Spinach Banana Mini Muffins
I know there are A LOT of recipes out there for spinach banana muffins - BUT I still had to make my own. And when developing this recipe, I knew I wanted it to be good for ANY child eating it - so I made them gluten free, dairy free, nut free, egg free and refined sugar free. But yes they are still good - trust me. And I have listed alternative ingredients if you don’t need it to be adjusted for an allergy.
I also made them mini sized instead of full so that they are perfect for small hands and it makes them easier to eat or store in a lunch box.
You will need a Vitamix or a high-powered blender for this one - but it’s an easy recipe to put together.
Since I use oats, the texture can get a little sticky if they sit out too long. So I really recommend having a few out that you’ll eat over 2-3 days and then freezing the rest. I freeze in small batches, so I just take out one batch at a time. And they are perfect once defrosted!
Note the milled chia I used is by Tiny Sprouts Foods. Use my code MICHELLE10 for 10% off!
Ingredients
2 chia eggs (2 tablespoons milled chia mixed with 8 tablespoons of water) or you can use 2 regular eggs
2 cups whole rolled oats
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup oat milk (or almond or whole milk)
2 cups packed spinach leaves
2 very ripe large bananas
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or pure maple syrup (you can leave out if making for babies)
1 teaspoon vanilla
Dark chocolate chips (optional)
Instructions
1. Preheat oven to 375 degrees and lightly spray a mini muffin tin with oil (I used olive oil)
2. In a small bowl, mix the milled chia with water. Stir until combined and set aside to thicken
3. Blend up oats in a Vitamix or blender until it resembles coarse flour (will 2-3 minutes). Transfer to a large bowl
4. In the bowl of oats, add the salt, baking powder and cinnamon. Whisk to combine. Set aside
5. In the Vitamix or blender, add the milk, spinach, bananas, chia eggs, oil, coconut sugar and vanilla. Blend until smooth
6. Pour the wet ingredients into the dry ingredients and combine with a rubber spatula, really making sure the oat mixture is totally incorporated (scrape the bottom of the bowl, too)
7. Fill each slot in your muffin tin up almost all of the way (now is where you can place a few chocolate chips on top if using) and bake for about 15 minutes until muffins are set and toothpick comes out clean with just a few crumbs
8. Let cool in tin for about 5-10 minutes then transfer muffins to a wire rack to cool completely
9. Store in a an air tight container for 2-3 days. I then freeze extras and let come to room temp before eating
Spinach Banana Mini Muffins