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These blender spinach mini muffins are a healthy, easy, kid-friendly recipe that are full of wholesome ingredients. They’re perfect for breakfast and snacks, and are vegan and free of refined sugar!

These mini muffins have saved us over the past few months as quick breakfasts/snacks for Chloe (and ourselves, on occasion 🙂 ). After making quite a few batches of them, I figured I should finally sit down and share the recipe! These muffins are just as their name – Blender Spinach Mini Muffins – suggests:

  • They’re thrown together quickly in the blender (no other bowls or mixing required!)
  • They have spinach hidden in them (you cannot taste it) that provides nutrients, and the muffins’ fun green color
  • This recipe makes mini muffins, which we find are easiest for toddlers and young kids (it can easily be turned into regular sized muffins, though, if you’d like)

These muffins are full of healthy and wholesome ingredients, while still staying incredibly moist and tasting delicious! When made with non-dairy milk, they’re also vegan. They couldn’t be easier to whip up (any recipe that requires one bowl – or in this case, a blender – is a win in my book) and the whole family will love them!


  1. Oats: I’ve only tested this recipe with old-fashioned oats blended into oat flour. If you try quick oats, let me know how they turn out!
  2. Chia seeds: These are super healthy; you could easily sub ground flaxseed meal or hemp seeds.
  3. Dry ingredients: The usual suspects to help these bake nicely – baking powder, baking soda, and salt. Cinnamon for flavor!
  4. Maple syrup & pure vanilla extract: Provides natural sweetness and delicious flavor.
  5. Milk: Any milk – dairy, (or non-dairy, for vegan muffins) works well!
  6. Fresh spinach: Pack the leaves into a measuring cup to ensure you get enough!
  7. Coconut oil: Provides some healthy fat and acts as a binder.
  8. Banana & applesauce: For some natural sweetness and to help bind everything together.


  1. Preheat oven & prepare the pan: Preheat oven to 350 degrees, and spray a mini muffin pan with nonstick spray.
  2. Make oat flour: Add oats to the blender and blend on high until they turn into oat flour, which is powdery.
  3. Add the dry ingredients: Add the rest of the dry ingredients and blend to combine.
  4. Add the wet ingredients: Add the wet ingredients and blend to combine, stopping to scrape down the sides of the blender with a rubber spatula, if needed.
  5. Spoon into pan: Spoon the mixture into the greased mini muffin pan cups.
  6. Bake: Bake the muffins in the preheated oven for 10-12 minutes, or until they’re golden brown around the edges.
  7. Cool & serve: Let cool completely in the pan, then serve & enjoy!


  1. You can substitute all-purpose flour for the oat flour if you’d like, or if you don’t have any oats!
  2. If you want to make full-sized muffins, simply pour the batter into a standard sized muffin tin. The recipe for mini muffins yields 15 mini muffins, so the same recipe would yield about 5 full-sized muffins. You may need to bake full-sized muffins a bit longer to ensure that they cook all the way through.
  3. These muffins can stay in a tightly sealed container in the fridge for up to one week, and can be frozen in a freezer bag/container for up to three months. For a quick breakfast, we take a few mini muffins out of the freezer and thaw in the microwave until warm.

While these may not be the prettiest muffins, they sure are healthy (and delicious!) We hope you love them as much as we do!

Blender Spinach Mini Muffins

These blender spinach mini muffins are a healthy, easy, kid-friendly recipe that are full of wholesome ingredients. They're perfect for breakfast and snacks, and are vegan and free of refined sugar!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 15 mini muffins


  • 1 cup old-fashioned oats
  • 2 Tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 Tablespoons pure maple syrup
  • 1/3 cup milk (any type – dairy or non-dairy – works well!)
  • 1 cup fresh spinach leaves, packed
  • 2 Tablespoons coconut oil
  • 1 banana (very ripe)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsweetened applesauce


  • Preheat oven to 350 degrees, and spray a mini muffin tin with nonstick spray.
  • Add oats to your blender and blend on high until they turn into fine oat flour (a few coarse pieces of oats in there are OK).
  • Add the chia seeds, baking powder, baking soda, salt, and cinnamon and blend well.
  • Add the rest of the ingredients (maple syrup, milk, spinach, coconut oil, banana, vanilla, applesauce) and blend until combined.
  • Spoon the mixture into the mini muffin tin cups until almost full.
  • Bake for 10-12 minutes, or until muffins are golden brown around the edges.
  • Let cool completely, then remove from the pan and serve.

If you’re looking for other quick breakfast ideas, try our:

Berry Oatmeal Bars

Fluffy Eggnog Pancakes


We love to see what you’re cooking! Tag @thedowneshome on Instagram and use the hashtag #thedowneshome

One Comment

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