I’m regularly looking for healthy and delicious snacks that my boys will actually eat. With back to school days starting up, I wanted a diverse range of snacks to send my little pre-schooler with, and these “hulk muffins” are just the thing. They’re made with oats, flax seed, coconut oil, bananas and spinach–super healthy in my book, but taste sort of like banana bread (a huge win in my three year old’s book). Did I mention the spinach turns these muffins green, hence giving mom extra cool points by naming them “hulk muffins”?
We make these together and it becomes not only a yummy snack, but also a fun activity to share. One thing I especially love about these muffins–the recipe makes 18, and when they cool, I place them in a freezer safe bag and pop them into the freezer. Whenever I want one for Aiden’s snack, I pull it out of the bag, microwave it for 30 seconds and it’s perfect. Delicious and healthy snack that lasts in your freezer and makes school lunch prep that much easier. You’re welcome, mama. 🙂 Have fun making these with your little and knowing you’ve made some sweet memories and some sweet snacks!
“Hulk Muffins”
Equipment
- Vitamix is helpful
Ingredients
- 2 cups old fashioned oats
- 1/4 cup flaxseed
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 1/2 cup almond milk
- 2 cups packed spinach leaves
- 2 large, ripe bananas
- 1/4 cup coconut oil
- 1 tsp vanilla
- 2 eggs
Instructions
- Preheat the oven to 375 degrees F. Grease a muffin tin with baking spray.
- Put 2 cups of old-fashioned oats and 1/4 cup flax seed in your Vitamix and blend until they become the texture of flour. (Alternatively, you could use oat flour and ground flax seed without needing to blend) Transfer to a mixing bowl.
- Add the rest of the dry ingredients to the oat and flaxseed mixture–baking powder, baking soda, salt, cinnamon and sugar. Set aside.
- Add the almond milk to the blender along with 2 cups of spinach. Blend together until completely smooth.
- Put peeled bananas and coconut oil into the spinach mixture and blend until smooth.
- Add vanilla and eggs into the blender and blend until just combined.
- Pour wet ingredients into to dry mixture and stir to combine.
- Fill each muffin tin around 3/4 of the way full with batter. Bake for 20-23 minutes or until toothpick comes out clean.
- Let cool and store in a freezer bag. When you'd like one, reheat in the microwave for 30 seconds (make sure it's cool enough before serving to little ones). Enjoy!
