Green Muffins Recipe: Discover an Easy Recipe

Ingredients:

210ml whole milk
120g whole wheat flour
90g rolled oats
60g fresh baby leaves spinach
30g natural plain yoghurt
2 large eggs
2 medium ripe bananas
2 Tbsp almonds
2 Tbsp sunflower seeds
1 tsp sesame seeds 
1 tsp flax seeds 
1 tsp baking soda
1 tsp cinnamon powder 
1 tsp vanilla extract

Instructions:

• Preheat oven to 180C and lightly oil a 12 holes muffin tin.
• In a blender, blitz the oats to make a fine flour.
• Put the oat flour in a bowl with the whole wheat flour and baking soda and mix well.
• Put the nuts and seeds in the blender and pulse to grind. Put it in a small bowl and set aside.
• Add the spinach, milk, yoghurt, eggs, bananas, cinnamon and vanilla to the blender and blend until smooth. Pour into a large mixing bowl.
• Slowly add the flour mixture to the wet ingredients, stirring to combine without overmixing.
• Scoop some of the batter in each hole, only filling ¾.
• Sprinkle the ground nuts and seeds on top of the muffins. 
• Bake in the oven for 20-25 mins or until a skewer in the centre comes out clean.
• Let the muffins cool completely before removing from the tin.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• Serve and enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)