Name: Banana Spinach Mini Muffins
Cuisine: American
Ingredients: 1 large ripe banana (or 2 small); ¼ cup almond milk; ¼ cup almond butter; 1 egg; ⅓ cup maple syrup; 1 ½ cups frozen chopped spinach; 1 cup rolled oats; 2 tbsp ground flaxseed; ¼ tsp baking soda; 1 tsp ground cinnamon; ¾ tsp nutmeg; 1 tsp vanilla extract; ¼ tsp salt; Mini chocolate chips, for sprinkling on top (optional)

1 large ripe banana (or 2 small)

¼ cup almond milk

¼ cup almond butter

1 egg

⅓ cup maple syrup

1 ½ cups frozen chopped spinach

1 cup rolled oats

2 tbsp ground flaxseed

¼ tsp baking soda

1 tsp ground cinnamon

¾ tsp nutmeg

1 tsp vanilla extract

¼ tsp salt

Mini chocolate chips, for sprinkling on top (optional)

Preheat oven to 350F and grease a mini muffin tin.

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

Pour batter into mini muffin tin.

Sprinkle mini chocolate chips on top if desired (we usually do half with, and half without so we can have some for treats and some for breakfast/before dinner)

Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Desserts, Muffins, SnacksCuisineAmerican

Ingredients