Description
Soft mini muffins made with spinach, rolled oats, ripe banana, Greek yogurt, and maple syrup. These naturally sweet green blender muffins make a practical breakfast or toddler snack.
Ingredients
Scale
- 2 loosely packed cups fresh spinach
- 1 large, very ripe banana
- 1 large egg
- 1 tablespoon ground flaxseed
- 1/4 cup plain Greek yogurt
- 1/4 cup avocado oil or mild olive oil
- 1/4 cup pure maple syrup
- 1 cup rolled oats
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Olive oil spray or softened butter, for greasing the pan
Instructions
- Preheat the oven to 350°F and grease a 24-cup mini muffin pan with olive oil spray or softened butter.
- Add the spinach, banana, egg, Greek yogurt, avocado oil, maple syrup, and vanilla extract to a blender.
- Add the rolled oats, ground flaxseed, baking soda, and baking powder.
- Blend until the spinach looks finely processed and the batter appears mostly smooth. Stop and scrape down the blender sides as needed.
- Spoon about 1 1/2 tablespoons of batter into each mini muffin cup, filling each cup about three-quarters full.
- Bake for 12 to 13 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes.
- Loosen the edges with a silicone spatula, transfer the muffins to a wire rack, and cool completely before serving.
Notes
- Use a heavily spotted banana for the best natural sweetness.
- Shake excess water from washed spinach before adding it to the blender.
- Use certified gluten-free rolled oats when required.
- Replace Greek yogurt with thick, plain dairy-free yogurt for a dairy-free variation.
- For children under 12 months, use maple syrup rather than honey and consider reducing or omitting the added sweetener.
- Store cooled muffins in an airtight container in the refrigerator for up to 1 week.
- Freeze muffins in a freezer-safe container for up to 3 months.
- Nutrition values are estimated per serving of 2 mini muffins.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 100
- Sugar: 5
- Sodium: 55
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 3
- Cholesterol: 15