We love muffins in my house, especially ones we can make in a blender! These green monster blender muffins are packed with GREEN spinach for added nutrition.
And as a registered dietitian, I love when I can include nutritious super foods like eggs, oats or oat flour, omega-3-rich seeds, leafy greens, whole grains and fruit, all into one delicious snack. Bonus: when my kids can do it for me! Here’s the cutest video (if I do say so myself!) of my daughter and I making these muffins.
As parents, we all know that green vegetables can be a tough sell – most kids go through a phase (or several) where they won’t even touch them. This is normal, but it’s still important to continue re-introducing them in fun and creative ways. Just like in these muffins!
You see, I don’t “sneak” them in, I actually get my kids to put them in. But it shows them that green veggies aren’t so yucky after all, and can be used in lots of yummy ways.
These muffins pack a nutrition punch and include eggs, milk, bananas, oats, chia seeds, and spinach. They’re perfect as an on-the-go breakfast or a snack.
Green Monster Blender Muffins
Yes, there's spinach in them. But...These blender muffins pack a nutrition punch and include eggs, milk, bananas, oats, chia seeds, and spinach. They’re perfect as an on-the-go breakfast or a snack.
Ingredients
- 2 cups rolled oats or sub with oat flour
- 1/4 cup chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup maple syrup
- 1/2 cup milk (or milk alternative)
- 5 cups spinach
- 1/4 cup butter, softened
- 3 ripe bananas
- 2 extra large eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 375 F and grease 2 12-cup muffins tins
- Place dry ingredients in a good quality blender and pulse until finely blended
- Transfer to a medium sized bowl
- Place wet ingredients into the blender and blend until smooth. Add dry ingredients back, and on low speed, gently blend until smooth.
- Fill 2 12-cup muffin tins from your blender (2/3 full for each cup)
- Bake for 20-25 minutes, or until baked (if you press on top of muffin, it will bounce back)
Notes
You may substitute rolled oats for oat flour.
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As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
These green monster muffins look absolutely incredible and so full of goodness. I really love the use of the blender and your little helpers are beyond adorable 🙂
These are so fun to prepare with the kiddies! awesome recipe
Oh heck yes! Green muffins for the little “monsters” 😉 ! Rawr!
Any thoughts on if I might try to make them vegan? I’m thinking I’d sub flax eggs..
That would work!
I love that you don’t use the “stealth health” method with your kids! So inspiring how you get them in the kitchen with you. I hope to do the same!
Love your little kitchen helpers – adorable! And these sound like they’d be perfect for a busy summer afternoon snack-break!
A great snack for the summer! I love all the spinach 🙂
What a fun new way to get in some greens! Not to mention getting the kids involved too! 🙂
Thanks!
Love for Muffins..Great and healthy snacks
These look delicious but I am assuming that the measurement for the butter is 1/4 cup?
I don’t have any little ones but a husband that needs to eat more greens so this might work!
These muffins are a hit with my whole family. Thank you!
Great idea to add leafy green veggies to smoothies. It’s my son’s favorite part of making smoothies! Also love adding them to pasta sauce, although if they aren’t blended they usually get picked out. I’m going to try adding them to eggs this weekend! #EggcentricTV #WinEggsforaYear
Hi Clara! Guess what?! You’re the winner! Please send me an e-mail at sarah@sarahremmer.com so that we can set you up with eggs for a year!
Would 3 Large eggs work as opposed to 2 XL?
I think so! Worth a try! You could even do 2 large eggs with an extra egg white and I bet it would turn out
What is BP and BS?
Baking powder and baking soda 🙂
How about frozen spinach if that’s all you have? Or too watery??
Hi Wendi, I haven’t tried it with frozen spinach…you may not need the added milk. You could try squeezing the frozen spinach to get most of the liquid out first. Let me know how it went!
Made these for the first time today. They’re pretty good! I did definitely try to fit all the batter in one 12 cup pan. So I baked them for longer (35 mins) but they worked out great. Had some extra batter I had to bake. Wish I would have followed the instructions to get more muffins. The only thing I would suggest is putting a scale measurement for the spinach. It’s pretty hard to measure 5 cups of spinach accurately. I just threw in an entire wrapped bunch from the store and called it a day. My whole fam enjoyed these. I’ll be making them again. Thanks!
Thanks so much for taking the time to comment, Angela! That’s a great tip. I am glad you enjoyed them!
I’ve made these many times and they are great. My kids love them. I followed the recipe exactly but I find I need to add another 3-4 minutes to get them fully cooked. I make these regularly now.
So glad you love them, Dar!