Spinach Blender Muffins

Ingredient List

1/4 cup plant based milk of choice ( we like unsweetened almond or cashew) + 2 T. if needed
1/4 cup nut butter (we like Justin’s)
1/4 cup honey or other sweetener of choice
1 egg
4 T. ground flax seed
1 ripe banana
1 cup gluten free rolled oats
2 large handfuls fresh spinach
1 tsp. cinnamon
1/4 tsp. baking soda
Pinch salt
1 scoop protein powder of choice (optional)


  1. Preheat oven to 350 degrees and grease a muffin tin with refined coconut oil
  2. Place all ingredients starting with the liquid into the blender
  3. Blend on high speed until completely smooth and batter forms
  4. Pour into muffin cups 3/4 of the way
  5. Bank for 20-25 minutes until slightly browned on top and set in the middle
  6. Let cool completely before removing from muffin tin
  7. Keep best in the refrigerator for up to a a week
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Scroll to Top