Spinach Sweet Potato Blender Muffins

• porzioni: Servings: 12 author: min
• tempo di preparazione: 5 minutes
• tempo totale: 25 minutes

Ingredienti

1 ripe medium banana

6 ounces (or 3/4 cup) plain Greek yogurt

1/2 cup unsweetened applesauce

2 large handfuls of spinach

1 cup rolled oats

1 large egg

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/3 cup finely chopped walnuts (finely ground for babies)

1/2 cup raw grated sweet potatoes or carrots

Istruzioni

Preheat oven to 350 degrees Farenheit.

Add oats into the food processor/blender and pulse until flour-like consistency.

Place the rest of the ingredients (minus the walnuts and sweet potatoes) into the blender and blend until smooth.

Stir in walnuts and sweet totatoes. Pour batter evenly into a muffin pan, about 3/4 full.

Bake for 20 minutes, until inserted toothpick comes out clean.

Cool completely (wait at least 10 minutes) before taking them out of the pan. This is very important! Otherwise, they WILL stick

Once cooled, store in the refrigerator. If your muffins are on the wetter side (most likely due to the extra moisture from the vegetables. Remember, be sure to squeeze out as much liquid out), they will firm up a bit more in the fridge.

Note

Be sure to squeeze out as much water out of the vegetables as possible! Otherwise, the muffins will be very wet.