Vegan Oat & Spinach Green Muffins

Vegan Oat & Spinach Green Muffins

I’m writing this post a day late, but that’s ok. I’ve always liked that saying better late then never because it makes you finish whatever it is you set out to do. I mean it’s always smart to not be late, but with that said, Who’s perfect? Not me. I don’t claim to be.

My four year old has been asking for his hulk muffins and I thought t would be a perfect time to make them again since it was St. Patty’s Day. Well, once I started getting the ingredients out I realized I had already used up the chia gel & applesauce that my recipe called for. It’s ok though. I made it work and this is always my favorite part about baking, you can make so many swaps that really make each and every recipe unique from the other.

If you’re interested in using chia gel and applesauce in the recipe in place of the banana and oil check out my Vegan Hulk {Spinach} Muffins.


First, preheat your oven to 375F and prepare you muffin pan with liners and set aside.

 

Preparing the Wet Ingredients:

Start by making the “green mixture”. Combine all the wet ingredients {your choice of plant-based milk, sunflower oil, banana, vanilla extract and fresh spinach} in your high speed blender.

Pulse the mixture for a good 1-2 minutes. You want to be sure the spinach is fully blended into the milk. Once it’s completely smooth, set the “green mixture” aside.

 

Preparing tbe Dry Ingredients: 

In a mixing bowl, add in the all-purpose flour, oat flour, cane sugar, baking powder, baking soda, sea salt and cinnamon.

 

Making the Batter & Baking the Muffins:

Whisk the dry ingredients until everything is thoroughly incorporated. Transfer the “green mixture” into the mixing bowl with the dry ingredients. Fold the wet ingredients into the dry ingredients and continue until all the flour is incorporated with the green mixture.

Next, using a cookie scoop or teaspoon transfer the green muffin batter into each liner about ¾ full in the prepared muffin pan.

I also ended up filling one of my Oogaa baby divided silicone plates {they are oven safe} to bake the extra batter in. It ended up working perfectly!

Next, place the muffin pan and any additional bakeware into the oven. Bake for 20 minutes.

Once the muffins are done remove them from the oven and let cool about 10 minutes on a cooling rack.

Be sure to store in a sealed container up to 4-5 days.

I made these on St. Patty’s Day so I tried to get creative for my little ones!


Print Recipe
Vegan Oat & Spinach Green Muffins
These are similar to my “Hulk” Green muffins but these are made with a Banana and Oil instead of my chia gel and applesauce. Just as good and a nutritious breakfast for you or your child!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Muffins +
Ingredients
For the Wet Ingredients
For the Dry Ingredients
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Muffins +
Ingredients
For the Wet Ingredients
For the Dry Ingredients
Instructions
Preparing the Wet Ingredients:
  1. First, preheat your oven to 375F and prepare you muffin pan with liners and set aside.
  2. Start by making the “green mixture”. Combine all the wet ingredients {your choice of plant-based milk, sunflower oil, banana, vanilla extract and fresh spinach} in your high speed blender.
  3. Pulse the mixture for a good 1-2 minutes. You want to be sure the spinach is fully blended into the milk. Once it’s completely smooth, set the “green mixture” aside.
Preparing the Dry Ingredients:
  1. In a mixing bowl, add in the all-purpose flour, oat flour, cane sugar, baking powder, baking soda, sea salt and cinnamon. Whisk the dry ingredients until everything is thoroughly incorporated.
Making the Batter & Baking the Muffins:
  1. Whisk the dry ingredients until everything is thoroughly incorporated. Transfer the “green mixture” into the mixing bowl with the dry ingredients. Fold the wet ingredients into the dry ingredients and continue until all the flour is incorporated with the green mixture.
  2. Next, using a cookie scoop or teaspoon transfer the green muffin batter into each liner about ¾ full in the prepared muffin pan.
  3. I also ended up filling one of my Oogaa baby divided silicone plates {they are oven safe} to bake the extra batter in. It ended up working perfectly!
  4. Next, place the muffin pan and any additional bakeware into the oven. Bake for 20 minutes.
  5. Once the muffins are done remove them from the oven and let cool about 10 minutes on a cooling rack.
  6. Be sure to store in a sealed container up to 4-5 days.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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