These Simple Spinach Muffins are Obviously Fermented (Using a Analyzed egg-free choice ) and come together fast in a blender. I adore their fluffy texture and slightly sweet taste, but I particularly love how my picky kids up them!
I make nowadays. Except biscuits, naturally. He has grown to appreciate the snacks that they serve at his preschool, such as Goldfish and graham crackers.
Since he has been subjected to packed snacks such as those, and To a picky-eating peers at college, he turns up his nose in my smoothies (he used to appreciate!) And nearly all of my homemade baked products. My 2-year-old daughter is beginning to follow suit, since she wishes to be like her big brother.
Spinach Muffins Recipe
That is why I am SO EXCITED about those muffins. They are Green, since they’re filled with fresh lettuce, as well as also my son almost ate the entire pan the very first time that I made them. I really like how they keep him complete, as a result of this fiber-rich banana, oats, and protein-rich egg.
In the way you present them.
The Grinch, don’t hesitate to call these glowing green desserts whatever you want to. Or Christmas tree cakes! The choices are endless.
Spinach Muffins for Infants
If you are making these muffins to get a baby under 1 year of Banana or applesauce for sweetness. The further ripe your banana, the more Sweeter they’re.
Spinach Muffins for Picky Eaters (Gluten-free!)
- 1 ripe banana 6 to 8 ounces
- 1/4 cup water
- 1/4 cup almond butter or any other nut/seed butter
- 1 egg or a vegan flax/chia egg; see note
- 1/4 cup honey
- 1-2 cups fresh baby spinach loosely packed
- 1 cup rolled oats certified gluten-free, if needed
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 350ºF and grease a mini muffin tin.
- Into a blender container, add the banana, water, almond butter, egg, honey, spinach, rolled oats, baking soda, cinnamon, vanilla, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
- Pour the green batter into the prepared mini muffin cups. I usually get 22 to 24 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 1.5 - 2 tablespoons of batter per muffin cup.
- Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
- Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.
- Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.
If you can not have oats, consider including a couple of spinach to the flourless peanut butter banana muffin recipe rather. It is naturally sweetened and also you may use almond butter rather than peanut butter for a paleo variant.
My children just like miniature muffins, so that is the only way I have tested this recipe. I really don't believe the vegan version would do the job too, with more midst needing to cook , but the egg variant may be fine with a cook period of nearer to 25-30 minutes.