With St. Patrick’s Day coming up it is a perfect time to try these cute little green “muffins”! Your kids won’t even know there is spinach in them, they taste like little banana muffins! You might be surprised your kids, and you, might like these naturally green colored muffins through the year! They are healthy, dairy free, gluten free, and egg free! They are a bowl of banana oatmeal and spinach wrapped into a tiny bite sized muffin.
Leprechaun Muffins (Oatmeal Bites)
Makes 32 mini
2 cup rolled oats, gluten free
1 1/2 tsp vanilla extract
1 cup pureed ripe banana (about 2- 2 1/2 bananas)
1 ½ cup almond milk (used Silk Unsweetened Almond Milk)
¼ tsp salt
1 tsp cinnamon
½ tsp baking powder
handful or two organic baby spinach
Preheat oven to 350 degrees. Put bananas, vanilla, milk, salt, and cinnamon into a blender and puree. I pureed the banana first to measure out. Add spinach and blend until no little pieces. Add oats and baking powder and blend until well combined. Pour into mini muffin tin, you can basically fill them as they won’t puff up a lot like muffins or cupcakes. Cook for 20-25 minutes.
Enjoy warm or save for later. Try topping with a little cashew butter, almond butter, peanut butter, or even yogurt!
Remove from pan and let cool and bottoms dry out a little before putting in container. I put these upside down to cool. These were pretty moist so I would suggest putting them in the fridge or freezing if they aren’t all eaten right away.
