This was not the original post I had planned for today, but after making these last week for my girls and receiving such a large response on my Instagram story, I decided to move this post up so you could add them to your weekend prep list! These muffins are nutrient-dense and surprisingly low in fat! They taste great (especially with the optional added chocolate chips) and serve as yet another sneaky avenue to get vegetables in your toddler's diet. These would also work great for a pre-workout snack (with a cup of coffee, of course!). Enjoy!
2 c whole wheat flour
2 tsp baking powder
½ tsp baking soda
1 tsp sea salt
1 bag (6 oz) baby spinach
¾ c real maple syrup
½ c unsweetened almond milk
¼ c unsweetened applesauce
1 ½ tsp vanilla extract
1 ½ c mashed banana (about 2 large bananas)
½ c chocolate chips (optional)
Preheat the oven to 350 degrees.
Line 18 muffins cups with paper liners and grease them with cooking spray (I use olive or coconut oil spray).
In a large bowl, combine: flour, baking powder, baking soda, and salt.
In a blender, combine: spinach, maple syrup, almond milk, egg, applesauce, and vanilla. Blend until completely pureed.
Add the wet ingredients and the smashed banana to the dry ingredients and stir well. Fold in chocolate chips if you choose.
Fill each muffin cup about 3/4 full and bake for 22-24 minutes. (You will know they are done baking when you insert a toothpick in the center of the muffin and it comes out clean.)
Let cool for 10 minutes.
(Makes 18 servings. These numbers are with the optional chocolate chips.)
Per serving: Calories: 114; Fat: 2g, Carbs: 23g, Protein: 2g
If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!
Original recipe adapted from: https://www.doctoroz.com/recipe/kristin-cavallaris-green-banana-muffins.