Cottage Cheese Spinach Banana Blender Muffins
Enjoy a colorful morning treat the whole family will love. These delicious muffins are perfect for quick breakfasts on busy days.
Ingredients
- 2 cups Old Fashioned Rolled Oats
- 2 cups Baby Spinach, Packed
- 1 cup Full Fat Cottage Cheese
- 2 Medium Ripe Bananas
- 2 Large Eggs
- 1/3 cup Maple Syrup
- 3 tbsp Coconut Oil, Melted
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Mini Chocolate Chips, Divided
Equipment
- blender
- muffin tin
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners, then lightly spray the liners with cooking spray.
- Blend the oats in a blender until they become a fine flour, 30-45 seconds.
- Add the spinach, cottage cheese, bananas, eggs, maple syrup, coconut oil and vanilla. Blend for about 1 minute, until completely smooth and bright green with no visible spinach flecks.
- Add the cinnamon, baking powder, baking soda and salt, then pulse 5-6 times just to combine.
- Pour the batter into a bowl and stir in most of the mini chocolate chips. Let it rest for 10 minutes so the oats absorb the liquid and the batter thickens.
- Divide the batter among the cups and top with the remaining chocolate chips.
- Bake for 18-22 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. Avoid overbaking to keep the color vibrant green.
- Cool in the pan for 10 minutes, then move to a wire rack. Store in the refrigerator for up to 5 days or freeze for easy grab-and-go breakfasts.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 25gProtein: 6gFat: 8g