Banana Spinach Muffins

We’re continuing our GREEN week and made these blender muffins in honor of St. Patrick’s Day. These chocolate chip banana muffins are always a hit with the kids and their friends (and no one even complains that the beautiful green color comes from SPINACH!!). We love using spinach because it adds such great nutritional value without compromising the sweet flavor of the muffin. Spinach is a such great source of fiber that helps fuel growth of healthy gut bacteria.

 1 ½ cups baby spinach
 1 cup rolled oats
 1 large ripe banana (or 2 small)
  cup maple syrup
 ¼ cup almond butter
 ¼ cup almond milk
 1 egg
 2 tbsp liquid coconut oil
 1 tsp vanilla extract
 ¾ tsp ground cinnamon
 ¼ tsp baking soda
 ¼ tsp salt
 ¼ cup mini chocolate chips, plus extra for sprinkling on top
1

Preheat oven to 350F and grease a muffin tin.

2

Into a blender, add all ingredients except the chocolate chips.

3

Once blended, pour the chocolate chips in and mix with a spoon.

4

Pour batter into mini muffin tin.

5

Sprinkle mini chocolate chips on top if desired.

6

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

Ingredients

 1 ½ cups baby spinach
 1 cup rolled oats
 1 large ripe banana (or 2 small)
  cup maple syrup
 ¼ cup almond butter
 ¼ cup almond milk
 1 egg
 2 tbsp liquid coconut oil
 1 tsp vanilla extract
 ¾ tsp ground cinnamon
 ¼ tsp baking soda
 ¼ tsp salt
 ¼ cup mini chocolate chips, plus extra for sprinkling on top

Directions

1

Preheat oven to 350F and grease a muffin tin.

2

Into a blender, add all ingredients except the chocolate chips.

3

Once blended, pour the chocolate chips in and mix with a spoon.

4

Pour batter into mini muffin tin.

5

Sprinkle mini chocolate chips on top if desired.

6

Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

Banana Spinach Muffins

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