Shout out to Tanya for sharing another great recipe! Think banana muffins, but chock full of spinach and they take only about 37 seconds to whip up using your blender. At time of posting, I’ve already made a few batches – great for snacks, great for breakfast, and they’re both lactose and gluten-free if you’ve purchased the appropriate oatmeal. Tanya found the recipe here, and you’ll find the muffins forever in my freezer – enjoy!

Oatmeal Green Smoothie Muffins

2 eggs AND 2 very ripe bananas, peeled

1/4 c. coconut oil, melted AND 1/3 c. honey (or maple syrup)

2 c. oatmeal AND 2 t. vanilla

1 t. EACH baking soda AND cinnamon

1/4 t. sea salt AND 1 1/2 t. apple cider vinegar

2 to 4 c. spinach or mixed greens, loosely packed

1/4 c. cashew (or almond) milk

Preheat your oven to 350 and line a muffin tin with 12 paper cups. Add all ingredients to your blender and blend until the batter is smooth and an even (green) color. You may need to scrape down the sides and blend a second time.

Pour evenly into your 12 muffin cups and bake for about 17 minutes until the middles pop back to a light touch. Allow the muffins to sit in the tin for a few minutes before removing them to a rack to cool completely.

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