Fuel your mornings with a burst of delicious nutrition with our Allergen-Friendly Spinach Muffins. Perfect for busy mornings, these muffins are a great way to incorporate more leafy greens into your day!
These muffins break the mold of traditional baking by incorporating spinach – we all can use more vegetables in our diet. Spinach and oats, both celebrated superfoods, are rich in iron, fiber, vitamins A, C, and K, and many other essential nutrients, making these muffins a nutrition powerhouse.
Allergen Friendly Spinach Muffins
Fuel your back-to-school mornings with a burst of delicious nutrition with our Egg-Free Spinach and Banana Muffins. Perfect for busy mornings, these muffins are a great way to incorporate more leafy greens into your day!
Ingredients
- 1.5 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- ½ cup oat milk or milk or other milk alternatives
- 3 cups spinach leaves packed
- ¼ cup coconut oil
- 2 large bananas ripe
- 1/2 cup applesauce unsweetened
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips dark
Instructions
- Preheat the oven to 350 degrees F. Grease or line a muffin tin.
- Place oats in a blender and blend until they achieve a flour-like texture. Transfer to a medium mixing bowl.
- In the same blender, add oat milk, spinach, ripe bananas, honey, unsweetened applesauce, vanilla extract, and coconut oil. Blend until the mixture is completely pureed.
- Sift and combine all the dry ingredients (flour, blended oats, baking powder, baking soda, and salt) in another medium bowl.
- Gently fold the spinach mixture from the blender into the bowl of dry ingredients until just combined. Avoid over-mixing.
- Fill each well of the muffin tin with approximately 3/4 cup of batter. Fold in chocolate chips if using.
- Bake for 15-17 minutes or until a toothpick inserted into a muffin comes out clean, and the top of the muffins springs back when touched.
Notes
- Leftovers of these spinach banana muffins can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- Toppings: Enhance the flavors by adding chia seeds, chocolate chips or shredded coconut on top of the muffins.
- Substitute with a milk alternative that suits your specific needs, such as cow’s milk, soy milk, almond milk or coconut milk.
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