Get Your Serving of Greens With These Green Oatmeal Muffins
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I’m always on the lookout for recipes where I can shove in some veggies to make them more healthy. I’ve had my fair share of kids whining about this or that had a weird texture or smells funny or you know…isn’t a bag of Skittles. I’ve had enough. So a few years back I made it my mission to find or create recipes that were ACTUALLY healthy, gluten-free (cause celiac kid), and tasted DELICIOUS.
These muffins is one of those recipes. It has the sort of texture and mostly taste of banana bread, but is loaded with goodness! (And no sugar–only a teensy bit of honey/maple syrup!)
Green Oatmeal Muffins
Yields 12 Muffins
- 2 eggs
- 2 ripe bananas
- 1/4 cup melted coconut oil
- 1/6 cup honey/maple syrup
- 1/6 cup powdered stevia or equivalent of liquid stevia
- 1/2 TBSP pure vanilla extract
- 2 cups gluten free rolled oats
- 1 1/2 tsp apple cider vinegar
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 1/2 cups loosely packed baby spinach
- 1/4 cup milk of choice
- Preheat oven to 350 degrees F.
- Place muffin papers or silicone liners in 12-hole muffin tin.
- Put oats in food processor or blender and pulse until oats are nearly a powder.
- Place all ingredients in food processor. Pulse or blend until you get a smooth batter-like consistency.
- Pour evenly into 12 liners in muffin tin.
- Bake 18-21 minutes--use a toothpick to make sure it comes out clean before removing from oven.
- Cool before removing from muffin tin.
- Can be stored in fridge for 5-7 days, or can be frozen if you wish!
OH! And don’t forget these make a PERFECT snack/breakfast for St. Patrick’s Day!
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