Spinach muffins have become one of our household favorites that we have been making 2-3 times a week lately. They’re full of flavor and a hit with both of my kids, plus- E & I can’t stop reaching for them ourselves. A win!

I have shared this recipe with you before but I made a few adjustments to make it even healthier and more tasty!

Ingredients:

1 cup rolled oats
1 large banana or 2 small ones
2 cups spinach
2 eggs
3/4 cup milk (use almond to make it a paleo recipe)
1/4 cup maple syrup (I use 1/3 cup when using regular flour)
1 tsp baking soda
1 cup almond flour (same ratio for regular flour if you prefer that)

*I no longer use coconut oil or any oil so ignore that ingredient in pictures!

Directions:

Preheat oven to 375 and spray a muffin pan

In a blender, mix all ingredients except almond flour

Once mixed, add almond flour and stir with spoon or blend on low

Pour into muffin tin to create 11-12 muffins!

Bake for 18 minutes. Set aside to cool.

Enjoy!

Update now that I have an allergy baby! Here is how to make these egg free and still hold together!

Use 1/2 cup of applesauce + 2 tsp of baking powder as a substitute for the 2 eggs. I use regular flour at school since they have to be nut-free. So I can’t tell you how well it holds up with almond flour. But these still taste DELICIOUS and the kids love them!

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