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.
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Dar says
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.
Sarah Remmer, RD says
So glad you love them, Dar!
Angela W says
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!
Sarah Remmer says
Thanks so much for taking the time to comment, Angela! That’s a great tip. I am glad you enjoyed them!
Wendi says
How about frozen spinach if that’s all you have? Or too watery??
Sarah Remmer says
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!
Anna says
What is BP and BS?
Sarah Remmer says
Baking powder and baking soda 🙂
Kristin says
Would 3 Large eggs work as opposed to 2 XL?
Sarah Remmer says
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
Clara says
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
Sarah Jane Remmer says
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!
Sara says
These muffins are a hit with my whole family. Thank you!
Sharon says
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!
Nithiya Shree says
Love for Muffins..Great and healthy snacks
Emily @Sinful Nutrition says
What a fun new way to get in some greens! Not to mention getting the kids involved too! 🙂
Sarah Remmer says
Thanks!
Jodi @ Create Kids Club says
A great snack for the summer! I love all the spinach 🙂
Kara Lydon says
Love your little kitchen helpers – adorable! And these sound like they’d be perfect for a busy summer afternoon snack-break!
Stacey Mattinson says
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!
Melissa says
Any thoughts on if I might try to make them vegan? I’m thinking I’d sub flax eggs..
Sarah Remmer says
That would work!
Jodi Robinson RD, CDE, PTS, RYT says
Oh heck yes! Green muffins for the little “monsters” 😉 ! Rawr!
Abbey Sharp says
These are so fun to prepare with the kiddies! awesome recipe
Whitney E, R.D. says
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 🙂