Ingredients

Scale

2 very large handfuls fresh spinach (approximately 2 cups)
1/4 cup olive oil
3/4 cup whole milk
1 large egg
1/3 cup maple syrup
1 cup whole wheat flour
1 cup old fashioned oats
2 very ripe bananas
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 tablespoons hemp seeds
2 tablespoons ground flaxseeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat oven to 350 degrees. Line muffin tins (you’ll need two!) with 18 muffin liners and set aside.
Combine all ingredients in a high-powered blender until batter is thick but relatively smooth. You don’t want to completely pulverize it, but no large chunks should remain.
Pour batter into muffin cups and bake for approximately 16-20 minutes, or until tops of muffins are firm on top.
Allow muffins to cool before digging in.

Notes

Important note: You may wish to spray your muffin liners with non-stick cooking spray. I’ve found that baked goods that don’t use quite as much oil and incorporate spinach into the recipe can occasionally stick and this helps a lot!

If you wash your spinach before including it in this recipe, make sure it is completely dry before adding it to the blender. Most packaged spinach comes pre-washed so I don’t worry about washing!

I’ve swapped the whole wheat flour for einkorn whole wheat flour successfully but do use a BIT more flour when I use einkorn. I haven’t measured but think of it as 1 heaping cup versus one level cup if you’re going to use einkorn flour.

For any fans of chia seeds, I’ve added 2 tablespoons of chia seeds to this recipe as well before blending. We loved them!

Recipe adapted from Seeded Table‘s Green Muffins.