Ingredients
Method
- Grind rolled oats, baking powder, baking soda, salt and transfer it into a mixing bowl.
- Blend the spinach, eggs, bananas, yogurt, ground flax seed, honey, vanilla essence to a smooth puree.
- Combine the spinach mixture with the ground oats.
- You can add in 1/2 cup of mix-ins like chocolate chips, fresh blueberries etc or leave plain as is. I'm just going to top the muffins with some chocolate chips. Divide the batter into a 12 cup muffin tray lined with silicon liners or oil and flour the muffin mold.
- Bake in a 375°F preheated oven for 20-22 mins until a skewer inserted comes out clean or with few crumbs. Cool in the pan for 5-10 mins, then remove from the pan and cool completely.
- Super Healthy and Yummy spinach muffins aka "monster muffins" like our kids call it, is ready to enjoy for breakfast or as a snack.
Notes
- To bake on the stovetop in a Kadai or Pressure cooker - Take a big pot, put a wire rack or inverted steel bowl, then cover with a lid and preheat for 5-10 mins on medium flame. Place the individual muffin mold with batter on a small tray or pan, cover the Kadai and bake on low flame for 20-25 mins until done. (if using a pressure cooker, do not use the rubber gasket and weight.)
- You can use regular sugar, coconut sugar instead of honey. When using sugar use 1/4 cup more of yogurt to balance the liquid ingredients.
- Adjust the sweetness to your liking.
- If using paper liners for the muffins make sure to oil it well or spray with a nonstick spray since the batter does not contain any oil.
- These muffins are perfect for meal prep and can be frozen for up to 2 months. To use, defrost in the refrigerator overnight.
- I like to add blueberries instead of chocolate chips in these muffins and top it with chopped pecans.
Tried this recipe?Let us know how it was!