If I shared one of my famous muffins with you today, I don’t think you would believe they are healthy as heck and packed with....
These blender muffins are a secret weapon for a busy week. (You also won’t believe how easy these are to pull together!)
And if you have picky eating kids (husbands, co-workers, etc) these are going to win them over to the “health-nut side.” Not a health-nut, yet? Perfect place to start with these ingredients!
Enjoy these (gluten-free and vegan friendly!) banana-spinach muffins!
When you make these, be sure to tag us on insta (@goods4goodmarket) and we will send you something just as delicious!
You will need:
- High-speed blender (*see endnotes if you don’t have one and want to make magic happen anyways)
- About 20 minutes
- 8 pitted dates
- Boiling water (about ½ cup)
- 2 flax eggs (*See step 1)
- ½ cup milk of choice (I use almond)
- 1 cup of spinach
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ cup peanut butter
- 2 super-ripe bananas (brown spots!)
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- ½ cup old-fashioned oats
- 1 cup gluten free flour (I use Bob’s 1:1. Can use regular flour if not Gluten-free!)
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp pumpkin pie spice (or just cinnamon)
- ¼ tsp salt
- Optional topping or mix-ins: chocolate chips, raisins, extra oats, walnuts, coconut sugar
1. Pour enough boiling water to cover your dates. Let soak about 10 minutes.
2. Preheat your oven to 350 degrees F and make sure you have 12 muffin liners or be prepared to grease your muffin pan.
3. Make your flax eggs: combine your 2 tablespoons of flax meal with 5 tablespoons of water. Stir and let it sit for 5 minutes until it seems gel-like.
4. Warm up coconut oil with your milk (and your maple syrup if you keep your syrup in the fridge). Make sure coconut oil is melted- I microwave on medium for about a minute.
5. Drain the soaked dates and add to blender. Add coconut oil, milk and syrup and blend until there aren’t chunks.
6. Add all your other ingredients to the blender, starting with peanut butter and blend until its a batter! You will need to use your plunger and do some serious side-scraping. (Don’t blend optional mix-ins). If it’s super thick, add some more milk. If it is runny, add a little more flour.
7. Fold your mix-ins of choice into your batter.
8. Pour into your muffin liners about 3/4 full. Add toppings if you choose.
9. Bake for 20-24 minutes. Let cool about 5 minutes before enjoying! Store covered in the fridge for up to 5 days.
*No high-speed blender? That’s okay! Blend just the wet ingredients with the spinach. Mash the banana and mix everything together by hand.
Enjoy these nutrient filled power muffins! Hope they win the hearts of any picky eater in your life!
Would love to hear how you like your spinach power muffins! Tag us on Instagram @goods4goodmarket!