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Spinach Banana Muffins

Spinach Banana Muffins - photo

Spinach Banana Muffins that are gluten, dairy & sugar free.  Continuing on the trend with less added sugars, I wanted to develop a muffin recipe that was sweetened only by fruit.  These muffins make for a great healthy breakfast and are sweetened only by apples and bananas.

Spinach Banana Blender Muffins - Photo

They also make for a great sugar free and nutrient packed snack!  Yesterday I was on carpool pool duty and I served these to 2 other boys + my kiddos and all of the muffins were gone. I thought they would be turned off by the color but no one questioned them.  I put out a basket of them with a bowl of strawberries and they were all gone!

Gluten & Sugar Free Spinach Banana Muffins - Photo

Spinach Banana Muffins are only sweetened by fruit which makes them a great option for babies.  We personally love the mini version which is perfect for a baby to hold. 

They are very simple to make!  Simply mix all of your dry ingredients in a bowl.  Then add the remaining ingredients in a blender and blend to combine (it is easier when the wet ingredients are on the bottom of the blender).

Next, pour your blender ingredients into your dry ingredients and mix to combine. Finally, portion and bake your muffins!  Check out a quick video on how to make them here.  This recipe made a ton of mini muffins and if you have very young children it is enough to freeze some.  If you are looking for other varieties of healthy muffins you can check out my other recipes here.  

Spinach Banana Muffins - photo

Spinach Banana Muffins

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Prep Time: 10 minutes
Cook Time: 12 minutes
Course:Breakfast, Snack
Keyword:Bananas, breakfast, Dairy Free, Gluten Free, Kid Friendly, muffin, snacks


  • 2 handfuls of spinach about 2 oz
  • 2 ripe bananas option for 1 banana and increase applesauce to 1 cup
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup water
  • 2 TBS oil I used avocado - almost any type of oil would work
  • 1 1/2 cups flour gluten free blend or whole wheat
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1/4 tsp nutmeg


  • Preheat the oven to 350ºF and grease or line a muffin pan
  • In a medium bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside
  • Place spinach, bananas, applesauce, egg, vanilla, water and oil in a blender and blend until smooth
  • Add your blended ingredients to your dry ingredients bowl and mix until throughly combined
  • Bake your muffins - 15 minutes for mini muffins and 22-25 minutes for regular muffins (you know they are done when the top springs back)
  • Let cool for 5 minutes - serve to your hungry kiddos! See notes for storing options.


These muffins can stay in a sealed container for 2 days on the counter, up to 4-5 days in the fridge or 3 months in the freezer).
When I store them in the fridge, I put them in the microwave for 15-20 seconds before serving.
For freezer defrosting: Place on counter in sealed container or bag overnight. Alternatively warm in microwave for 30seconds - 1 minute.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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