These vegan spinach muffins are easy to make and spiced with cinnamon and nutmeg. They are quick to make in a blender or food processor. They're a perfect breakfast muffin and also great for brunch or even dessert.
It can be hard getting kids (and some adults) to eat their greens. This vegan muffin is a shortcut! You absolutely can not taste any spinach but it does give the muffins a pretty green color. Instead of spinach, you'll taste cinnamon and nutmeg.
Banana gives these muffins added sweetness and also cuts down on the amount of oil you need. These muffins are light and fluffy and a family favorite.
I love making a batch of these spinach muffins for breakfast as they feel wholesome with the leafy greens. Some other great vegan breakfast recipes include my vegan Grape Nuts muffins, vegan sheet pan pancakes, and my vegan baked cherry oatmeal.
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Why You’ll Love Vegan Sweet Spinach Muffins
- Texture: If you like fluffy muffins, then this recipe is for you. They aren’t dense at all.
- Flavor: These muffins have a nice cinnamon and nutmeg spice. They don’t taste like spinach at all.
- Color: These muffins have a beautiful green color. I love making them for St. Patrick’s Day.
For more green recipes for St. Patrick’s Day, try my vegan matcha cake, vegan matcha pancakes, and vegan chocolate peppermint cupcakes.
Ingredient Notes
- Spinach: I highly recommend using baby spinach. They’re leaves and stems are more delicate than regular spinach and blend better.
- Oil: Use any neutral oil in this recipe. I use avocado oil but you can also use canola or vegetable oil.
- Non-dairy milk: You can use your favorite type of vegan milk. I bake with unsweetened soy milk.
- Banana: Make sure the banana is nice and ripe for best flavor and texture.
Please see the recipe card below for the full list of ingredients and amounts needed.
Looking for more sweet muffin recipes with chocolate chips? Try my vegan pumpkin chocolate chip muffins.
Variations
- Add some chopped and toasted nuts. Both pecans and walnuts would be delicious.
- Add in some dried fruit like raisins for added sweetness and a chewy texture.
- If you want some more whole grains, substitute half of the all purpose flour with white whole wheat flour.
How To Make Vegan Sweet Spinach Muffins
Step 1: Preheat the oven to 350℉. Either line a muffin pan with liners or spray with non-stick spray.
Step 2: In a large blender or food processor, add in the non-dairy milk, oil, mashed banana, sugar, applesauce, apple cider vinegar, vanilla extract, and 4 cups baby spinach. Blend or process until nice and smooth.
Step 3: Add in the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Process or blend until mixed. You will have a thick batter.
Step 4: Stir in the ¾ cup vegan chocolate chips.
Step 5: Scoop the batter into the prepared pan about ⅔ full.
Step 6: Bake in the preheated oven for about 20 minutes, or until done. Take the pan out of the oven and let the muffins rest for about 3 minutes. Transfer the muffins to a wire rack to cool completely. And enjoy!
Expert Tips
- If you want to see green flecks in the muffins, use a food processor. If you want a green color without the flecks, a blender works better.
- If you don’t want to use muffin liners, simply spray the pan with non-stick spray.
Recipe and Storage FAQs
These muffins can be stored at room temperature for up to 3-4 days. Make sure they’re in an airtight container. After a couple days I like to microwave muffins for about 10 seconds to get a softer texture.
Can these spinach muffins be frozen?
Yes. Once the muffins have cooled you can store them in a ziploc bag in the freezer for up to 3 months. They can be defrosted in the fridge overnight or at room temperature.
I’ve never used frozen spinach in muffins before. I have a feeling they would not work out well because of the texture of the thawed spinach.
Make the batter the same way but bake the mini muffins for about 13-15 minutes.
Definitely no! Only the color gives it away, definitely not the taste.
More Vegan Muffin and Bread Recipes
If you tried this Vegan Sweet Spinach Muffins Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Sweet Spinach Muffins
Equipment
- Food processor or blender
- Muffin pan
Ingredients
- ¾ cups non-dairy milk
- ⅓ cup oil
- 1 large, ripe banana mashed
- ¾ cup sugar
- ¼ cup applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 4 cups baby spinach packed
- 2 cups flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350℉. Either line a muffin pan with liners or spray with non-stick spray.
- In a large blender or food processor, add in the ¾ cups non-dairy milk, ⅓ cup oil, mashed 1 large, ripe banana, ¾ cup sugar, ¼ cup applesauce, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and 4 cups baby spinach. Blend or process until smooth.
- Add in the 2 cups flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Process or blend until you have a thick batter.
- Stir in the ¾ cup vegan chocolate chips. Scoop the batter into the prepared pan about ⅔ full.
- Bake in the preheated oven for about 20 minutes, or until done. Take the pan out of the oven and let the muffins rest for about 3 minutes before letting them cool completely on a wire rack.
- Store the muffins at room temperature in an airtight container for up to 3-4 days.
Notes
- Make sure the banana is very ripe.
- If you want to see green flecks (from the spinach) in the muffins, use a food processor. If you want a green color without the flecks, a blender works better.
Jen says
We love these muffins! My youngest said they just “taste like cake”. A great way to get the family to eat some greens!