Oat Spinach Muffins
Explore our delightful spinach smoothie muffin recipe—a hit with our toddler Gordie and the entire family. These gluten and dairy-free treats are not just kid-friendly but also packed with the goodness of spinach and oats. Spinach, rich in iron, vitamins A, C, and K, offers a nutrient powerhouse supporting bone health, immunity, and energy. Discover the nutritional benefits—oats for sustained energy and spinach for a boost of vitamins and minerals. Sweetened naturally with bananas and maple syrup, these muffins promise wholesome indulgence without any refined sugar.
Recipe
Serves: 12 muffins
Preparation Time: 5-10 minutes
Cook Time: 20 minutes
Total Time: 25-30 minutes
Diet: Dairy-free, gluten-free, (can be vegan)
Ingredients:
1 cup rolled oats (I prefer sprouted)
Note: Sprouted oats undergo a germination process that enhances nutrient availability, making minerals and proteins more digestible and increasing vitamin content like B vitamins and antioxidants. This sprouting technique potentially aids digestion and could offer improved nutritional benefits, including better absorption of essential nutrients and a potentially lower glycemic index compared to regular oats.
1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon cinnamon
2 large eggs can sub with 2 "flax eggs" to make egg-free
¼ cup milk of choice
I used unsweetened almond milk
¼ cup avocado oil or melted coconut oil
1½ teaspoon apple cider vinegar
2 medium very ripe bananas Can sub with 1 cup unsweetened applesauce
⅓ cup honey or maple syrup
½ Tablespoon pure vanilla extract
2 handfuls baby spinach
Directions:
Preheat your oven to 350℉ and prepare a 12-hole muffin tin with liners.
Using a blender, combine uncooked oats, baking soda, salt, and cinnamon until the oats form a fine flour-like consistency. Transfer this oat flour mixture to a medium mixing bowl and set it aside.
In the same blender, add milk, eggs, oil, vinegar, mashed banana, honey/maple syrup, vanilla, and spinach in the specified order. This sequence helps ensure the spinach blends smoothly. Blend everything on high speed until the spinach is completely liquified, achieving a smooth batter without any leafy pieces.
Note: If using a high-speed blender, you can combine all ingredients together at once and blend until you obtain a uniformly smooth batter.
Pour the blended mixture into the bowl with the oat flour. Gently stir until just combined, being cautious not to overmix as it can result in dense muffins.
Divide the batter evenly among the 12 muffin tin liners.
Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Alternatively, if using a kitchen thermometer, aim for an internal temperature of 200℉ to ensure thorough cooking without overdoing it.
Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Enjoy them warm or store them in the refrigerator for up to 5 days or in the freezer for up to a month after they've cooled completely.
Shona’s Cooking Essentials for this Recipe
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