Green muffins!? Oh ya, baby. Anytime I can get the kids to eat something green, I run with it. And let me tell you, these greenies ARE A HIT!
About a dozen variations of these green muffins have been made in order to perfect the recipe and finally get it up for you! Each batch has been gleefully gobbled up, usually with a nice swipe of cream cheese on top.
Cream Cheese Green Muffins
Muffins are one of my favorite healthy snacks to give my kids. The kids are constantly faced with unhealthy choices, so I make sure all the muffins I make are something I can feel good about giving to them.
Just like my kid’s favorite [and insanely tender] Pumpkin Muffins, they are full of healthy fats, whole grains, protein, and vegetables! Best of all they’re made with only natural sugar sources, rendering them SO low in sugar [for a muffin].
One muffin makes a perfect snack before soccer practice or a yummy breakfast when paired with a protein source like a hard boiled egg.
Reasons to Love Green Muffins:
- They are easy, easy, easy to prepare.
- They can be frozen in a ziplock and kept in the freezer for healthy snacks immediately on hand. (You’d never know they where frozen).
- They add incredible nutrition to a child’s day.
- They’re GREEN! I love showing kids that green foods are tasty.
Taste: Mildly sweet and creamy.
Texture: Tender and moist. Slightly chewy, almost resembling a pound cake texture.
Pros: Can be frozen and thawed without affecting quality. Healthy! Lower (natural) sugar, higher protein and you’re incorporating produce into breakfast and snacks. Easy and little clean-up.
Cons: You’ll need a high-speed blender to break down the spinach into powder.
By the way, in the photo above is my FAVORITE muffin pan. It’s silicone. And I will NEVER go back to the conventional muffins tins. The silicone ones, like the ones I bought here on Amazon, allow you to easily remove the muffins by popping them out with your finger from the flexible bottom. Thank you silicone bakeware… thank you.
I love knowing what is in food before giving it to my babies…and I love knowing the nutritionals even more! (Science geek in me!)
Drum roll, please:
In each muffin you get 175 healthy calories, 10g of mostly healthy fats, 3g protein, 2g fiber, 20g carbs and only 9g sugar!
What Makes the Green Muffins Green?
SPINACH! Spinach can be added to just about anything without compromising flavor. I add it to the kid’s sweet smoothies all the time without them even knowing (the only indicator is that it colors whatever it’s added to a lovely shade of green.
Spinach is an incredible food full of so many vitamins, minerals and powerful “superfood” compounds that aid in keeping the body working like how it should. In my opinion, if there is a day that goes by that my family doesn’t get at least some spinach, it’s a fail on my part. Only because its so easy to incorporate it into something. And it’s so healthy that it’s a must around here for growing bodies. I think of it like their daily vitamin tab. Because….
Spinach is full of Vitamin A, C, E and K, lots of B vitamins, Calcium, Iron, Zinc, Magnesium, Phosphorus, Potassium, Copper and Manganese.
The individual ingredients in here get me giddy. (Can you tell?!) Not only the spinach makes my list of happy-to-give foods. Also in these babies is a healthy dose of Avocado oil, which is high in Oleic acid, seen to be responsible for the reduction in blood pressure. It’s also known for many other evidence-based health benefits.
Then we’ve got oats (my favorite fiber source), real maple syrup – not a lab grown sweetener and bananas.
Healthy Snacks For Kids
Kids love them. Parents love to give them. It’s the perfect combination.
I hope you love these green muffins as much as we do around here. If you try them, be sure to tag me on Instagram so I can see your beauties! @jessaleonanutrition
Cream Cheese Green Muffins
- 2 cups Spinach Raw
- 4 oz Cream cheese
- 2 Bananas overripe
- ¼ cup Oil tasteless like Avocado
- 1/3 cup Maple syrup real
- 2 Eggs
- 1 cup Oats Rolled
- ½ cup Flour all-purpose
- ¼ cup Almond flour
- ¼ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Heat oven to 350F.
- In a high speed-blender, blend the first 7 ingredients until smooth.
- Pour batter into a medium-sized bowl and then add the flour and the rest of the ingredients and whisk until incorporated.
- Spray muffin pan with non-stick cooking spray. Divide batter between 12 muffin holes. (About 2.5 Tablespoons each.)
- Cook for about 20-25 minutes until a toothpick, when inserted in middle of muffin, comes out clean. Cool to touch in muffin pan then remove.
- Muffins can be kept in sealed container in refrigerator for 5 days or in freezer for up to 6 months.
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Also great for husbands who don’t always eat all their veggies LOL! I love the color of these and they sound delicious, too!