Spinach, Banana, Oat Muffins

So I was blessed that Ava, my 5-year-old is a good eater.  My 1-year old, Carmella, on the other hand is not! So I have to get creative so she is still getting all her nutrients.  These spinach, banana, oat muffins are one of the few things she enthusiastically eats!  In addition to the spinach and oats,  the ground flax (my last post which lists all the benefits) ensures she’s getting some fiber(she gets constipated easily) and protein! I had found a similar recipe online and modified to suit my needs!

Here’s what you need:

3 cups of old-fashioned oats (grinded in blender for flour texture)

1 cup of ground flax

2 tsp of baking powder

½ tsp of baking soda

½ tsp of salt

½ tbsp of cinnamon

½ cup of coconut sugar (you could even go less)

1 cup of almond milk

4 big handfuls of spinach

¼ cup of coconut oil

2  bananas (the riper the better)

2 eggs

1 tsp vanilla (you can also make without vanilla)

Directions:

1. Mix all the dry ingredients together in a separate bowl.  

2. In a blender, pour in the almond milk and spinach and blend together.

3. Then add the rest of the wet ingredients and blend until smooth.  

4. Pour wet ingredients into the dry mix and stir until it is smooth with no lumps.

5. Fill your muffin tin and bake at 375 degrees for about 25 - 30 minutes. 
   
   
   
   Enjoy these muffins for breakfast or just a snack to keep you fueled all day long!