Oatmeal Green Smoothie Muffins

We are always on the lookout for a quick healthy snack to fuel and nourish our bodies. Well, look no further! Our veggie-loving friend Taesha Butler, also known as @thenaturalnurturer, has done it again! These colorful and delicious muffins are perfect for breakfast on the go, a pre- or post-workout snack, or just a creative way to get your kids to eat more greens. Whatever your purpose, they will soon be a family favorite.

Be sure to check out Taesha’s website for other fun, easy, healthy and most importantly, delicious recipes!

Ingredients

• 2 eggs

• 1/4 cup avocado oil or melted coconut oil

• 1/4 cup milk of choice

• 2 bananas, very ripe (about 1 cup mashed). Or substitute with applesauce

• 1/3 cup honey or maple syrup

• 1/2 tbsp pure vanilla extract

• 1 1/2 tsp apple cider vinegar

• 2 handfuls baby spinach or power greens of choice (baby kale, chard, etc.). Just don't go crazy, too much spinach adds too much moisture to the recipe and muffins will turn out wet.

• 2 cups rolled oats, uncooked

• 1 tsp baking soda

• 1/4 tsp sea salt

• 1 tsp cinnamon

Instructions

Preheat oven to 350° F.

Line a 12-hole muffin tin with muffin liners.

Combine all ingredients in your food processor or high-speed blender, starting with the wet ingredients.

Blend until the batter has a smooth consistency and even color.

Portion out between the 12 muffin tin liners.

Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Enjoy warm or allow to cool completely* before storing in the fridge for up to 5 days or in a freezer for up to a month. *I personally like to let them cool completely before eating them.