2 vegan chocolate muffins stacked on each other with banana and spinach in the background

These Chocolate Green Smoothie Muffins are easy to make and packed with wholesome ingredients like bananas, oatmeal, almond flour and spinach! Vegan, Gluten Free, Refined Sugar Free & Oil Free.

vegan chocolate banana muffins with chocolate chips on top

You know those times when you want to bake something yummy and comforting in the AM (especially during times like now when we’re all working from home), but also feel like having something nutritious and maybe even something with vegetables? Yup, me too.

Enter: Incredible wholesome chocolate green smoothie muffins with a secret ingredient that makes them the healthiest muffins in town. These chocolate muffins are EVERYTHING in my life right now.

ingredients for green smoothie banana chocolate muffins on a marble top

Ingredients for Green Smoothie Muffins

These chocolate green smoothie muffins are fudgy yet fluffy– creating textural perfection. Not too heavy and not too sweet, just wholesome and satisfying. And this is going to blow your mind because they’re made with:

  • Bananas
  • Nut Butter
  • Coconut Sugar
  • Oatmeal
  • Cocoa Powder
  • Almond flour
  • Spinach

Thats right. Incredibly decadent chocolate banana muffins made with SPINACH but no oil, no flour and no refined sugars. Basically a green smoothie if you ask me. Feelin’ good already.

chocolate banana muffin batter in a muffin tin

How to Make Muffins with Spinach

  1. Blend the wet ingredients together to make the green smoothie.
  2. Mix the dry ingredients with the blended wet ingredients in a bowl until combined.
  3. Divide the batter into muffin tins all the way to the tippy top
  4. Bake them in the oven and then let ’em cool for perfection

The hardest part is defiantly waiting for the muffins to cool. As they cool, the texture does become more muffin-like but if you’re down for an ultra fudgy muffin (think brownie texture) then go ahead, eat one straight out the oven. I don’t blame you. No judgement zone.

vegan green smoothie double chocolate muffins with chocolate chips on top

Helpful Tips

  • Bananas: Over ripe is best here because it plays a huge factor in flavour and sweetness. Remember to weight out the amount of bananas because each banana is different in size and weight and you don’t wan to have too much or not enough. Lastly, if you want some banana chunks in your muffin, mash one in a bowl instead of blending it up.
  • Amount of Spinach: You can defiantly add more but don’t go crazy because it does add to the wet ingredients. I’ve added up to 3 cups of spinach and they still taste great. Just remember to subtract 1 tbsp of the non dairy milk so there isn’t too much wet ingredients.
  • Fill Muffins to the Top: go bold ya’ll for tall, sky high muffins!
  • How to Store Chocolate Muffins: The best way to store muffins is freezing them IMO because it prevents them from getting soggy but also doesn’t dry them out! Once they’re fully cooled, just place them in a freezer safe container and pop them into the freezer for up to 3 months. When ready, let them thaw at room temperature or microwave them for 30 seconds. If you want to store them at room temperature, place a piece of paper towel on the bottom of a container. Place the muffins in the container, another paper towel on top and then the lid but don’t seal it. They’ll last up to 3 days at room temperature. DON’T store them in the fridge!

Alright ya’ll. It’s #muffinmonday and these guys are calling your name! Make your morning incredible and devour these muffins with a beautiful cup of (whipped) coffee and company. Little things are the big things (especially right now) and they make a whole heck of a difference.

chocolate banana muffins stacked on each other with banana and spinach in background

More Vegan Muffins to Feed Your Breakfast Cravings

If you recreate this Chocolate Green Smoothie Muffin recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan green smoothie double chocolate muffins with chocolate chips on top

Chocolate Green Smoothie Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 9 muffins 1x


The BEST vegan banana chocolate muffins made with wholesome ingredients: oats, bananas, almond flour, cocoa powder, coconut sugar, nut butter and SPINACH. A green smoothie is the most delicious form! 


Units Scale

Wet Ingredients

  • 3 small overripe bananas (300g // 1.5 cups, mashed)
  • 1/4 cup drippy nut butter (62 g // I use tahini but you can also use almond butter or peanut butter)
  • 1/4 cup non dairy milk (63 ml // I use cashew milk)
  • 1/3 cup coconut sugar (70g)*
  • 2 cups spinach (60g)
  • 1 tsp vanilla

Dry Ingredients


  1. Preheat oven to 425 F. 
  2. Blend oatmeal to make oat flour if haven’t done already. Remove from blender. Add all the wet ingredients into the blender and blend until smoothie like consistency. If you like bits of banana chunks in your muffins, reserve 1 banana and mash in another large mixing bowl. 
  3. Pour the smoothie into the large mixing bowl. Add in the oat flour, cocoa powder, almond flour, baking powder, baking soda and salt and use a spatula to fold all ingredients together until a scoop-able batter forms. Divide batter into 9 lined or greased muffin tins. Each muffin is about 84g. Then add chocolate chips on top.
  4. Place into the oven and bake for 4 minutes. Drop the temperature down to 350 F and bake for another 19-20 minutes. Check doneness by inserting a toothpick into the centre of a muffin, it should come out almond clean or with a few crumbs on it. 
  5. Remove from the oven and let it cool in the pan for no more than 5 minutes (I usually take them out at 3 minutes or once I can touch them without burning my self). Place them onto a cooling rack and let them cool for 10 minutes before eating. 


  • *If your bananas are not as ripe or you’re looking for a sweeter muffin, increase sugar to 1/2 cup. 
  • Helpful Equipment: blender, large mixing bowl, spatula, muffin liners, muffin tin
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 muffin
  • Calories: 219
  • Sugar: 12.3
  • Sodium: 265
  • Fat: 10
  • Saturated Fat: 2.2
  • Unsaturated Fat: 6.8
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 6.4
  • Protein: 6.4
  • Cholesterol: 0


chocolate banana muffins pinterest graphic

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. these are the best gluten-free muffins ever. sometimes I cut up justin’s peanut butter cups and mix them in instead of (or alongside) the chocolate chips. they’re so delicious. I almost can’t believe how healthy they are because they taste so fudgey!!