Spinach Blender Muffins

Spinach Blender Muffins

Remember when I used to write about how Amalia was a great eater? That’s hilarious. Those were the days! As a toddler, she is picky and stubborn, so I have to get creative in the ways I get her to eat veggies.

Spinach is an easy one to pack in because I can cut it up small for egg scrambles, add it to smoothies, and bake it into muffins. We have tried probably a dozen spinach muffin recipes, and this one was finally a hit! It’s a mix between Ali’s spinach and banana donut recipe and Joy Food Sunshine’s spinach banana muffin recipe. I just kept playing with amounts until we got it to a place where Amalia and I both love the muffins.

I love that they’re gluten free and packed with spinach, flaxseed, and chia. The biggest key, that I learned from the Joy Food Sunshine recipe, is blending the oats to make your own flour. I use that technique in a few different recipes now and love it!

I make a dozen of these every few weeks and it is awesome for me and Anel because we can grab one on-the-go for breakfast, but Amalia also requests one as soon as she sees it, “Peeeeaseee mama muh muh (muffin)!”

I usually spread ghee and peanut butter on hers for a little more protein and fat. They’re not the prettiest thing to look at, but they’re really yummy. And you don’t need a kid to enjoy these. Make them for yourself!

Spinach Blender Muffins

Makes 12-16 muffins

Ingredients:
– 2 cups, rolled oats
– 2 tblspns, ground flaxseed
– 1 tblspn, chia seeds
– 1 tspn, salt
– 1 tspn, ground cinnamon
– 2 tspn, baking powder
– 1/2 tspn, baking soda
– 1/4 cup, sugar (I use coconut sugar but you could use whatever you want!)
– 1/2 cup, milk (I use almond milk)
– 2 cups, packed spinach leaves
– 1/4 cup butter or ghee (use coconut oil for dairy free!)
– 2 large bananas (the riper the better)
– 2 eggs
– 1 tspn, vanilla extract

Directions:
1. Preheat oven to 375 degrees and line (or grease) a muffin tin.
2. Put oats in the blender and blend until the oats achieve the texture of flour and then move it into a large mixing bowl.
3. Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon, and sugar). Set aside.
4. Add almond milk, spinach, bananas, and butter to the blender and blend until smooth.
5. Add vanilla and eggs and blend until just combined
6. Pour wet ingredients to dry mixture and combine until lump-free
7. Pour batter into muffin tins and fill about halfway.
8. Bake for 21-24 minutes
9. Cool and enjoy!

View all posts in:

Comments

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Christine said:

    I can’t wait to try these. My daughter loves the inspiralized muffins. I like that hers are super quick to prep, but they don’t always turn out well for me. Do you melt the butter before adding it to the blender?

    1.16.19 · Reply
  2. Arielle sheridan said:

    These were such a hit!! Thank you!!

    1.21.19 · Reply
  3. Mary said:

    Made these yesterday hoping they’d become a new go-to breakfast for my always on-the-go, teenage daughter. They’re a big hit! They were so easy to make (bonus that I already have all the ingredients in my kitchen typically) – I followed the recipe exactly. Delicious, moist, flavorful. So happy to have found a healthier option for her (and for me)! Thank you!

    2.4.19 · Reply
    • Julia said:

      Oh yay!! That makes me so happy to hear. xx

      2.4.19 · Reply