Oatmeal Green Smoothie Muffins

We are a smoothie-lovin’ family. And I am a smoothie lovin’ girl. But, to be honest with you, if I have to drink another green smoothie in the near future…..I might cry.

Oatmeal Green Smoothie Muffins

Don’t get me wrong. I have a mega soft spot for green smoothies. Introducing them into my family’s daily lives about 5 years ago seriously changed how we live and eat.  No matter what happened or didn’t happen. No matter what we ate or don’t eat, my family’s day has started out with a solid dose of fruits and veggies.  My daughter has grown up on green smoothies since the time she was able to eat solids and I have mastered the art of smoothie making ten-fold. Yep, we sure do love our smoothies.

However, as amazing as smoothies are…they can get old. Real old. Just like any other food you eat day in and day out. Variety is the spice of life, and smoothies are no exception to this rule.

I didn’t really think about this fact until one day, I found myself glaring at my morning smoothie.

“You again,” were the words running through my head as I forced myself to gulp down the sweet green blend.

Oatmeal Green Smoothie Muffins

Force…never something that should be part of eating.  Healthy or not, you should never force yourself to consume something. Eating is the act of nourishing and fueling your body, but there are so many emotions tied into the act as well. When you force yourself to consume something that brings you no joy, you leave the meal hungry….not unsatiated…but still hungry and looking for more. In my personal experience, the days that you force yourself to eat something that bring you no joy are also the days you tend to go grazing on things that are less than nourishing…..

Clearly, after the stare down with my smoothie jar…. it was time to shake up the breakfast routine in our house a bit. I made omelets and veggie scrambles for a while. Reheated leftovers from dinner for breakfast. And even made the occasional breakfast salad. But on the mornings that I was in a rush or I just didn’t feel like being creative, I started to miss the convenience of my morning smoothies.

Oatmeal Green Smoothie Muffins

It was one day when I was making a batch of my Flourless Peanut Butter Muffins  in my blender that the idea of a green smoothie muffin dawned on me. I made muffins all the time during my meal prep or quickly the night before an exceptionally busy day…. why not throw greens into the mix? I really feel like having veggies in every meal is an important part of healthy living and green smoothie muffins would fill the easy healthy void my temporary smoothie break left in the morning.

So, that day…Oatmeal Green Smoothie Muffins were born. Loaded with nutrient-dense greens, naturally sweetened with bananas and a little honey/maple syrup, and packing an extra punch of fiber-rich rolled oats for good measure…a new breakfast favorite was born. In true mommy blogger form, I tested this recipe out on my daughter (and her friend that was over for a play date (don’t let me baby sit your kids unless you are willing to let me feed their weird healthy things in the name of recipe development) before I even considered bringing this recipe to the rest of you. And it passed….with flying colors. In fact, when I caught the kids stealing more green smoothie muffins off of the cooling rack, I knew I had just made a recipe that would make a lot of families’ life healthier and tastier!

Makes 12 muffins

Ingredients:

  • 2 eggs
  • ¼ cup coconut oil, melted
  • 2 very ripe bananas
  • 1/3 cup honey/maple syrup
  • ½ tablespoon pure vanilla extract
  • 2 cups rolled oats, uncooked (for gluten free option, make sure oats are gluten free)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 3 ½ cup baby spinach or mixed greens, loosely packed
  • 1/4 cup unsweetened almond milk

Directions:

1.     Preheat oven to 350 and line a 12-hole muffin tin with liners.

2.     Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.

3.     Portion out between the 12 lines muffin holes.

4.     Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

5.     Cool in pan for 10 minutes before transferring the muffins to a cooling rack.

6.     Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.

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