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!
Now, let’s talk about how simple these are to make! All you need is a high speed blender and muffin tins. This makes me for an easier clean up since you wont be dirtying up mixing bowls, spoons, etc.
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.