Wear green and eat green! St. Patrick’s Day is March 17th, so get in the spirit with these healthy GREEN muffins. Each bite is packed with nutrients from spinach, bananas and whole grain oats. Plus, they’re easy to make. Grab a blender and go for it!
Ingredients
- 1 cup sliced ripe banana (about 2 small or one large)
- 2 cups lightly packed baby spinach
- 3/4 cup milk (dairy or unsweetened plain non-dairy)
- 1/4 cup raw honey
- 2 tablespoons melted & cooled grass-fed butter OR plain greek yogurt
- 2 free-range eggs
- 1 teaspoon pure vanilla extract
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 cup almond flour (or whole-wheat or gluten-free flour)
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 375 degrees F and grease a muffin tin well coconut oil or grass-fed butter.
- Place all ingredients into a blender except the flour and chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently. The flour you select may effect the consistency of the batter, so add more milk if needed. Avoid batter that is too runny or too thick.
- Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (Or use the “toothpick test” to see if a toothpick inserted into the center comes out clean.)
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
- Serve slightly warm, at room temp, or chilled.
- You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Recipe adapted from yummytoddlerfood.com.
