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!
This recipe was sponsored by Sneakz Organics. All thoughts and ideas are my own.
Green Oatmeal Chocolate Chip Muffins
Yield: 18 muffins
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
1 8oz. Sneakz Vanilla Milkshake
1 large banana
5 oz. raw baby spinach
1 tsp vanilla extract
1 cup chocolate chips
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!
*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.