Whole Wheat and Oat Sweet Spinach Muffins
This is one of the first things I made when creating my hidden veggies recipes. I made them again today, and a year later and they still are one of my favorites. These muffins are so easy to make, all you need is a blender! They are great to make ahead of time to have for the week or keep them in the freezer for a quick and easy breakfast or snack. Serve it with Greek yogurt or spread on some peanut butter and you have a balanced meal!
Nutritional Benefits of Spinach: Spinach is known as a superfood. It contains many nutrients including Calcium, Iron Potassium, Magnesium and Vitamin A. It is also a good source of beta-carotene, lutein and Vitamin E, all of which support eye health.
Ingredients
1 cup of whole wheat flour (can use a GF alternative)
1 cup of oats
1 and ½ tsp cinnamon
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup of milk
½ cup unsweetened applesauce
½ cup honey (or sub with maple syrup)
1 ripe banana
6 ounces of fresh raw baby spinach
1 large egg
1 tsp vanilla
* Optional: dark chocolate chips, nuts, blueberries
Directions:
Preheat oven to 350 F
Spray muffin tin or line with paper liners
Combine all dry ingredients in a bowl
In a blender or food processor mix all wet ingredients until well blended (milk, apple sauce, honey, banana, spinach, egg and vanilla)
Add wet ingredients to dry ingredients, mix until incorporated (do not over mix)
If using, fold in dark chocolate chips or other mix-ins
Divide mixture evenly into muffin tin
Bake for 20 minutes (or until muffins are firm to touch)
Let muffins cool for about 5 minutes until serving and ENJOY!