Spinach Banana Muffins

Northeast Ohio Parent blogger Melissa Koski Carney of "I Crashed the Web" shares a recipe that’s easy to make, healthy and festive for the shamrock season. “When my oldest son was about a year old, we were told he was anemic, and we needed to try to incorporate more iron into his diet. This was one of the recipes that we perfected at that time — with spinach and oats, they’re another source of iron. They’re easy to make and require just a blender, which makes for easy cleanup. These have stayed on our recipe rotation and now all my kids love them. Plus, the spinach gives them a green hue — perfect for St. Patrick’s Day.”

HERE’S WHAT YOU NEED:

2 medium bananas

2 cups fresh baby spinach

½ cup milk (I’ve used almond milk and cow milk)

1/3 cup avocado oil

½ cup honey

2 eggs

1 tsp vanilla

1 cup oats

2 tbsp flaxseed

1 tsp cinnamon

1 tsp baking soda

1 cup white whole wheat flour

1/4 - 1/3 cup chocolate chips or chunks (optional) for

HERE’S WHAT YOU DO:

1. Preheat the oven to 375 degrees F and prepare a muffin tin. I like to use silicone muffin liners and spray them with nonstick cooking spray.

2. Place bananas, spinach, milk, oil, honey, eggs, vanilla, oats, flaxseed and cinnamon in the blender and blend well on high. I put my blender on smoothie mode and blend it until the spinach is completely mixed in and there are no green flecks.

by Shana O’Malley-Smith

3. Add flour, salt and baking soda into the blender and mix for a few seconds – be careful not to overmix.

4. Batter will be thin enough that you can pour it into the prepared muffin tin. Spread evenly, filling each of the 12 cups the same.

5. Sprinkle chocolate chips on top.

6. Bake for 18-20 minutes or until a toothpick inserted into the muffin comes out clean.

7. Cool, and serve when cooled. I keep these in the fridge for up to 5 days. They also store well in the freezer – just take one out and put it in the fridge overnight. Or, pop in the microwave for 15-20 seconds.