Made in a blender with rolled oats and a secret green ingredient that you can't even taste!
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Breakfast
Servings: 12muffins
Calories: 183kcal
Ingredients
2ripe medium-size bananas
1/2cupalmond butter
1/4cup unsweetened non-dairy milk
2pastured eggs
1/3cuppure maple syrup
2cupsraw baby spinach
2¼cuprolled oats
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonfine sea salt
3/4cupfresh blueberries
Instructions
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
Starting with the wet ingredients first, place everything except the blueberries into a blender or a food processor and blend for about 30 seconds, or until smooth.
Using a spoon, gently stir the blueberries into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 25 minutes, until light golden brown.
Allow to to cool for at least 10-15 minutes before shoving in your mouth.
Notes
Store leftovers in an airtight container for up to 4 days. I like to refrigerate these after day 2 to keep them fresh.