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sweet green spinach muffins

Sweet Green Spinach Muffins, Dairy Free

Dairy free, soy free, nut free, and seed free. These green muffins are a nutritional powerhouse and make a great breakfast.

Course Breakfast, Snack
Keyword dairy-free, nut-free, peanut-free, seed-free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings 16


  • 1 Cup whole wheat flour
  • 1 Cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ Cup rice milk or milk of choice
  • Cup maple syrup
  • ¼ Cup coconut oil melted or oil of choice
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 very ripe bananas
  • 6 ounce bag of baby spinach


  1. Preheat oven to 350°F.

  2. Put 16 cupcake liners into muffin pan.

  3. In a food processor, blend the spinach, rice milk, maple syrup, coconut oil, egg, and vanilla extract.

  4. In a mixing bowl, whisk together the flours, baking powder, baking soda, and salt.

  5. In another bowl, mash the bananas with a fork until smooth.

  6. Pour the bananas and the contents of the food processor into the flour mixture and mix together.

  7. Spoon mixture into the muffin pan.

  8. Bake 20 minutes at 350°F or until inserted toothpick comes out clean.

Recipe Notes

  1. Makes 16 muffins.
  2. For a gluten free option, replace the flours with a gluten free all purpose flour.
  3. Feel free to substitute honey for maple syrup.
  4. For a crunchy topping, sprinkle raw sugar on batter before baking.
  5. You can add chocolate chips if you feel a chocolate craving!