Green Banana Muffins

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How cute and green are these? Looking at the ingredients, one wouldn’t assume these healthy little muffins would actually taste good. Fortunately, they taste almost exactly like regular banana muffins, except they aren’t packed with refined ingredients. These are also vegan, so they are free of butter and eggs. I was excited about this recipe after reading through Kristin Cavallari’s book, Balancing in Heels. It was one of the first recipes in the book that I wanted to try and I was pleasantly surprised with the result. (I am really looking forward to the launch of her cookbook now!) Even though these muffins are an interesting shade of green (full bag of spinach to blame), my child loves and devours these like you can’t believe. I usually serve these for Elin’s afternoon snack and I totally don’t feel bad if she has one after dinner either because they are so healthy. (I have caught her climbing up on the table to sneak a second or third!) My husband, the self-proclaimed “meats & sweets” guy, was also inhaling these muffins and insisted that I read him the ingredient list about 5 times because he couldn’t believe they didn’t have butter or sugar in them. Win-win!

Cheers to a new era of baking on this blog! From here on out I will focus mainly on healthy dishes and baked goods that are free of refined ingredients. Have a great weekend!








Green Banana Muffins

Recipe sourced from Kristin Cavallari’s book, Balancing in Heels, with one minor change.

Yield: 18 Muffins


  • 2 cups Spelt Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Fine-Grain Sea Salt
  • 1 Bag (6 oz) Baby Spinach (about 4 cups)
  • 3/4 cup Real Maple Syrup
  • 1/2 cup Plain Unsweetened Almond Milk
  • 1 Chia Egg***
  • 1/4 cup Applesauce
  • 1 1/2 tsp. Vanilla Extract
  • 1 1/2 cups Mashed Banana (about 3 small or 2 large bananas)


1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. (Light blue looks cute with the green of the muffin.)

2. In a large bowl, sift together flour, baking powder, baking soda and salt. In a blender, combine the spinach, maple syrup, almond milk, chia egg, applesauce and vanilla. Process until completely pureed. Add the wet ingredients and mashed banana to the dry ingredients and stir until well combined.

3. Fill each muffin cup about 3/4 full. Bake for 20-25 minutes, or until slightly browned. Let cool 10 minutes.

*** A chia egg is 1 Tbsp. chia seeds plus 3 Tbsp. water. Let set for about 15 minutes until gelatinous.

Note: The next time I make these I will experiment by adding a cup of fresh blueberries or raspberries because THAT sounds amaaaazing! Happy Baking!



  1. Kyla says:

    These sound awesome!!!! I might have to try this very soon. That is if I can find my blender. I never would have dreamed of making a liquid out of a veggie so that it could be the liquid for the mix. How neat! I look forward to more recipes in the future!!!! Happy Friday! 🙂

    1. Tessa says:

      You must try it! It’s fab.

  2. Elizabeth says:

    Do you think you could replace the chia egg with something else if you don’t have chia seeds on hand?

    1. Tessa says:

      I haven’t tried anything else, but because the chia seeds are replacing the egg, you can use that instead. Or flax seeds!

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