Banana Carrot Spinach Oat Muffins

Banana Carrot Spinach Oat Muffins_SMALL.jpg

Stop.

Do not look at this muffin and say, "EW! It's green!"

Instead, I want you to close your eyes and imagine that you're eating a mini banana bread muffin.

Banana Carrot Spinach Oat Muffins 1.jpg

Now open your eyes.

This is when you discover that this same weird green muffin tastes just like banana bread.

Banana Carrot Spinach Oat Muffins 2.jpg

But instead of using banana bread ingredients, I’m using a bag of spinach, some carrots, oats, bananas, and a touch of maple syrup to create a muffin that packs some serious nutritional punch.

Banana Carrot Spinach Oat Muffins 3.jpg

And it's as simple as throwing everything in your food processor, blending it up, and baking.

Banana Carrot Spinach Oat Muffins 4.jpg

I’m telling you, every time I eat one, I have to remind myself that they're good for me.

Banana Carrot Spinach Oat Muffins 5.jpg

And if you’re on board, maybe your kids will be too.

And if you have a little one like mine, they might not yet realize that most kids think a green muffin is a scary thing. 

Banana Carrot Spinach Oat Muffins 7.jpg

Banana Carrot Spinach Oat Muffins

servings: 36 mini muffins

Ingredients:

  • 10 ounces frozen spinach, thawed + squeezed dry (about 1 cup after squeezed)
  • 2½ cups rolled oats, more for a garnish
  • 3 medium ripe bananas, sliced
  • 2 cups grated carrots (about 6 ounces)
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Directions:

  1. Preheat the oven to 350°F. Add the spinach to a blender or food processor and pulse until it is finely chopped and almost pureed.
  2. Add the oats, bananas, carrots, maple syrup, eggs, baking powder, cinnamon, vanilla, and salt to the spinach, then pulse until all ingredients are well-combined and the mixture is almost pureed, but not quite smooth. You may have to stop and stir the mixture a bit to make sure it doesn’t contain any large chunks.
  3. Scoop the batter evenly into 36 cups of a mini muffin tin prepared with cooking spray, then top each muffin with a light sprinkle of the reserved oats.
  4. Bake the muffins until a knife inserted into the center of one of the muffins comes out clean and dry —24 to 28 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
Banana Carrot Spinach Oat Muffins 8.jpg
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Banana Carrot Oat Muffins

Banana Oat Carrot Muffins_SMALL.jpg

My daughter, Ivy, loves all carbs (I can’t imagine where she gets it from 😉).

She'll also gobble up anything that looks like a muffin.

And from a mom point-of-view, I know muffins are the perfect food to freeze and pull out as needed.

Banana Oat Carrot Muffins 1.jpg

So I challenged myself to make a super healthy muffin that would taste just as delicious as a regular not-as-healthy one.

My goal was to make this muffin so tasty that not only would Ivy eat it, but the big kids in the house (my husband and I) would gobble it up as well.

Banana Oat Carrot Muffins 2.jpg

The result is a muffin basically made of bananas, carrots, oats, and a touch of maple syrup. You puree all of these ingredients up and put the batter in the cups of a muffin tin.

These muffins couldn’t be easier to make and they actually taste like banana bread!

Whenever I’m eating one I have to remind myself how healthy they are because all I’m thinking is, I’m in muffin heaven.

Banana Oat Carrot Muffins 3.jpg

Now don’t get me wrong, they're a little denser than a regular muffin (they're all oats instead of flour, so that's why that happens).

And they're a touch more moist than you might be used to (this makes them perfect when re-heated though!).

But the fact that you can eat ten of these and still feel like Healthy Eating Champion of the World makes it all worth it!

Banana Oat Carrot Muffins 4.jpg

Banana Carrot Oat Muffins

servings: 12 muffins

Ingredients:

  • 2½ cups rolled oats, more for a garnish
  • 2 medium ripe bananas, sliced
  • 1½ cup shredded carrots (about 4½ ounces)
  • 1 cup plain Greek yogurt
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Directions:

  1. Preheat the oven to 425°F. Add the oats, bananas, carrots, yogurt, maple syrup, eggs, baking powder, vanilla, cinnamon, and salt to a blender; blend until the mixture is batter-like and nearly smooth.
  2. Pour the batter evenly into a 12-cup muffin tin prepared with cooking spray. Then top each of the filled cups with a sprinkle of the reserved oats.
  3. Bake the muffins until the tops are dry and a knife inserted into the center of one of the muffins comes out clean—15 to 18 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
Banana Oat Carrot Muffins 5.jpg
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes: