I am filing this one under the "mom win" category! A sweet friend and rock star mom sent me this recipe when we were chatting about our children's distaste for veggies. I can NOT get Drake on board with vegetables. I have tried steaming them, roasting them, sauteing them... nothing has worked. I know he is still little and his tastes will change, but until that happens I am not above sneaking them in. He loves muffins (blueberry to be exact), so I thought I'd give this a shot and it worked! He ate the entire thing without any fuss. Mealtime isn't always pleasant around here (he also hates meat), so this was definitely a welcome change.
The recipe has a good many ingredients in it, but you mix it all in a blender, so there is very little mess. I did realize while I was making these that my blender is terrible, so I will take any and all recommendations in the comments! This recipe originally appeared on The Natural Nurturer and she posted some great tips, including if you don't have a high-speed blender (like me) blend your oats alone first. This will drastically improve the texture of your muffins and make the blending process easier. She also included some adaptations (paleo, egg-free, etc.), so go check out her post for more info.
Once I blended up the oats I just dumped all the other ingredients in and mixed until everything was smooth. I did have to stop and give it a good stir a couple of times because again my blender is not that great, but it did eventually come together. I didn't have coconut oil, so I just used vegetable oil. Also, my bananas were frozen (I usually make smoothies with them), so I just took them out of the freezer and let them thaw before I mixed everything up. Okay on to the good stuff...
Oatmeal Green Smoothie Muffins
Prep Time - 3 Min
Cook Time - 20 Min
Ingredients:
2 eggs
1/4 cup coconut oil, melted
2 bananas, very ripe
1/3 cup honey or maple syrup
1/2 tbsp. vanilla extract
2 cups rolled oats, uncooked
1 tsp. baking soda
1/4 tsp. sea salt
1 tsp. cinnamon
1 1/2 tsp. apple cider vinegar
1-2 handfuls of baby spinach (depends on how green you want them. Too much spinach will make the muffins too wet, so don't get crazy)
1/4 cup milk of your choice (I used unsweetened almond milk)
Instructions:
Preheat over to 350 degrees
Line a 12-hole muffin tin with liners
Combine all ingredients in your blender, or food processor
Blend until batter is smooth
Evenly distribute batter into the 12 muffin tin liners
Bake for 17-20 minutes
Cool on cooling rack before storing in the fridge for up to five days or in the freezer for up to one month
Whether you are trying to hide veggies from your toddler, or just looking for a quick and delicious breakfast these easy and tasty muffins are the perfect solution. What are your favorite ways to sneak in veggies for your kiddos?
HT
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