Oats Spinach Banana Muffins (5 Ingredients)

Oats Spinach Banana Muffins

2023-07-04 10:19:03

These easy, toddler friendly oats spinach and banana muffins are protein packed and naturally sweetened. A treat for both kids and adults, with no refined sugar.

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Ingredients

1. Oats - 1/2 cup
2. Banana - 1 large
3. Spinach - 1/2 cup
4. Eggs - 3
5. Chocolate chips - 2 Tbsp to sprinkle on top (optional)

Instructions

1. Preheat the oven to 350ºF and grease a mini muffin tin with a cooking spray or olive oil.
2. In a blender, blend the oats, spinach, eggs and banana. Blend until very smooth, dropping to scrape the sides as needed.
3. Pour the green batter into mini muffin pan. Sprinkle a few chocolate chips on top, if you’d like to.
4. Bake the muffins at 350°F for 18-22 minutes until the muffin tops seems firm to the touch.
5. (I was able to make 22 muffins with this batter).
6. If you want to make these muffins in a standard muffin pan, they will need to bake for closer to 26-28 minutes.
7. Remove the muffins from the oven and allow them to cool before removing them from the muffins pan. Once the muffins are cool, run a knife around each muffin to help get them out.

Notes

1. Muffins can be stored at room temperature for 24 hours but I recommend storing them in an airtight container in a fridge for up to a week for a best shelf life.
2. To make it gluten free, use gluten free oats.
3. These muffins will sink a bit as there is no soda. But they will be very moist and yummy.
4. Do try it and let me know how it turns out for you.

By Abha Nakra Jolly

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Oats Spinach Banana Muffins step by step recipe:

Preheat the oven to 350ºF and grease a mini muffin tin with a cooking spray or olive oil.
In a blender, blend the oats, spinach, eggs and banana. Blend until very smooth, dropping to scrape the sides as needed.

Pour the green batter into mini muffin pan. Sprinkle a few chocolate chips on top, if you’d like to.

Bake the muffins at 350°F for 18-22 minutes until the muffin tops seems firm to the touch.

(I was able to make 22 muffins with this batter).
If you want to make these muffins in a standard muffin pan, they will need to bake for closer to 26-28 minutes.

Remove the muffins from the oven and allow them to cool before removing them from the muffins pan. Once the muffins are cool, run a knife around each muffin to help get them out.