Description
Celebrate St. Patrick’s Day with these healthy spinach chocolate chip muffins, perfect for breakfast or a snack. Made with nutritious oats, ripe bananas, and fresh spinach, these muffins are moist, flavorful, and kid-friendly. Sweetened naturally with honey or maple syrup, they offer a balanced treat that’s both delicious and wholesome.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 2 ripe bananas
- 1 cup fresh spinach (packed)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Additional
- 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray to prevent sticking and ensure easy removal.
- Process Oats: Add the old-fashioned oats to a blender or food processor and pulse until they reach a flour-like consistency, which provides the base texture for the muffins.
- Blend Wet Ingredients and Leaveners: Add ripe bananas, fresh spinach, large eggs, Greek yogurt, honey or maple syrup, milk, vanilla extract, baking soda, baking powder, salt, and cinnamon to the blender with the oat flour. Blend until the mixture is completely smooth to evenly distribute the ingredients.
- Add Chocolate Chips: Stir mini chocolate chips into the batter by hand to ensure they remain intact and evenly dispersed throughout the muffin batter.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart when removed.
Notes
- Use baby spinach for a milder flavor and a brighter green color in the muffins.
- These muffins freeze well—store them in an airtight container and thaw overnight or warm briefly in the microwave before serving.
- For a dairy-free version, substitute non-dairy milk and yogurt.
