Blender Spinach Protein Muffins
These Blender Spinach Protein Muffins are a great way to get cautious eaters more comfy with "green foods" in a shape they're used to—muffins!
Equipment
Ingredients
- 1 cup rolled oats
- ½ cup cottage cheese
- 1 cup fresh spinach lightly packed, 1 handful
- 2 eggs
- 1 small ripe banana
- 2 tablespoon maple syrup or honey optional, can add 2 more tablespoon for sweeter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon olive or avocado oil
- Pinch of salt
- 2 tablespoon Tiny Sprouts Organic Booster can be the chia, hemp, or brain booster
Instructions
- Preheat oven to 350°F (175°C) and grease or line a muffin tin.
- In a high-speed blender, combine banana, cottage cheese, eggs, oil, maple syrup, vanilla, and spinach. Blend until smooth.
- Add oats, baking powder, baking soda, salt, and Tiny Sprouts booster. Blend again just until combined (do not over-blend).
- Pour batter into muffin cups, filling about ¾ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let muffins cool completely before removing from tin.
Notes
Notes:
- if subbing yogurt for the cottage cheese then add ½-1 cup extra of rolled oats
- can add an extra teaspoon of vanilla extract for more flavor
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