Super Green Mini Blender Muffins
Veggie-packed little muffins perfect for snacks or a healthy treat.
Servings: 20 mini muffins
Equipment
- mini muffin tin
- Blender
Ingredients
- 1/2 cup unsweetend applesauce
- 1/2 cup pumpkin puree or canned sweet potato or squash
- 2 large eggs
- 1 1/2 cups baby spinach about 2 big handfuls
- 2 Tbsp oil avocado or vegetable
- 3 Tbsp maple syrup agave or honey
- 1/8 tsp fine salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 1/4 cups rolled oats gluten-free if desired
- 2 Tbsp mini chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Line a mini muffin tin with 20 paper liners.
- Add applesauce, pumpkin, eggs, spinach, oil, and maple syrup to a blender. Blend until smooth.
- Add remaining ingredients besides the chocolate chips. Blend until all ingredients are well combined and oats are finely ground. Scrape down the sides with a spatula to make sure nothing is stuck.
- Scoop or spoon batter into the paper liners, filling each one to the top. Add mini chocolate chips to the top of each muffin, if using.
- Bake until cooked through and a toothpick inserted into the center comes out clean, about 12 minutes. Once cool enough to handle, remove muffins to a cooling rack and cool completely. Store in a container at room temperature for 2 days or in the fridge for 4 to 5 days. Wrap and freeze for up to a month.