Easy Spinach Blender Muffins with Blueberries
A quick and nutritious muffin recipe combining the goodness of spinach and sweet blueberries, perfect for breakfast or snacks.
Ingredients
For the Muffin Batter
- 2 cups fresh spinach
- 1 cup blueberries (frozen or fresh)
- 2 pieces ripe bananas The riper the bananas, the sweeter your muffins will be!
- 1/3 cup Greek yogurt (or a dairy-free alternative)
- 1/4 cup honey or maple syrup
- 1 cup oats (old-fashioned or quick) Substitute with gluten-free oats for a gluten-free option.
- 1 teaspoon baking powder Check freshness before use.
- 1/2 teaspoon baking soda Check freshness before use.
- 1/2 teaspoon cinnamon
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
- In a blender, combine the spinach, blueberries, bananas, Greek yogurt, and honey/maple syrup. Blend until smooth and well combined.
- In a large bowl, mix together the oats, baking powder, baking soda, cinnamon, and salt. Pour the blended mixture into this bowl.
- Stir everything together just until combined. Be careful not to overmix; a few lumps are perfectly fine!
- Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full.
- Place your muffin tin in the oven and bake for 18-22 minutes or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack for a few minutes before digging in.
Notes
These muffins can be stored in an airtight container for up to 5 days in the refrigerator or can be frozen for up to 3 months. Reheat in the microwave for about 20-30 seconds or in the oven for a fresh-baked taste. Experiment with mix-ins like walnuts or chocolate chips for extra flavor.