Spinach Muffins
Ingredients
The batter
-
1
ripe banana
banana
-
3
large
eggs
-
¼
cup
almond butter or peanut butter
-
⅓
cup
honey
-
1-2
cups
fresh baby spinach
-
¾
cup
old fashioned rolled oats
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon (optional)
-
½
teaspoon
fine sea salt
Optional toppings
-
¼
cup
mini chocolate chips
Instructions
- Preheat the oven to 350ºF and grease a mini muffin tin.
- In a high-speed blender, combine the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt in that order.
- Blend until very smooth, scraping the sides as needed.
- Pour the batter into the greased mini muffin pan, filling the 24 slots, and sprinkle chocolate chips on top if desired.
- Bake for 12 to 14 minutes for mini muffins, or 25 minutes for standard muffins, until firm to the touch.
- Allow the muffins to cool before removing them from the tin.
Nutrition Facts (estimated)
Servings
24
Calories
55
Total fat
2g
Total carbohydrates
8g
Total protein
2g
Sodium
69mg
Cholesterol
23mg
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