Recipe: Veggie Blender Muffins

Everybody loves a good muffin. And when you can use them to hide vegetables and still get your kids to eat them? Score. Check out these veggie-packed muffins you can make in a blender.

Woman peeling a zucchini on a cutting board

Look, my kid may be plant-powered, but that doesn’t mean he loves all the green things on his plate. 

Sometimes when the “picky eater” phases of childhood have me on my last straw, I’ll “hide” healthy plant foods in recipes I know that he does love – like baked goods! 

These muffins are extremely adaptable based on what you have on hand.  I’ve tried omitting the spinach, doubling the applesauce when I didn’t have bananas, and experimenting with the sweetness.  You could even add things like walnuts or raisins to add more bulk.  Best warmed with some Earth Balance butter. 🙂 

Note that these don’t rise very much and usually end up with a flat top.

Bran muffins on a white plate set on a dark table with flowers


Makes 12-14 muffins.


  • 2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp water)
  • 1/4 cup olive oil (or omit if oil-free)
  • 1/3 cup unsweetened applesauce
  • 1/2 a ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/5 tsp baking soda
  • 1/2 cup plain unsweetened non-dairy milk
  • 2 carrots, cut into chunks
  • 1 small zucchini, chopped
  • 1 handful baby spinach leaves
  • 2/3 cup rolled oats
  • 1/2 cup almond flour
  • 1 cup whole wheat flour


Preheat your oven to 375 F.

Make flax egg by combining flax and water. Let sit for a few minutes while you gather the ingredients below.

Add oil, banana, maple syrup, applesauce, brown sugar, salt, cinnamon, baking soda, and milk into a high speed blender (or food processor) and blend until well mixed.

Add carrot, zucchini, flax egg, and spinach if using, and blend. Use high speed to make sure there are no vegetable chunks left over! You will need to use the stick attachment to help make sure everything combines well.

Add rolled oats, almond flour and whole wheat flour and blend until all ingredients are well mixed. Pour into greased or lined muffin tin(s).

Bake at 375 F for 25 minutes or until edges are browned and toothpick comes out clean.

Let cool for at least 15 minutes. Serve warm!

Tell Me Below:

  • What are some of your favorite non-traditional ways of serving veggies?
  • If you’ve made these, let me know what you thought!

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