Mary Ellen Phipps

Mary Ellen Phipps, the founder of Milk & Honey Nutrition, is a diabetes dietitian (Registered Dietitian Nutritionist) renowned for combining her knowledge of diabetes and culinary expertise into easy-to-follow recipes and articles!

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Green Oatmeal Chocolate Chip Muffins

Name: Green Oatmeal Chocolate Chip Muffins
Ingredients: 2 1/4 cups quick oats (use gluten free if needed or 2 cups oat flour); 1/2 Tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/3 cup maple syrup; 8 oz. milk of choice; 1 large banana; 5 oz. raw baby spinach; 1 egg; 1 tsp vanilla extract; 1 cup chocolate chips

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Ready or not, March is here and spring is just around the corner! These Green Oatmeal Chocolate Chip Muffins are a great way to get some extra veggies into your kids snacks and breakfast… and they taste incredible too!

Green Oatmeal Chocolate Chip Muffins

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4.27 from 15 votes

Course: Breakfast, Dessert

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Servings: muffins

Carbohydrates: 19g

Ingredients

2 1/4 cups quick oats use gluten free if needed or 2 cups oat flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup maple syrup
8 oz. milk of choice
1 large banana
5 oz. raw baby spinach
1 egg
1 tsp vanilla extract
1 cup chocolate chips

Instructions

Pre-heat your oven to 350 degrees. Using a food processor or grinder, grind the quick oats into oat flour.
In a large mixing bowl combine the ground oats, baking powder, baking soda, and salt. Stir to combine.
Add the remaining ingredients (except chocolate chips) to a high powered blender, and blend until a smooth green liquid forms. Add the liquid to the mixing bowl with the oat mixture and stir using a rubber spatula, just until combined. Add the chocolate chips in and stir again.
Pour the batter into silicone lined muffin tins* and bake for 20-22 minutes.
Remove the pans from the oven and let them cool for 5 minutes. Remove the silicone liners from the muffin tin and let them cool on a wire rack for 10ish minutes. Carefully, remove each muffin from the silicone liners by giving them a gentle squeeze and/or peeling the liners back away from the muffins. Let the muffins finish cooling completely on the wire rack. Enjoy!

Notes

*Baking with oats can be tricky, and I only recommend using a silicone pan or silicone liners. You can find a number of options on Amazon, like these (affiliate link). If you only grease a standard muffin tin or use paper liners, you run the risk of the muffins sticking to the paper or pan.

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.