hese fluffy, tender almond flour muffins are my go-to veggie-packed snack for the kids. Naturally sweetened with ripe bananas, no one would ever guess there’s spinach blended inside.

Just toss everything into one blender, pour into a muffin tray, and bake. That’s it.

Close-up of almond flour spinach muffins with chocolate chips, showing a moist, tender crumb and golden-brown tops, stacked on a plate with one muffin cut in half.

dd chocolate chips or a sprinkle of nuts if you’d like — they’re easy to customize based on what your crew loves.

Whether you’re trying to sneak greens into picky eaters (little or grown-up) or prepping snacks for that inevitable 3 p.m. crash, these almond flour spinach muffins make life easier.

And if you’ve got spotty bananas sitting on the counter? Perfect. They’re the only sweetener you need here.

Full ingredient list fo spinach muffins made with almond flour.

How to Make These Green Muffins

Grease a muffin tin or line it with parchment muffin cups. I love using a silicone muffin tray.

Step by step instruction for spinach packed almond flour Muffin - In a blender, combine spinach, peanut butter, bananas and eggs.
In a blender, combine spinach, peanut butter, bananas and eggs.
Step by step instruction for spinach packed almond flour Muffin - Blend until smooth.
Blend until smooth.
Step by step instruction for spinach packed almond flour Muffin - In a big mixing bowl, combine all the dry ingredients until no clump is left.
In a big mixing bowl, combine all the dry ingredients until no clump is left.
Step by step instruction for spinach packed almond flour Muffin - Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined.
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined.
Step by step instruction for spinach packed almond flour Muffin - Fold in chocolate chips.
Fold in chocolate chips.
Step by step instruction for spinach packed almond flour Muffin - Divide the batter into muffin cups, about ¾ full. Sprinkle extra chocolate chips on top if desired.
Divide the batter into muffin cups, about ¾ full. Sprinkle extra chocolate chips on top if desired.
Step by step instruction for spinach packed almond flour Muffin - Bake until set and a toothpick comes out clean. Let cool slightly before removing from the tray.
Bake until set and a toothpick comes out clean. Let cool slightly before removing from the tray.

Tips for Perfect Almond Flour Muffins

Don’t overmix.
Blend the spinach mixture well, but once you combine wet and dry ingredients, mix gently. Overmixing can make almond flour muffins dense.

Use silicone trays or reusable liners.
They’re nonstick, easy to clean, and make removal effortless.

Freeze for later.
These freeze beautifully. Perfect for make-ahead snacks — just thaw or warm slightly before serving.

Get the recipe:Almond Flour Banana Muffins (with Spinach)

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These moist, fluffy, and soft banana nut chocolate chip muffins are the perfect family recipe, sweetened by ripe bananas and maple syrup.
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Ingredients

  • 1 1/2 cup ripe bananas, ~3 medium
  • 1/2 cup smooth peanut butter, Unsalted, Unsweetened
  • 2 eggs, room temp
  • 2 cup Almond flour, packed, 200g
  • 2 tbsp coconut flour, 20g
  • 2 handful baby spinach
  • 1 tsp baking soda
  • 3/4 cup chocolate chips, divided
  • 1/4 cup maple syrup, optional if you prefer sweeter

Equipment

Instructions 

  • Preheat your oven to 350°F (175°C).
  • Grease a muffin tin or line it with parchment muffin cups. I personally love using a silicone muffin tray.
  • In a blender, combine spinach, peanut butter, bananas, and eggs.
  • Blend until smooth.
  • In a large mixing bowl, stir together almond flour, baking soda, and a pinch of salt until no clumps remain.
  • Pour the blended mixture into the bowl with the dry ingredients. Gently combine using a spatula.
  • Fold in chocolate chips.
  • Divide the batter evenly into the muffin cups (fill about ¾ full). Sprinkle extra chocolate chips on top if you’d like.
  • Bake for 18–22 minutes, or until a toothpick comes out clean.

Notes

You can also use cashew butter or peanut butter to replace the almond butter.
Serving: 1g, Calories: 236kcal, Carbohydrates: 18g, Protein: 7g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Cholesterol: 31mg, Sodium: 132mg, Fiber: 4g, Sugar: 12g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American