Description
Delicious and nutritious mini muffins made with oats, ripe bananas, greek yogurt, spinach, and chocolate chips. Perfect for a sweet, healthy snack.
Ingredients
2 cups rolled oats
2 tsp. baking powder
1 tsp cinnamon
pinch of salt
1 cup plain greek yogurt
2 medium bananas, very ripe
2 eggs
2 cups chopped spinach, loosely packed
1 tsp vanilla extract
3 tbsp honey
1/2 cup chocolate chips
Instructions
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Blend the rolled oats in the food processor until it becomes a fine flour.
Step 3: In a large bowl, stir together the processed oats, baking powder, cinnamon, salt, and the chopped spinach.
Step 4: Add the yogurt, bananas, eggs, vanilla, and honey into a blender and blend until smooth.
Step 5: Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula, not a whisk, to gently stir the ingredients until well combined, Careful not to over-work the mixture to keep your muffins light and fluffy!
Step 6: Gently fold in the chocolate chips.
Step 7: Divide batter evenly into a greased, lined, or a silicone 24-cup mini muffin cup 2/3 full.
Step 8: Bake for 12-15 minuets or until an inserted toothpick comes out clean. Allow the muffins to cool for at least 5 minuets before transferring to a cooling rack to cool completely.
Step 9: If using a 12 cup regular muffin pan, bake for 20-25 minuets.
Notes
These muffins stay fresh in an airtight cooler for 2-3 days at room temperature but can be refrigerated or frozen for long lasting enjoyment!
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 72.97 kcal
- Sugar: 5.89 g
- Sodium: 53.07 mg
- Fat: 1.94 g
- Saturated Fat: 0.88 g
- Carbohydrates: 12.03 g
- Fiber: 1.06 g
- Protein: 2.4 g
- Cholesterol: 14.06 mg