Banana Spinach Muffins
This recipe is the MVP because you can serve it whenever and wherever! Breakfast, lunch, dinner or as a snack – perfect at home or on the go – it’s truly the best and did I mention DELICIOUS?! Banana + spinach = love.
To freeze, store in air tight freezer-safe container or bag in freezer for up to 3 months. To store for the week, keep in glass container in fridge for up to 5 days. I heat mine in microwave for about 10 seconds before serving.
Banana Spinach Muffins
12
servings5
minutes20
minutesIngredients
- 2
medium ripe bananas
- 2 cups
baby spinach
- 1 cup
rolled oats
- 1 tsp
baking soda
- 1 cup
milk (could use whole milk or any other kind of milk)
- 2
eggs
- 1/4 cup
date syrup or maple syrup
- 1/8 tsp
salt
- 1/8 cup
yogurt
- 1 cup
almond flour
Directions
Preheat oven to 375 degrees.
Add all ingredients, except almond flour, into a blender and blend on high pulse until everything is blended together in soup-like texture, about one minute. Set aside in a large mixing bowl.
Pour almond flour into mixing bowl and stir to well combine.
Use a ladle or 1/4 cup measuring cup to scoop muffin mixture into each hole of a greased muffin baking pan.
Set muffin pan in oven and bake for 20 minutes.
Remove from oven and let cool for 5 minutes.
