These oatmeal chocolate chip muffins are packed with nutrient dense foods, easy to make, and kid-approved!
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!
Celebrate springtime with my green muffins!
Ready in under 30 minutes, my green muffins are sure to be a hit with the whole family! These muffins are the perfect addition to any St. Patrick Day celebration or kicking off the start of spring!
Healthy muffins for kids
These muffins are loaded with nutrition benefits. Spinach, oatmeal, milk, and bananas are all excellent additions to delicious muffins and kid approved!
Healthy oatmeal chocolate chip muffins
Oatmeal is a diabetes-friendly food, packed with protein, fat, and fiber! Oats are known to help stabilize blood sugar, improve insulin sensitivity, keep you full, and reduce total cholesterol.
Nutrition benefits of spinach muffins
Spinach has proven nutrition benefits such as improving blood pressure, eye health, and oxidative stress. The antioxidants in spinach help fight against oxidative stress which causes an increased risk of diabetes, cancer, and accelerates the aging process.
The carotenoids in spinach help protect our eyes from sun damage and eye conditions like macular degeneration and cataracts. Spinach can also improve heart health and may help lower blood pressure!
Easy spinach muffins
I love how easy spinach can be added to your daily routine. Spinach can easily be added to muffin recipes, plus you’ll get extra nutrition benefits for breakfast or a snack!
Spinach banana muffins are the perfect combination
Bananas and spinach are a perfect match! The sweetness of bananas masks the neutral (and sometimes bitter) taste of spinach, you won’t be able to taste it, I promise!
I recommend using a ripe, spotty banana for this recipe. The riper the banana, the sweeter your muffins will taste!
How to make chocolate chip oatmeal muffins
First, gather all the necessary ingredients and equipment. You will need a food processor (or grinder), blender, large mixing bowl, muffin pan, rubber spatula, and wire rack.
Make sure to pre-heat your oven to 350 degrees. Next, using a food processor or grinder, grind the quick oats into oat flour. Feel free to purchase oat flour from the baking aisle for convenience!
Now, grab a large mixing bowl and 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. Next, 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 20ish 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.
Next, 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!
Some other great muffin recipes
If you love my oatmeal chocolate chip muffins, I know you will enjoy these too!
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
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
Nutrition
Check out these other great breakfast recipes
Veggie and Egg Caprese Breakfast Sandwiches
Caramelized Onion, Apple, and Sweet Potato Overnight Breakfast Bake
Double Chocolate Fudge Breakfast Cookies
Watercolor Toast with no artificial dyes
Peaches & Cream Parfaits with Maple Bacon Crumbles
Grain Free Blueberry Lemon Breakfast Cookie Skillet
Sweet Potato Blueberry Sausage Frittata
Easy no added sugar raspberry smoothie
Healthier Scotcheroo Energy Balls
4 Responses
Hi!
These are absolutely delicious! I just made them for the first time. I was just wondering, how do I properly store them? How long do they last? And can they be frozen?
Thank you!
So glad you enjoyed them! They should last for up to 3 days on the counter, a week in your fridge and can be frozen for up to 6 months!
I’d like to know if I can use regular white flour, and can I make this in a 9×5 loaf pan?
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Thank you, Arlene
Hi there! Most likely not, though I’ve never tried it. Swapping different types of flour can be tricky.