Blender Spinach Banana Muffins
These moist and naturally sweet muffins combine the nutritional benefits of spinach and bananas, making them a delicious snack for the whole family.
Ingredients
Main Ingredients
- 2 pieces ripe bananas Make sure they are ripe for natural sweetness.
- 1 cup fresh spinach Can substitute with kale or Swiss chard.
- 1 cup rolled oats Gluten-free oats can be used for a GF option.
- 1/4 cup honey or maple syrup Choose based on your sweetness preference.
- 1/4 cup coconut oil (melted) Ensure it is melted for proper mixing.
- 1/2 teaspoon baking powder For muffin rise.
- 1/2 teaspoon baking soda Helps with leavening.
- 1 teaspoon vanilla extract For added flavor.
- a pinch salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a blender, combine the ripe bananas, spinach, rolled oats, honey (or maple syrup), melted coconut oil, baking powder, baking soda, vanilla extract, and a pinch of salt. Blend until smooth.
- Pour the blended mixture evenly into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Place the muffin tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Enjoy them on their own, with yogurt, or spread peanut butter on top. Store in an airtight container for up to three days at room temperature.