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Super Green Mini Blender Muffins

Veggie-packed little muffins perfect for snacks or a healthy treat.
1 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snack
Servings 20 mini muffins


  • mini muffin tin
  • Blender


  • 1/2 cup unsweetend applesauce
  • 1/2 cup pumpkin puree or canned sweet potato or squash
  • 2 large eggs
  • 1 1/2 cups baby spinach about 2 big handfuls
  • 2 Tbsp oil avocado or vegetable
  • 3 Tbsp maple syrup agave or honey
  • 1/8 tsp fine salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 1/4 cups rolled oats gluten-free if desired
  • 2 Tbsp mini chocolate chips optional


  • Preheat oven to 350 degrees. Line a mini muffin tin with 20 paper liners.
  • Add applesauce, pumpkin, eggs, spinach, oil, and maple syrup to a blender. Blend until smooth.
  • Add remaining ingredients besides the chocolate chips. Blend until all ingredients are well combined and oats are finely ground. Scrape down the sides with a spatula to make sure nothing is stuck.
  • Scoop or spoon batter into the paper liners, filling each one to the top. Add mini chocolate chips to the top of each muffin, if using.
  • Bake until cooked through and a toothpick inserted into the center comes out clean, about 12 minutes. Once cool enough to handle, remove muffins to a cooling rack and cool completely. Store in a container at room temperature for 2 days or in the fridge for 4 to 5 days. Wrap and freeze for up to a month.
Keyword cooking with kids, gluten free muffins, healthy muffins