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Spinach Muffins for Picky Eaters

This Spinach Muffins for Picky Eaters recipe is a game-changer for parents (or anyone!) struggling to get more greens into their diet. I understand the challenge of trying to sneak in nutritious ingredients without sacrificing flavor or creating a battle at the dinner table

Ingredients

Scale
  • 1 ripe banana
  • 3 large eggs (see notes for vegan option)
  • ¼ cup almond butter or peanut butter
  • ⅓ cup honey
  • 1–2 cups fresh baby spinach
  • ¾ cup old fashioned rolled oats (certified gluten-free, if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • ½ teaspoon fine sea salt

 

  • ¼ cup mini chocolate chips (optional topping

Instructions

  1. Preheat and Prep: Preheat the oven to 350ºF and grease a mini muffin tin with cooking spray or olive oil.
  2. Blend Ingredients: In a high-speed blender, add the banana, eggs, nut butter, honey, spinach, rolled oats, baking powder, cinnamon, and salt, in that order. Blend until very smooth, stopping to scrape the sides as needed.
  3. Pour and Bake: Pour the green batter into the greased mini muffin pan, filling the 24 slots. Sprinkle a few mini chocolate chips on top, if you’d like to. Bake the mini muffins at 350ºF for 12 to 14 minutes.
  4. Cool

Find it online: https://dailyfoodjournal.net/spinach-muffins-for-picky-eaters/