender on and blend until your ingredients are totally combined.
Pour the batter into the prepared muffin tin, pop in the oven and bake. Once done, let cool in the pan a few minutes before moving to a cooling rack to cool the rest of the way.
Tips and Tricks:
- I like to thaw the spinach in the microwave and then drain well by squeezing in a paper towel before adding it to the batter. You could use fresh spinach but I would recommend cooking it down and draining before using it.
- You can find other add-ins if you would like. I would maybe try a chopped seed or nut if you are looking for more texture and added health benefit.
- These freeze really well. I store them in the freezer for up to 3 months (they rarely last that long). Just be sure they are sealed well. To rewarm, I microwave them 10-15 seconds or let sit on the counter for about 20 minutes.
Looking for other great muffin recipes? Check these out!
📖 Recipe
blender muffins - green monster
Ingredients
- 2 cups old fashioned rolled oats
- 2 eggs
- 2 ripe bananas
- ½ cup frozen chopped spinach defrosted & drained
- ½ cup plain greek yogurt
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Spray muffin tin with baking spray
- Place all ingredients into a high speed blender
- Blend until well combined and pourable
- Pour batter into muffin tins
- Bake at 350 degrees for about 20 minutes
- When done, let cool for about 5 minutes in the muffin tin and then move to cooling rack
- Pour into wel
Notes
Nutrition
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Gio
They are so easy to make. Guilt free. I love them!!
Marisa
Hi there! How do you store them instead of freeze? Fridge or room temperature? Thank you!! 😀
Marni Katz
I typically leave them on the counter for a day or two and then pop them into the freezer. Honestly, one batch disappears quickly around here, so those two methods seem to work best 🙂
Sarah
What would the equivalent be if I were to use fresh spinach instead of frozen?
Marni Katz
Hi Sarah! I would guess about 20oz of fresh spinach, you can cook it down a bit, wring out the water and then use it, or just use it fresh. Let me know if you have any other questions!