It’s not often I come across a recipe that ticks so many boxes. This bright little muffin is entirely whole grain, has spinach for it’s beautiful color and nutrients, and chocolate chips for a little extra flavor and sweetness. It is also an easy win for convincing a toddler to try something green! Muffins can be an excellent way to introduce the concept of eating spinach. They are portable and freeze great. I feel good about offering them to my children, and they are delicious. These yummy muffins would be perfect for the first day of spring (this is why I made them recently) or a lovely St. Patrick’s Day breakfast. I like to serve them with a cup of whole milk and a banana to round out the meal or snack.

Spinach Oat Muffins

Ingredients 

2 bananas

2 cups baby spinach 

1 cup milk

½ cup sugar

2 tablespoons neutral oil

2 eggs 

1 teaspoon vanilla extract 

1 cup oats 

1 teaspoon baking soda 

1/4 teaspoon salt 

1 cup whole-wheat flour 

½ cup mini chocolate chips 

Instructions 

1. Preheat oven to 375℉.
2. Line your muffin tin with cupcake liners.  
3. Add all ingredients except chocolate chips into your blender. Blend until smooth.  
4. Add chocolate chips and fold in with a spoon or rubber spatula. 
5. Pour batter into muffin wells. A large cookie scoop works great for this thick batter. 
6. Bake for 18-20 minutes. Check that they are done by inserting a toothpick into the center of your cupcake to see if it comes out clean (ignore chocolate smears).  

Notes:  

• These muffins freeze well! I love freezing half for lunches or quick weekend snacks. Simply thaw overnight in your fridge or microwave 20 seconds. They will also thaw in a lunchbox by lunch time, so simply stick in frozen.  
• For little hands, try these as mini muffins.