2cupswhite whole wheat flour (245g) or rolled oats (200g)
1teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
a pinch of salt
Wet ingredients
¾cupwhole milk plain Greek yogurt (170g)
⅓cupmilk of choice
2mediumvery ripe bananas (240g weighed weighed without peel)
2eggs
2cupsloosely packed baby spinach
1teaspoonvanilla extract
Optional (for added nutrition and texture): ½ cup raw grated sweet potatoes or carrots, see note and/or ⅓ cup finely chopped walnuts
Optional for additional sweetness: (3-4 tablespoons maple syrup, honey, or date syrup)
Instructions
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, stir together the dry ingredients. If using rolled oats, blend in the food processor until it becomes a fine flour.
Add all the wet ingredients into a blender and blend until smooth.
Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be. At this point you can stir in the optional sweet potatoes/carrots and/or nuts.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
Bake for 20-25 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool for at least 5 minutes before transferring to a cooling rack to cool completely.
Video
Notes
Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
Take eggs, milk, and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
Be sure to squeeze out as much liquid from the sweet potato/carrots as possible, if using.
These muffins are not very sweet. So if you desire a pretty sweet muffin, add the optional honey, maple syrup, or date syrup. Chocolate chips are a tasty addition, too, for older kids.
Store in an airtight container and keep in the refrigerator for 3-4 days. Enjoy cold, at room temperature, or microwave briefly. Can also freeze for up to 3 months.