Veggie Packed Power Muffins
Delicious banana muffins for toddlers using no sugar and packed full of iron! Store in the freezer and thaw one at a time as you need them. So good, you'll want to sneak a bite.
Ingredients
- 3 bananas, hand mashed
- 1/4 cup coconut oil, melted
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup milk (almond, coconut or regular)
- 2 large eggs
- 2 tsps cinnamon
- 1 tsp baking soda
- 8 oz bag baby spinach, pulsed or blended
- fruit of your choice, chopped
- 3/4 cup whole wheat flour
- 1 cup oat flour*
Instructions
- Preheat oven to 350F
- In a large mixing bowl, mash the bananas using a fork or whisk. A few chunks are fine!
- Melt the coconut oil and add to the bowl. Whisk together with banana
- Add applesauce, vanilla and milk to the bowl, and whisk everything together
- Add eggs, and whisk until combined
- Add cinnamon and baking soda, and whisk into the mixture
- Pulse the spinach in a blender until finely chopped (it will be slightly clumpy and wet), and add the pulsed spinach to the bowl. Whisk to combine.
- If you'd like, throw in some fruit for color and extra flavor! I have used blueberries, strawberries or apricots, to name a few.
- Lastly, add the wheat and oat flour, and stir until combined
- Spoon mixture into lightly greased muffin tins (I use a small amount of coconut oil to grease the tins)
- Bake for 20 minutes and check for done with a toothpick. If toothpick comes out clean, remove from over and cool before removing from tins. If toothpick has residue, bake for an additional 1-2 minutes.
Notes
*If you don't have oat flour, you can also blend steel cut oats or rolled oats into a fine powder. This is what I do!
Be as creative as you'd like. These muffins are a great base to add fruit or nuts!