Do whatever it takes not to misconstrue me. I have a super soft spot for green smoothies. Bringing them into my family's step by step lives around 5 years earlier really changed how we live and eat. Despite what happened or didn't happen. Notwithstanding what we ate or don't eat, my family's day has started with a solid bit of results of the dirt.
My daughter has encountered adolescence with green smoothies since the time she had the ability to eat solids and I have aced the forte of smoothie making multiple times. Believe it or not, we without question do love our smoothies.
Doubtlessly, after the look down with my smoothie holder… . the opportunity had arrived to shake up the morning feast routine in our home a piece. I made omelets and veggie scrambles for quite a while. Warmed pieces from dinner for breakfast. Additionally, even made the rare breakfast plate of blended greens. Regardless, on the mornings that I was in a flood or I just didn't want being innovative, I started to miss the solace of my morning smoothies.
- 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 rolled oats, uncooked (for gluten free option, make sure oats are gluten free)
- 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
- 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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