Healthy Moist Spinach Muffins
Delightful spinach muffins packed with nutrients, perfect for kids and adults alike.
Ingredients
Dry Ingredients
- 2 cups certified gluten-free rolled oats Provides a hearty base.
- 1 tablespoon baking powder For rising the muffins.
- 1 teaspoon baking soda For rising the muffins.
- 1 teaspoon ground cinnamon For flavor.
Wet Ingredients
- 2 medium very ripe bananas Adds sweetness and moisture.
- 1/2 cup unsweetened applesauce Enhances moisture.
- 2 large eggs Provides protein.
- 1/2 cup plain whole-milk Greek yogurt Adds creaminess.
- 2 tablespoons avocado oil or melted coconut oil For healthy fats.
- 1 teaspoon vanilla extract Enhances flavor.
- 1-2 tablespoons whole milk or unsweetened nondairy milk To achieve desired batter consistency.
Main Ingredients
- 2 cups fresh baby spinach Adds color and nutrition.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin pan.
- In a high-speed blender, combine the rolled oats, baking powder, baking soda, and cinnamon. Blend until the oats resemble a coarse flour.
- Add the ripe bananas, applesauce, eggs, Greek yogurt, avocado oil, vanilla extract, and fresh spinach to the blender. Blend until smooth and bright green.
- Allow the batter to rest for three minutes. Adjust consistency with milk if needed.
Baking
- Fill each muffin cup about two-thirds full with the batter.
- Bake the mini muffins for 10-12 minutes or until the tops spring back when touched.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
These muffins can be frozen for up to three months. Consider adding blueberries or chocolate chips for extra flavor. Explore variations with different leafy greens or fruits.