SERVINGS: 6 PREP TIME: 10 MINUTES COOKING TIME: 17 MINUTES
INGREDIENTS
2 cup [180 g] Rolled Oats Gluten Free
2 scoop [40 g] Protein Powder – Vanilla
0.25 cup [54.5 g] Coconut Oil (Melted)
2 medium [236 g] Banana (Ripe and mashed)
1 tsp [4.2 g] Vanilla Extract
0.75 cup [183 g] Whole Milk
0.5 tsp [2.3 g] Baking Soda
1 tsp [4.6 g] Baking Powder
5 date [41.5 g] Date
2 cup [60 g] Spinach
2 large [100 g] Egg
0.75 cup, mini chips [129.75 g] Dark Chocolate Chips
DIRECTIONS
1. Preheat oven to 375°F (190°C). Line or grease a
standard muffin tin.
2. Add rolled oats to a blender or food processor. Blend
until a fine flour forms.
3. Add bananas, eggs, milk, melted coconut oil, vanilla,
spinach, dates (pitted), protein powder, baking soda,
and baking powder. Blend until smooth, stopping to
scrape down the sides as needed.
4. Pour batter into a bowl and gently fold in chocolate
chips.
5. Divide batter evenly among muffin cups, filling each
about ¾ full.
6. Bake for 17–19 minutes, or until a toothpick inserted
into the center comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a
wire rack.
NOTES
1. Serving Size: This recipe was originally created to
make 6 servings. If you are viewing a scaled version
(such as 1 or 2 servings), some ingredient amounts may
appear unusual due to automatic calculations, and
certain steps in the directions may need slight
adjustments.
Shamrock Muffins
NUTRITION INFO
Energy : 417 kcal Fat : 20.3 g Carbs : 48.1 g Protein : 16.5 g Fiber : 6.1 g Sugar : 23.6 g
