This recipe is super easy! All you have to do for these spinach muffins is add everything into your blender and mix for 45 seconds.
That’s it! Spoon the batter into your muffin tray and bake for 15 minutes and you have the perfect breakfast recipe. Or offer these as an afternoon snack.
Make a large batch and offer the family these muffins on those busy mornings.
These mini-spinach muffins are a great on the go breakfast option.
More Muffin Recipes:
- Lemon Yogurt Healthy Blueberry Muffins with No Added Sugar!
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- Homemade Muffin Recipes Just Got A Whole Lot Healthier
These muffins are loaded with oat flour, flax seed, spinach, whole-fat yogurt, dates. It kills me when muffins are positioned as healthy and then have a cup of added sugar. That added sugar can negate the healthy benefits of the other ingredients.
I like to use a mini-muffin silicone tray. Muffins and cupcake just pop out! I only cook hard boil eggs in my old pans now. I switched to silicone for most of my baking.
- 2 cups Old Fashion Rolled Oats
- 1/2 cup Ground flaxseed
- 2 Bananas (ripe)
- 1/2 cup Whole Plain Yogurt
- 1 1/2 cups frozen spinach, thawed
- 6 dates
- 2 Eggs
- 2 tsp baking powder
- 1 tsp salt
- 1 zest of a lemon
Pre-heat the over to 350
Put all the ingredients in your blender. I semi-thawed the spinach.
Blend on high for a 1-2 minute or two.
Spoon out the batter until it fills in each muffin tray. These doesn't rise much, so you can fill them to the top.
Bake for about 15 minutes. Each oven is different so test to make sure they are cooked through. If you are making larger muffins, you may need to bake for 23-27 minutes.
Make-Ahead Yummy Yogurt, Banana and Spinach Muffins. Gluten-Free Recipe