Vegan Sweet Spinach Muffins

3 muffins on a plate, one with a bite taken out of it, with chocolate chips.

5 from 1 vote

These beautiful green muffins are sweet, spiced with cinnamon and nutmeg, and a great way to get kids (and adults) to eat their spinach! They're light and fluffy with rich chocolate chips.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: muffins

Calories: 186kcal

Author: Jen Cardenas

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.

Nutrition