Mini Spinach Muffins
Servings: 24 muffins | Prep: 10 min | Cook Time: 15 min
INGREDIENTS
1 banana, ripe
3 eggs, large
1/4 cup peanut butter, creamy
1/3 cup honey
1 tsp. Vanilla extract
2 cups spinach, raw
3/4 cup oats
1 tsp. baking powder
1/2 tsp. salt
Optional: chocolate chips, nuts, berries
These Mini Spinach Muffins are a great snack idea or could be part of a breakfast meal. Plus, kid friendly.
DIRECTIONS
Preheat the oven to 350 degrees.
Prepare a mini muffin tin with cooking spray. In a high-speed blender, add the banana, eggs, nut butter, honey, vanilla, spinach, rolled oats, baking powder, and salt. Blend until very smooth, stopping to scrape the sides as needed.
Pour the green batter into the prepared mini muffin pan, filling the 24 slots. Sprinkle a few mini chocolate chips on top or other optional toppers.
Bake the mini muffins for 13-15 minutes, until the muffin tops feel firm to the touch.
You can also choose to make 12 standard size muffins but then they would need to bake for about 25 minutes at 350 degrees.
NUTRITION: 1 muffin serving Calories: 54kcal | Fat: 2g | Carbohydrates: 7.5g | Fiber: <1g | Sugar: 5g | Protein: 2g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!
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