As a busy mama, I am always looking for ways to get as many nutrient dense foods as possible into my little ones and myself. My kiddos love green smoothies so we turned them into muffins. Because can you ever have too many muffins?! 

These ones are perfect as a power packed snack or meal on the go. Chocked full of protein, healthy fats and greens they help stabilize blood sugars, and are the perfect fuel pre or post workout or just running around town.

They’re vegan, gluten free (as long as you use GF oats), dairy free, and Totally delicious so you can keep everyone happy. Most importantly, no eggs means you get to “sample” the batter. 

This recipe makes a huge batch but they freeze beautifully. You could easily half the recipe but I promise you won’t be mad there are extras! We almost always have a batch in the freezer so we never have to compromise a healthy breakfast when we are running out the door in the mornings.

Hope you love them as much as we do! 

INGREDIENTS

• 3 cups Almond Flour

• 3 cups Oat Flour ( or rolled oats ground into flour) 

• 1 cup Buckwheat Flour

• 1 cup Coconut Sugar

• 1/4 cup Vanilla Protein Powder (your favorite)

• 2.5 tsp Baking Powder

• 1.5 tsp Baking Soda

• 2 tsp Cinnamon

• 3/4 tsp Ground Nutmeg

• 1 tsp Sea Salt

• 4 large Bananas

• 1 cup Coconut Oil 

• 1 T Apple Cider Vinegar

• 1 cup Almond Milk

• 1/2 T Vanilla Extract 

• 2 Large handfuls spinach or supergreens 

DIRECTIONS

Preheat the oven to 375. Line two standard muffin tins and a mini muffin tin with paper cups or coconut oil. 

In a high speed blender grind the oats and buckwheat groats or superseed blend into a flour. Pour into a large bowl and add the remaining dry ingredients. Mix until combined. 

Add the bananas, greens, coconut oil, almond milk, vanilla, and vinegar to the blender and process until mixture is the consistency of a thick green smoothie. Fold the liquid mixture into the dry ingredients until just combined. Batter will be thick, you can use additional almond milk to thin if needed. 

Use a 1/4 cup measuring cup to divide the batter into prepared muffin tins. Bake for 25-28 min at 375 degrees or until knife comes out clean in the center. For mini muffins 20-22 minutes. Enjoy! 

Make 2 dozen regular and 1 dozen mini muffins. If you don’t have a mini muffin pan you can always make more regular sized muffins too, expect about 8 depending on how much batter has gone missing.