Green Muffins
Naturally colored, green muffins for the win. These have been on repeat at our house and are in my top five favorite baked goods at the moment. My husband came home recently and immediately grabbed one from the fridge along with “I’ve been craving this all day”, so I’d consider that a win!
The secret green ingredient? Spinach! Most of the carbs in spinach come from fiber, which makes this a great snack option that is not only delicious but will keep your digestion on track and keep things moving, if you know what I mean. The leafy green is also loaded with vitamins, iron, folic acid and calcium, which makes this a great pregnancy snack (bc those pregnant hunger pangs are legit).
Recipe below, let me know what you think!
Ingredients
2 ripe bananas
2 cups lightly packed baby spinach
3/4 cup milk (I used cashew)
1/4 cup honey
2 Tbsp coconut yogurt (can use butter too)
2 eggs
1 tsp vanilla extract
1 cup oats
1/8 tsp salt
1 cup flour (I use almond flour or additional cup of oats)
~1/2 cup 65%+ dark chocolate chips (I use Hu dark chocolate gems)
Preheat oven to 375 degrees.
Add all ingredients to a blender except the flour and chocolate chips.
Blend until smooth. Pulse in the flour and stir in the chocolate chips (add more or less depending on your preference).
Pour into muffin tins (serving size is 12).
Top each muffin with a few chocolate chips.
Bake for 20 minutes.