Vegan Spinach Muffins (No Eggs, Gluten-Free)
These Vegan Spinach Muffins (No Eggs, Gluten-Free) are soft, moist, and naturally sweetened with banana and maple syrup. Made with simple plant-based ingredients and gluten-free flour, these healthy green muffins are perfect for kids, breakfast, snacks, or meal prep. Allergy-friendly, dairy-free, and freezer-friendly.
Ingredients
- 1 cup fresh spinach packed
- 1 ripe banana
- 1 cup unsweetened almond milk or other plant milk
- 1½ cups gluten-free 1:1 baking flour
- ¼ cup maple syrup
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ¼ cup dairy-free chocolate chips
Instructions
- Preheat Oven:
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with liners or lightly grease.
- Blend Wet Ingredients:
- In a blender, combine spinach, banana, almond milk, maple syrup, melted coconut oil, and vanilla extract.
- Blend until completely smooth and bright green with no visible spinach pieces.
- Mix Dry Ingredients:
- In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Combine Batter:
- Pour blended mixture into dry ingredients.
- Stir gently until just combined.
- Fold in chocolate chips if using. Do not overmix.
- Fill & Bake:
- Fill muffin cups about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Blend spinach thoroughly for the smoothest texture.
- Measure flour accurately to prevent dense muffins.
- Avoid overmixing to keep muffins soft and fluffy.
- Store at room temperature for 2 days, refrigerate up to 5 days.
- Freeze up to 2 months and reheat briefly before serving.