Oatmeal Green Smoothie Muffins

Get ready to revolutionize your breakfast game with these secretly nutritious muffins! Packed with wholesome oats and hidden veggies, these muffins are about to become your new morning obsession. Trust me, even the pickiest eaters won’t spot the spinach!

What makes these muffins truly special is their perfect balance of hearty and healthy. The ground oats create an incredibly tender crumb, while banana and maple syrup provide just the right sweetness. Plus, each muffin sneaks in a generous helping of spinach without a hint of “green” taste!

Ingredients

For the Dry Mix:

• 2 cups rolled oats (uncooked)
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 teaspoon cinnamon

For the Wet Mix:

• 2 large eggs
• ¼ cup milk of choice
• ¼ cup avocado oil or melted coconut oil
• 1½ teaspoons apple cider vinegar
• 2 medium very ripe bananas
• ⅓ cup honey or maple syrup
• ½ tablespoon pure vanilla extract
• 2 handfuls baby spinach

Steps

1. Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with liners. Position rack in the center of the oven for even baking.
2. In your blender, combine oats, baking soda, salt, and cinnamon. Blend on high speed for 30-45 seconds until you achieve a fine flour consistency. Look for a powder-like texture with no visible oat pieces.
3. Empty your blender and add ingredients in this exact order: milk, eggs, oil, vinegar, mashed banana, honey/maple syrup, vanilla, and spinach. The liquid base helps prevent spinach from sticking to blades. Blend on high speed for 1-2 minutes until completely smooth with no visible green flecks.
4. Pour the wet mixture into the oat flour. Using a rubber spatula, fold together with gentle strokes just until combined. Stop as soon as no dry streaks remain – overmixing activates the gluten in oats, leading to dense muffins.
5. Divide batter evenly between muffin cups, filling each about ¾ full (about ⅓ cup batter per muffin).
6. Bake for 17-20 minutes until a toothpick comes out clean or internal temperature reaches 200°F (93°C). Muffins should spring back when lightly pressed.
7. Let cool in pan for 10 minutes exactly (this prevents soggy bottoms), then transfer to a wire rack.

Smart Swaps

• Replace bananas with 1 cup unsweetened applesauce
• Make vegan by using 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
• Use gluten-free certified oats for celiac-safe version

Make It Diabetes-Friendly

• Replace honey/maple syrup with ⅓ cup monk fruit sweetener
• Use green-tipped bananas (lower glycemic impact)
• Add 2 tablespoons chia seeds to slow carb absorption
• Portion size: half muffin = 15g net carbs

Pro Tips

• Use room temperature eggs for better rise
• Don’t skip the vinegar – it activates the baking soda
• Muffins freeze beautifully for up to 3 months
• For extra protein, add ¼ cup hemp seeds to batter