Spinach Banana Muffins
Spinach Banana Muffins are such a nutritious way to start the day! They may be super green in color, but they are still kid approved and are an easy breakfast idea!
Ingredients
- ½ cup milk of choice can use any dairy free milk or cow’s milk if not vegan
- 2 tbsp coconut oil melted (can sub vegan butter, or regular butter if not vegan)
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2.5 oz spinach
- 3/4 cup mashed banana ~ 2 medium bananas
- 1 3/4 cup instant oats
- 2 tbsp ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 340°F. Spray two mini muffin pan (24 mini muffins) or one standard muffin pan (12 muffins) with cooking spray. Option to use silicone muffin liners or paper liners as well.
- Place all the ingredients in a high-speed blender, following the order listed in the recipe card above.
- Blend on high speed until a thick green batter forms. You may need stop the blender and scrape down the sides a few times before desired texture is reached and all ingredients are evenly combined.
- Rest the batter for 5 minutes to allow it to thicken.
- Transfer the batter into your prepared muffin tray(s).
- For mini muffins, bake for 15-17 minutes or until a pick inserted in the center of the muffins comes out clean. For standard muffins, bake for 18-22 minutes. Allow muffins to cool in the pan for a few minutes before transferring to a cooling rack.
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!