Do you ever have trouble convincing your kiddies to eat their vegetables? Do they turn their noses up at vegetables? These muffins are your new best friend at helping to smuggle in greens into your kids diet!
Spinach was a superfood before superfoods were cool, providing too many health benefits to list. Most people have heard that spinach is good for the eyes, and muscles, but did you know it’s also good for your immune system? Spinach is an excellent source of Vitamin K which acts as a cofactor for some proteins used in immune response, including Natural killer cells – the ones that help fight viruses.
Whole grain oats contain a soluble fibre called beta-glucan. This slowly digesting fibre also make you feel fuller, longer by delaying stomach emptying. Beta-glucan fibre only partially dissolves in the gut making a thick, gel like solution that is a friend to your good gut bacteria – and we all need as much immune support as we can find these days! For the adults in the house, oats can reduce LDL (bad cholesterol), reduce blood sugar, and may also improve insulin sensitivity.
Naturally sweetened with both dates and bananas, these muffins provide a solid dose of the essential mineral potassium. In one Canadian study potassium intakes were far below the “adequate Intake” level for all age groups. The European Respiratory Journal found that bananas could decrease wheezing and improve lung function in children with asthma, possibly due to their antioxidant and potassium content. What a simple way to support our respiratory system!
We understand busy families need something quick to prepare. If you’re feeling really keen add some eyes and a smile with a few stevia-sweetened chocolate chips before serving. You can now watch your kids eat their veggies while munching on this delicious Shrek muffin.
Green Shrek Muffins
- 1 tsp Coconut Oil
- 2½ cups Baby Spinach
- 2 Banana ripe
- ½ tbsp Vanilla Protein Powder
- 2 tbsps Pitted Dates
- ¾ cup Organic Coconut Milk
- 2 Eggs
- 2 cups Oats rolled
- 2 tbsp Baking Powder
- Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
- In your blender, combine the baby spinach, bananas, protein powder, dates, and milk. Blend until smooth, then add the eggs, oats, and baking powder. Blend again until a batter is formed.
- Scoop the muffin batter into the cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool and enjoy!
This recipe was developed and tested with a plant-based protein powder. If using a different type of protein powder, results may vary. Leftovers
Store in an airtight container in the fridge for 4 days, or freeze for two months or more. Add-Ins
After blending, stir in chocolate chips, fresh berries, walnuts, or anything else you like to add to banana muffins! Amount per serving: Calories – 131 Carbs - 16g Fiber - 2g Sugars - 4g Protein - 7g Fat - 5g