I never intended to blog this recipe. It’s just a quick, healthy muffin I make in my blender for myself and my kiddo for a tasty, healthy snack on the go. One day I posted a photo of it on social media and got so many requests for the recipe that I realized maybe it’s exactly the type of no-frills, not-so-beautiful recipe everyone should have tucked away for a delicious, healthy convenience food!

These green muffins are heavy on the good stuff: almond butter, oats, blueberries, and spinach. No flours so they’re gluten-free to boot! Great way to sneak veggies into picky kiddos too!

Copyright Crystal Cartier all rights reserved 2016

*makes about 9 muffins

  • 1 medium ripe banana
  • 1 egg
  • 1/2 cup creamy almond butter
  • 1/4 cup rolled (quick cook steel) oats
  • Spoonful coconut butter (optional but yummy)
  • 1/8 cup pure maple syrup
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • Couple shakes pumpkin spice
  • Handfuls spinach or kale
  • 1/2+ cup blueberries, fresh or frozen

Preheat oven to 350 degrees. Grease a muffin tin. Blend all but blueberries in a high powered blender until smooth. Fold in blueberries and pour into greased muffin pan. Bake at 350 degrees 12-14 minutes until a toothpick comes out clean.

ENJOY!!!

Copyright Crystal Cartier all rights reserved 2016

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