Each bite is packed with nutrients from greens and fruit—and the interior is so moist that even babies can enjoy these easy blender muffins!
1
– Ripe banana – Spinach – Milk – Honey – Eggs – Rolled oats – Baking soda – Whole-wheat flour – Mini chocolate chips
2
Place all ingredients into a blender except the flour and chocolate chips, if using. Blend very smooth.
3
Add the flour to the blender and pulse to combine to create a thick, but uniform spinach muffin batter.
4
Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using.
5
Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
6
Serve slightly warm, at room temp, or chilled. You can store the muffins in an airtight container in the fridge for 3-5 days.
Click the link below to see the full recipe, more tips and possible dietary replacements.