Toddler Friendly Spinach Banana Mini-Muffins
These super tasty mini muffins make an ideal breakfast during busy weekday mornings. Plus, packed with veggies and made with no nuts, gluten, dairy, or eggs (no refined sugar to be found here either), they're an ideal playground-safe snack to pack on the go!
by Michelle Piccolo | @feedingourtoddlers
2 chia eggs (2 tablespoons chia seeds mixed with 8 tablespoons of water) or you can use 2 regular eggs
2 cups whole rolled oats
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup oat milk (or almond or whole milk)
2 cups packed spinach leaves
2 very ripe large bananas
1/4 cup Sizzle
1/4 cup coconut sugar or pure maple syrup (you can leave out if making for babies)
1 tsp vanilla dark chocolate chips (optional)
Active Time: 15 minutes
Full Time: 40 minutes
Preheat oven to 375 F and lightly coat a mini muffin tin with Sizzle.
In a small bowl, mix the chia with water. Stir until combined and set aside to thicken.
Blend up oats in a Vitamix or blender until it resembles coarse flour (about 2-3 minutes). Transfer to a large bowl.
In the bowl of oats, add the salt, baking powder and cinnamon. Whisk to combine. Set aside.
In the Vitamix or blender, add the milk, spinach, bananas, chia eggs, Sizzle, maple syrup and vanilla. Blend until smooth.
Pour the wet ingredients into the dry ingredients and combine with a rubber spatula, really making sure the oat mixture is totally incorporated (scrape the bottom of the bowl, too).
Fill each slot in your muffin tin up almost all of the way (now is where you can place a few chocolate chips on top if using) and bake for about 15 minutes until muffins are set and toothpick comes out clean with just a few crumbs.
Let cool in tin for about 5-10 minutes then transfer muffins to a wire rack to cool completely.
Store in an airtight container for 2-3 days. I recommend freezing extras and let come to room temp before eating!