Are you looking for ways to get more veggies into your diet? I know that I am, which is why I created these super yummy and extremely easy to make Banana Spinach Blender Muffins. The best part about them is that you cannot taste the spinach whatsoever; perfect for parents with little picky eaters! Adding spinach to these muffins provides a great source of vitamin A, C and K, magnesium, iron and manganese, which is another reason I love adding it to my muffins.
This recipe swaps traditional white flour with oat flour, so they are naturally gluten-free (be sure to get gluten-free rolled oats if you are gluten sensitive), they are also naturally sweetened with raw honey ( so say bye-bye to white sugar) and there is even a dairy-free option available, if needed!
The ingredients you will need to make this recipe are:
- organic gluten-free rolled oats
- baking soda
- baking powder
- sea salt
- pasture-raised eggs
- unsweetened apple sauce
- ripe banana
- vanilla extract
- fresh spinach
- refined coconut oil or grass-fed butter
- cup raw honey or pure maple syrup
These muffins are really great to have on hand for a healthy/quick snack. My little man absolutely loves them and asks for them all the time so I try to keep some stocked in the freezer.
I can not wait for you to make this recipe. When you do, be sure to comment below or tag me on instagram at www.instagram.com/healthymommamanda
1½ cups organic gluten-free rolled oats
1/2 teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder (aluminum-free)
½ teaspoon sea salt
2 pasture-raised eggs
½ cup unsweetened apple sauce
1 large ripe banana
1 tsp vanilla extract
2 cups fresh organic spinach
⅓ refined coconut oil or grass-fed butter, melted
1/4 cup raw honey or pure maple syrup (add more if you prefer sweeter)
Preheat the oven to 350 degrees.
Line muffin try with liners, set aside.
In a high speed blender, add all of your wet ingredients first and then your dry. Blend until all ingredients are well combined.
Fill your muffin tins about 3/4 way full. Place in the oven and bake for 20-25 minutes or until a toothpick comes out clean.
Store in a sealed glass container in the fridge.