I love banana muffins – the smell of banana and cinnamon in the oven is just one of the best things in the world!
Now that all 3 of us sisters are pregnant we are looking for ways to get our daily potassium in (aka bananas). We are also in the phase where every conversation we have now is dominated by baby topics – including what would I feed my baby/toddler. I know there are still months to come but there’s something about prepping for motherhood that makes you instinctively want the best for your child. You envision how your child will be, what would they like? An the excitement around all of our new babies is making me even more excited and in tune to baby topics.
As we talked about what foods/recipes we would make for prenatal nourishment, postpartum recovery and feeding our little children – the topic of sweet treats and the dreaded ” greens” have come up. Scrolling though instagram, TikTok seeing moms film their picky toddlers and what I eat in a day has inspired us to create a “green” banana muffin. Yes it has all the goodness of a banana muffins with some added greens. Here we use spinach which is is a great source of fibre, iron and vitamin C. The best part is it has a very neutral flavor while imparting a very cool and hopefully attractive “bright green” color!. You can probably get even more creative with this recipe like:
(1) substituting blueberries for chocolate to pack in extra fibre and antioxidants to make banana blueberry muffins
(2) adding in grated carrot, cinnamon, walnuts instead of the chocolate to make a banana carrot cake muffin!
The possibilities are endless!
I hope for now you can enjoy a allergy free sweet treat with your loved ones and little ones – that are packed with fibre, green goodness!
- 2 cup quick oats (169g), do not pack
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 2 tbsp flax meal
- 5 tbsp sugar (we used allulose)
- 2 very RIPE bananas (240g)
- 2 eggs
- 2 cup spinach (50g)
- ½ cup almond milk
- 1 tsp vanilla
- 5 tbsp mini chocolate chips (75g)
- Preheat oven to 350F.
- Using a smoothie blender, add in spinach, almond milk, banana, eggs and vanilla. Blend until smoothie-like.
- In a food processor, blend oats until fine (the more fine the fluffier the muffins will be). Add in salt, baking powder, baking soda, cinnamon, flax and sugar. Process until combined.
- In a separate bowl, mix the dry and wet ingredients until no clumps.
- Pour into lined muffins trays. This will easily fill 12.
- Sprinkle chocolate chips on top.
- Bake for 20 mins or until done.
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