Green smoothie muffins
Green smoothie muffins
PREP: 5 minutes
COOK: 15 minutes
SERVINGS: 24 mini muffins
Photo credit: The Natural Nurturer
Ingredients.
2 eggs
1/4 cup coconut oil
2 very ripe bananas
1/3 cup honey (SAFETY NOTE: do not serve honey to babies under 12 months of age due to the risk of botulism).
1 1/2 tsp apple cider vinegar
1-2 handfuls of baby spinach (add more spinach if you want greener muffins. But don’t go crazy as too much spinach adds too much moisture and the muffins will turn out wet).
2 cups oats (I like Bob Red Mills old-fashioned rolled oats)
1/4 cup almond flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Instructions.
Preheat oven to 350 degrees F and grease a 24 cup mini muffin pan with nonstick spray.
In a blender, blend together wet ingredients first (eggs, oil, honey, bananas, and vinegar). Then add spinach, oats, flour, baking soda, salt, and cinnamon and blend until smooth.
Divide batter into the muffin pan, filling each cup to the edge (about 2 tbsp batter in each muffin cup).
Bake for 15-20 minutes or until a toothpick inserted into the center comes out cleanly.
Let cool for a few minutes, then transfer to a wire rack to cool fully.
Meal-prep notes.
These muffins are freezer-friendly. Store in the freezer for up to 3 months.
Nutrition.
Spinach is a great source of vitamin C and iron.
Bananas are packed with folate, vitamin B6 (healthy blood), vitamin C (skin), potassium, and antioxidants.
For moms: Folate is an essential nutrient for pregnancy as it reduces the risk of neural tube defects. Iron is needed in pregnancy to make more blood to supply oxygen to the fetus and prevent deficiency anemia for mom. Vitamin B6 can reduce pregnancy nausea and potassium promotes healthy blood pressure and reduces pregnancy bloating.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Adapted from.
The Nature Nurturer. Oatmeal Green Smoothie Muffins (link)
