Oatmeal Green Smoothie Muffins

Ingredients

• 2 eggs
• 1/4 cup coconut oil, melted
• 2 very ripe bananas
• 1/3 cup honey/maple syrup
• 1/2 tablespoon pure vanilla extract
• 2 cups instant oats, uncooked
• 1 teaspoon baking soda
• 1 1/2 teaspoons apple cider vinegar
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 2 -3 1/2 cups baby spinach or mixed greens, loosely packed (depending on how green you want them)
• 1/4 cup unsweetened almond milk (or regular)

Instructions

Preheat oven to 350 and line a 12-hole muffin tin with liners. Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color. Portion out between the 12 lines muffin holes. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool in pan for 10 minutes before transferring the muffins to a cooling rack. 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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