Yields: 12 muffins Prep Time: 5 minutes Total Time: 25 minutes
Using the blender helps get these muffins in the oven in about 5 minutes! Plus, they are loaded with nutrients such as protein, fiber and iron from bananas, spinach and oats blended right in!
1/2 cup fresh spinach
1 cup bananas (about 2 bananas)
1 cup old fashioned rolled oats
1/4 cup packed brown sugar (can also use honey for children over 1 year of age)
1/2 cup whole wheat pastry flour
3/4 cup whole milk
2 tablespoons avocado oil (or preferred oil)
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1. Preheat oven to 350 degrees Fahrenheit.
2. Place all ingredients in a blender and blender for 30 seconds to a minute until pureed.
3. Line 12 muffin tins with liners and pour batter in about 3/4 of the way full.
4. Bake at 350 degrees for about 16-18 minutes. Remove from oven and let cool completely before eating.
I have been on a mission to make breakfast easier, and yet keep health in the picture. I’m not saying I’m done creating breakfast waffles, pancakes and muffins that take more than 5 minutes. However, what I am saying is that I have created a healthy muffin that takes less than 5 minutes to prepare, and can bake up while the coffee percolates.
Even better, the kids absolutely loved them! By now, my kids don’t even question if something is green, blue or purple. These muffins are green! Actually, my 2 year old noticed the color and boldly announced, “I like green things!” Well, glad I made her day!
Equally, I have something healthy to grab after my percolated coffee is done and I have 10 minutes to get out the door to school and dance class (my daughter’s, not mine).
Oats are filled with fiber and protein, helping to satiate any appetite. Bananas and spinach offer an ingredient from both the fruit and vegetable group, filled with nutrients such as potassium, calcium and B vitamins between them.
I made these a couple of different ways and ultimately chose to fill them a little lower than usual. Because the blender really pulverizes the ingredients, everything is liquefied and I didn’t want a mushy muffin, as is often the case with blender muffins. Making them a bit smaller allows the muffin to cook evenly, resulting in a light and fluffy texture.
Note: A kind reader asked about shelf-life and I wanted to add a little note here. I do store in the refrigerator, and if for some reason we don't eat right away, I pop them in the freezer for an easy-to-grab bite.
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*Always looking to improve, this recipe has been updated July 2017.