If I am being completely honest with you guys, I have tried this recipe about 762 times before finally getting it right. The thing about baking is that you have to be very precise and there’s a science behind it all (which, I am still learning by the way.) My point is that I don’t like being precise, I like to add it random superfoods here and there (just like I do with cooking) and unfortunately that’s just not how baking works (hence the 762 tries).
So when I finally got these green superfood muffins right, I did the biggest victory dance of all time.
Sure, I could have just used someone else’s green muffin recipe and called it a day. But I’m extremely picky and very persistent. I didn’t want just a regular green muffin recipe (I have tried many of those too!) I wanted one that was packed with nutrients for my littles.
That’s why I added spinach, flax seed, seed butter and barley grass (just to name a few of the add-ins).
“What the heck even is barley grass and why would you add them to muffins?”, one might ask. Oh don’t you worry guys, I will fill you in. Barley grass contains vitamins A and C, as well as B vitamins and minerals iron, calcium, potassium, magnesium, and phosphorus. It also contains contains 20 amino acids, including 8 of the essential amino acids that body can't produce itself.
Enough already about the arduous recipe developing story behind these little guys.
Just trust me on that they are delicious, your kids will love them and you will feel as victorious as I did for feeding your kids spinach and barely grass for breakfast!
Here’s how I made them.
Makes: 17-18 muffins
Time: 35 minutes
2 cups oats (gluten free)
1/4 cup ground flax seed
1 1/2 tsp baking powder
1/2 tsp cinnamon
2 tsp barley powder (optional)
2 bananas (very ripe)
2 eggs (room temperature)
1/2 tsp vanilla
2-3 handfuls of spinach
1 1/2 tsp apple cider vinegar
1 tbsp coconut oil
1/4 cup agave
1/4 cup sunflower seed butter
1/4 cup almond milk
Set oven for 350 degrees and line a muffin tin with cupcake liners.
In a high speed blender, blend up the oats until they are a nice fine powder. Add in the flax seed, baking soda, cinnamon and barley powder and mix together. Pour the dry ingredients out of the blender into a separate bowl.
Now add the wet ingredients to the blender. The eggs, almond milk, vanilla, agave, sunflower butter, coconut oil, apple cider vinegar and spinach. Blend until smooth.
Add back in all the dry ingredients. Blend until smooth.
Let the mixture set for about 10 minutes (if you can) before pouring them into the muffin tins. This helps the apple cider vinegar and baking powder to mix and react together so that the muffins will rise more nicely.
Pour each muffin tin about 3/4 full and bake for 25 minutes (or until they begin to slightly brown around the edges).