Including greens or other vegetables in unconventional places is one of my favorite things to do in the kitchen. Whether it’s adding spinach to muffins, zucchini to smoothies, or cauliflower to oatmeal, I’m often boosting our family’s vegetable intake in unexpected ways.
These muffins are a great example of that. I’ve been making these on the regular for over a year now and they’re a family favorite. Our three-year-old especially loves them; he ate four yesterday afternoon shortly after they came out of the oven! This is a simple blender recipe that is whipped up in no time and I feel great knowing that these muffins are chock full of nutrients from oats, eggs, coconut oil, banana, and a big ol’ serving of spinach. They taste like banana muffins; the greens are undetectable! This recipe is shared with permission from my friend Taesha at The Natural Nurturer. Taesha is one of my absolute favorite food bloggers, so if you’re interested in healthy, approachable recipes the whole family will enjoy, be sure to check out her blog.
Speaking of blogs, did you know I have one too? It’s called Mama Makes Food and it’s a place I share whole food recipes for the whole family. Over on my Instagram account of the same name, I also share mealtime inspo for kids and adults alike.
If you’re looking to increase your family’s veggie intake further, here are a few of my most popular recipes:
If you try the muffin recipe or any others linked above, be sure to let us know. We love hearing from you!
Green Smoothie Spinach Muffins
- 2 eggs
- 1/4 c. milk of choice (we prefer unsweetened almond milk)
- 1/4 c. coconut oil, melted
- 2 very ripe bananas
- 1/3 c. honey or pure maple syrup
- 1 1/2 tsp. vanilla extract
- 2 c. rolled oats (use gluten free if that’s important to you)
- 1 tsp. baking soda
- 1 1/2 tsp. apple cider vinegar
- 1/4. tsp. sea salt
- 1 tsp. cinnamon
- 3 1/2 c. fresh spinach (or kale or a mixture)
- Preheat oven to 350 and line a 12-hole muffin tin with liners.
- Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.
- Portion out between the 12 lined muffin holes.
- Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool in pan for 10 minutes before transferring the muffins to a cooling rack.
- Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.