Easy, tasty, healthy breakfast muffins. These are the best way to start your day. Loads of spinach that is barely detectable when you eat them, so you can serve these fun colored muffins to the kids, too! Hope you enjoy. 🙂
Green Breakfast Muffins
Course: BreakfastDifficulty: EasyServings
12
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
2 cups quick oats
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 ripe bananas
1/2 cup honey
1 1/2 tsp vanilla extract
1/2 cup unsalted butter, melted
1 tsp ground chia seeds (optional)
1/4 cup milk
2 eggs
2-3 cups baby spinach
Directions
- Preheat oven to 350 degrees and line a muffin tin with 12 parchment liners. Set aside
- In a medium sized mixing bowl, combine first 5 dry ingredients. Whisk well and set aside.
- In a food processor or blender, add the bananas, honey, vanilla, butter, chia seeds, milk and eggs. Blend until well mixed.
- Add the dry ingredients to the blender mix until incorporated, then add the baby spinach and mix again. Batter should be fairly smooth but not too runny. If it seems very watery, add 1/4 cup more oats. If it seems too thick, add a little milk.
- Fill muffin liners with batter until 3/4 full. Bake in oven for 20 minutes or until toothpick inserted in muffin comes out clean. Let muffins cool in pan for 10 minutes before transferring to wire rack. Liners are easier to remove when muffins are nearly completely cooled. Enjoy!