Those of you who aren’t new around here know that my kids love muffins. In fact, when my oldest was a toddler, we called him the Muffin Man, because he ate so many of them. So since then, I’m always looking for a good muffin recipe that is healthy, easy to make, and kid approved. And now that he’s in school and taking nut-free snacks, I am making more muffins that are nut free so he can bring them in.
These muffins have protein, fiber and vegetables. Oh, and chocolate! What’s not to like? That’s why we call them POWER muffins!
Here’s what you need:
- 1 cup sweet potato, cooked and mashed
- 1/2 banana (about 1/3 cup mashed)
- 1/3 cup fresh spinach
- 1 can great northern beans, rinsed and drained
- 1/3 cup avocado oil
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon cinnamon
- 1/3 cup oats
- 1/4 cup flaxseed
- 1/2 cup flour (I’ve used white whole wheat and all purpose)
- 1 teaspoon baking soda
- 1/3 cup chocolate chips
Here’s what you do:
- Preheat the oven to 375 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.
- In a food processor, combine sweet potato, banana, beans, eggs, oil and syrup.
- Add cinnamon, oats and flaxseed and mix well.
- Add in flour and baking soda and pulse a few times until combined.
- Divide the batter evenly between 12 muffin cups. Sprinkle chocolate chips on top.
- Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave.
Seeking a non-healthy muffin? Give these a try instead!
Some questions for you:
- What do you do with spinach? We just bought a big tub of it at Costco!
- What’s a healthy-ish recipe you made recently?