Vegan Spinach Muffin Recipe

vegan spinach muffin recipe

This healthy vegan spinach muffin recipe is top 8 allergen free, delicious, packed with nutrients, and since they’re also sugar free, they’re the perfect breakfast or snack for kids!

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I first developed this healthy vegan spinach muffin recipe when my daughter’s iron levels were low as a baby and I needed a way to provide additional iron in her diet…. and something that she would actually eat! multiple food allergies and another baby later, this recipe is now our go-to healthy snack. Developing a recipe that is dairy free, soy free and nut free makes this safe for my family, but also making them gluten free and egg free means that these muffins are school safe too!

Vegan Spinach Muffin Recipe Options

The base of these vegan spinach muffins is oat flour- my go-to nut free and gluten free flour. It’s great to bake with! You can certainly buy oat flour, but I like to make my own by throwing oatmeal in the food processor for a few seconds- it’s significantly cheaper for a small amount of work, and I know exactly what’s in it. The Magic Bullet is my preferred tool for this recipe, I use it to make the oat flour, and then to blend all of my wet ingredients.

These vegan spinach muffins are incredibly moist, thanks to the banana and apple sauce. You can really use any fruit puree our pouch that you’d like- my girls prefer the taste of the Trader Joe’s organic mango-applesauce.

Trader Joe's Organic mango-applesauce

Vegan Spinach Muffin Recipe Egg Replacement

Bob's Red Mill Egg Replacement link to buy on Amazon

While I’ve made these vegan spinach muffins with eggs before for extra protein, you really cannot tell the difference between the muffins made with eggs vs. the egg substitute. There are a lot of options, but we prefer the Bob’s Red Mill egg replacer. My sister-in-law swears by using aquafaba for baking, but garbanzo beans are a major allergen for my daughter, so legume free egg replacer is a requirement in our house… use what you like best, they all work in this recipe! While we’re talking about substitutions, you can also use honey or agave syrup in lieu of maple syrup if you prefer- I have tried all three and haven’t noticed much of a difference, so again, use what you like best!

I start by making the egg replacer as instructed on the packaging. Combine the spinach, banana, apple sauce, syrup, egg replacer and vanilla in your mixer, blender or food processor (I like the agic bullet for this). This should yield a nice vibrant green goo (sounds delicious, right!?). In a separate bowl combine all of the dry ingredients, and then slowly fold in the liquid ingredients, stirring until just combined.

Using magic bullet blender to make vegan spinach muffins
folding in liquid ingredients to dry ingredients for vegan spinach muffins

This recipe yields 12 vegan spinach muffins. Fill the muffin tins 3/4 full, and then bake at 350 degrees for 17 minutes, or fully cooked. allow to cool before serving. The muffins are good for 2 days in the refrigerator and can be stored for a couple of months in the freezer as well. Defrost for 90 seconds and you have a perfect snack or toddler breakfast!

IELEK brand Silicone Cupcake Muffin Baking Cups Liners link to buy on Amazon

Disclaimer: This post contains affiliate links

Yield: 12 muffins

Healthy Vegan Spinach Muffin Ingredients

  • 2 cups spinach (uncooked)
  • 2 eggs or egg substitute equivalent per package instructions
  • 1 ripe banana
  • 6 oz of unsweetened apple sauce
  • 1/2 cup pure maple syrup, agave syrup or honey
  • 2 tbsp oil (coconut, avocado or vegetable)
  • 1 1/2 tsp vanilla extract
  • 1 cup oat flour
  • 1/2 cup flax meal
  • 2 tsp hemp seed
  • 1 tsp chia seed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Healthy Vegan Spinach Muffin Cooking Instructions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. combine spinach, egg substitute, banana, apple sauce, syrup, oil and vanilla in blender or food processor and blend until smooth
  3. In a medium bowl, combine dry ingredients (oat flour through salt) stir until well combined.
  4. Slowly pour wet ingredients into dry ingredients bowl and gently fold in. Stir just until combined.
  5. Prepare muffin tins with spray, and fill 3/4 full.
  6. Bake at 350 degrees for 17 minutes or until fully cooked.
  7. Store muffins in the refrigerator for 2 days, and keep in the freezer in an air-tight container for 2 months.

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