18 Servings
30 Minutes
Allergens
My kids (who are picky eaters) LOVE these muffins! This recipe yields almost 2 dozen muffins and I had to make a second batch just three days after making the first batch – they just devour them.
Yields about 21 muffins
Preheat oven to 400 degrees Fahrenheit.
Blend oatmeal in blender to form a coarse meal. Set aside in a large bowl.
In blender, combine eggs, bananas, oil, vanilla, spinach, milk and honey. Blend until well combined – spinach pieces should be tiny.
In bowl with oats, add flour, baking powder, baking soda, cinnamon, salt and chia. Mix.
Add wet ingredients to dry ingredients – mix until just combined. Don’t overmix!
Fold in chocolate chips.
Line muffin tin with muffin liners. Add a quarter cup of mixture to each muffin cup.
Bake for eight minutes. Reduce temperature to 375 degrees Fahrenheit and bake for an additional 15 minutes.
Notes:
This recipe works both dairy or parve.
