This recipe is a super simple and quick breakfast muffin I discovered back when my daughter had to eat dairy free. She loved them so much, she would eat 3 at a time! I have loved following the natural nurturer on instagram. She aims to pack your families meals full of veggies and good for you food.
This entire recipe is all done in a blender, so cleanup is a breeze! Did you hear me?! A subtly veggie packed breakfast and easy clean up. Add these to your meal plan this week, you won’t be disappointed.
Happy baking, friends!Oatmeal Green Smoothie Muffins
Makes 12 muffins∙ Source Thenaturalnurturer.com
- 2 eggs
- ¼ cup coconut oil, melted
- 2 very ripe bananas
- 1/3 cup honey/maple syrup
- ½ tablespoon pure vanilla extract
- 2 cups rolled oats, uncooked (for gluten free option, make sure oats are gluten free)
- 1 teaspoon baking soda
- 1 1/2 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 3 ½ cup baby spinach or mixed greens, loosely packed
- 1/4 cup unsweetened almond milk
1. Preheat oven to 350 and line a 12-hole muffin tin with liners.
2. Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.
3. Portion out between the 12 lines muffin holes.
4. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
5. Cool in pan for 10 minutes before transferring the muffins to a cooling rack.
6. Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.