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December 20, 2018

Power Green Muffins

Written by: Christopher Thompson, MS, RDN, LDN

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes: 12 muffins


2 cups rolled oats
2-3 cups baby spinach or mixed greens (add more depending on how green you want them)
2 bananas
2 eggs
1/4 cup canola oil
1/3 cup honey (or maple syrup)
1/4 cup unsweetened almond milk
1/2 tablespoon vanilla extract
1 1/2 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt


  1. Preheat oven to 350 degrees F and line a 12-compartment muffin tin with liners.
  2. Combine all ingredients in blender or food processor and blend until batter has smooth consistency and color.
  3. Pour batter evenly into 12 muffin compartments.
  4. Bake for 15-20 minutes or until a toothpick comes out clean.
  5. Remove from oven and cool for 10 minutes
  6. Enjoy! Store in the fridge for up to 5 days or freeze for up to a month
  7. Reheat in microwave for 15-20 seconds.

Nutritional Information:

Serving Size:  1 muffin

Calories: 150, Fat: 7g, Protein: 3g, Carbohydrates: 21g, Fiber: 2g, Sodium: 13mg (more if salted)

Nutrition Tip:  This is a wonderful daytime snack for anyone in the family and sneaks in extra greens! Try adding a half cup of shredded carrots or dried cranberries for more sweetness. These muffins are great for on-the-run snacks and can last up to a month in the freezer. Just heat in the microwave for 30 seconds and they’re ready to go!

Adapted from:

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