Try not to misunderstand me. I have a mega weakness for green smoothies. Bringing them into my family's day by day lives around 5 years prior genuinely changed how we live and eat. Regardless of what occurred or didn't occur. Regardless of what we ate or don't eat, my family's day has begun with a strong portion of products of the soil.
My little girl has experienced childhood with green smoothies since the time she had the capacity to eat solids and I have aced the specialty of smoothie making ten times. That's right, we beyond any doubt do love our smoothies.
Plainly, after the gaze down with my smoothie container… . the time had come to shake up the morning meal routine in our home a bit. I made omelets and veggie scrambles for some time. Warmed scraps from supper for breakfast. What's more, even made the infrequent breakfast plate of mixed greens. In any case, on the mornings that I was in a surge or I simply didn't crave being imaginative, I began to miss the comfort 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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