EWWK: Blueberry, Banana, and Spinach Muffins


2 bananas
1 cup spinach
2 eggs
1 cup oats
¼ cup honey
¾ cup low-fat milk
2 tablespoons organic canola oil
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking power
1 cup blueberries


Preheat oven to 350 F. In a blender container, add the bananas, spinach, 2 eggs, oats, honey, low-fat milk, canola oil, vanilla, salt, and baking powder. Blend until smooth. Pour the green batter into the prepared 12 muffin cups. Add blueberries to each muffin cup, be sure to mix each cup after adding the berries! Bake until the muffins rise and feel firm to a light touch in the center, about 15 to 20 minutes. Remove the muffins from the oven and allow them to cool at least 30 minutes. Muffins can be stored at room temperature for 24 hours, or in an airtight container in the fridge for up to a week.

Yield: 12 Servings
Nutrition Breakdown: 1 muffin: Calories 111, Protein 2.7 g, Carb 18 g, Fiber 1.5 g, Sugars 10.4 g, Fat 3.8 g, Saturated fat 0.6 g, Sodium 116 mg
Diabetes Plate Plan: 1 starch, 1 fruit, 1 fat