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.