Spinach and carrot muffins

You need!

•  10 ounces frozen spinach, thawed + squeezed dry (about 1 cup after squeezed)
• 2½ cups rolled oats, more for a garnish
• 3 medium ripe bananas, sliced
• 2 cups grated carrots (about 6 ounces)
• ¼ cup maple syrup
• 2 large eggs
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Let’s do it!

• Preheat the oven to 350°F.
• Add the spinach to a blender until it is finely chopped and almost pureed.
• Add the oats, bananas, carrots, maple syrup, eggs, baking powder, cinnamon, vanilla, and salt to the spinach, then mix until all ingredients are well-combined and the mixture is almost pureed, but not quite smooth.
• Bake the muffins until a knife inserted into the centre of one of the muffins comes out clean and dry —24 to 28 minutes.