As a mother of 3, I am always on the lookout for quick easy, and healthy recipes like this. My picky eaters call these The Monster muffins.
The perfect yummy, healthy grab-and-go type of breakfast muffins loaded with healthy ingredients like Spinach, Oatmeal, Flaxseed and free from refined sugars. These cant get easier to whip up with the use of a blender. You can introduce these muffins to your kids using their favorite characters like Popeye, Hulk, etc. It is satisfying to see them enjoy healthy snacks like these instead of the store-bought packaged junk available these days. These muffins are perfect for toddlers and adults alike.
Ingredients
Rolled oats/quick oats - 2 cups
Baking powder - 1.5 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Baby Spinach/Palak - 2 cups, packed
Eggs - 2 large, room temperature
Bananas - 2 large and ripe, approx 350 gms, chopped
Ground flax seed - 1/4 cup
Honey - 1/4 cup or to taste
Yogurt/hung curd - 1/4 cup
Vanilla essence - 1 tsp
Mix-ins like chocolate chips ,fresh blueberries or nuts - 1/2 cup
Method
- Grind rolled oats, baking powder, baking soda, salt and transfer it into a mixing bowl.
- Blend the spinach, eggs, bananas, yogurt, ground flaxseed, honey, vanilla essence to a smooth puree.
- Combine the spinach mixture with the ground oats.
- You can add in 1/2 cup of mix-ins like chocolate chips, fresh blueberries, etc or leave plain as is. I'm just going to top the muffins with some chocolate chips.
- Divide the batter into a 12 cup muffin tray lined with silicone liners or oil and flour the muffin mold.
- Bake in a 375F preheated oven for 20-22 mins until a skewer inserted comes out clean or with a few crumbs.
- Cool in the pan for 5-10 mins, then remove from the pan and cool completely.
- Super Healthy and Yummy spinach muffins aka "monster muffins" like our kids call it, is ready to enjoy for breakfast or as a snack.
Notes
*To bake on stovetop in a Kadai or Pressure cooker*
Take a big pot, put a wire rack or inverted steel bowl, then cover with a lid and pre-heat for 5-10 mins on medium flame. Place the individual muffin mold with batter on a small tray or pan, cover the Kadai and bake on low flame for 20-25 mins until done. (if using a pressure cooker, do not use the rubber gasket and weight.)
- You can use regular sugar, coconut sugar instead of honey. When using sugar use 1/4 cup more of yogurt to balance the liquid ingredients.
- Adjust the sweetness to your liking.
- If using paper liners for the muffins make sure to oil it well or spray with a nonstick spray since the batter does not contain any oil.
- These muffins are perfect for meal prep and can be frozen for up to 2 months. To use, defrost in the refrigerator overnight.
- I like to add blueberries instead of chocolate chips in these muffins and top them with chopped pecans.
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