Banana Bread Green Veggie Muffins (GF + VG)


Hmmm, green muffins? Don’t know what to think of it? Well think again, these muffins are gooooood! Packed with veggies and still has the sweet taste of banana bread. You can eat these for breakfast, lunch or take them as a snack!

I wanted to back some healthy snacks for myself, but didn’t knew what. So I went looking in my fridge and pantry, I still had some spinach left and really ripe bananas. And thought why not combine these two, so I went for it. And after I ate breakfast I had some leftover sweet potato, so I threw that in as well. And I must say; it came out pretty good.

Serving 12 muffins



  • 2 Flax Eggs
  • 1 Sweet potato (+/- 130 gr)
  • 180 gr Oats
  • 2 tbsp Flaxseed
  • 1 tsp Cinnamon (cookiespices)
  • 2 tsp Baking powder
  • ½ tsp Baking Soda
  • 1/8 tsp Salt
  • 100 ml Dairy free milk
  • 130 gr Spinach
  • 1 Banana (+/- 90 gr)
  • 1 Sweet potato (+/- 130 gr)
  • 25 gr Coconut oil
  • ½ tsp Vanilla extract
  • ½ tbsp Maple syrup



  1. Preheat the oven to 175 degrees Celcius.
  2. First make your flax eggs; put 2 tbps flaxseed with 5 tbsp water in a bowl and let it sit while you prepare the rest.
  3. Pierce the sweet potato with a fork and heat in the microwave on high for about 6/7 minutes. Feel if the sweet potato is soft enough, if not put it back until it’s soft. Cut it open and let it cool a bit.
  4. Blend the oats to make oat flour and mix with the flax seeds, cinnamon, baking powder, baking soda and salt. Put in a mixing bowl.
  5. Put the milk and spinach in a blender and blend until smooth
  6. Add the banana, sweet potato, coconut oil, vanilla extract and maple syrup to the blender and blend until smooth.
  7. Pour your smoothie mix into the bowl with the dry ingredients, add in the flax eggs and mix until just incorporated
  8. Put in greased muffin tin and bake for 25-30 min, until a toothpick comes out clean.

And you’re done baby. TIP: eat them with a drizzle of your favourite nut butter!





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