Baby Friendly Spinach Banana Mini Muffins
Naturally sweet and packed with veggies, these muffins are the perfect healthy breakfast or snack for your minis!
Equipment
- High-powered blender
Ingredients
- 1 cup rolled oats gluten free if preferred
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 pinch kosher salt
- 1/2 cup milk I used vanilla almond milk
- 3/4 cup Greek yogurt
- 1 egg can sub flax egg
- 1 ripe banana
- 1 cup loosely-packed spinach leaves
- 1/2 tsp. vanilla extract
Instructions
- Preheat oven to 375º.
- In a blender bowl, add oats. Blend on high for 30 seconds to create oat flour. Place oat flour into mixing bowl.
- In bowl with oat flour, add baking powder, baking soda, cinnamon and pinch of salt. Use a whisk to combine.
- In blender bowl, add milk, egg, banana, spinach, Greek yogurt and vanilla extract. Blend for 30-60 seconds to combine.
- With speed off, slowly add dry mix to the wet mix, using a spatula to fold in.
- In a well-greased or lined muffin tin, divide batter. Fill muffin cups fully but do not allow for overflow.
- Bake for 18-20 minutes (for mini muffins) or 25-27 minutes (for full-sized).
- Let cool before removing from pan. Enjoy or save in airtight container!
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