This recipe is for those veggie haters who need a sneaky way of getting a dose of greens. These beauties are made with healthy ingredients including gluten free oats, almonds, zucchini and baby spinach. Top it off with some granola and you have a deliciously healthy and homemade snack, you’ll never look back.
Before we turn on the ovens, a quick word about shop-bought muffins.
In my opinion, these should be renamed to sugar bombs. They are full of artificial and highly processed ingredients, with hardly any nutritional benefits, therefor, a very unhealthy choice. These healthy Almond and Oatmeal muffins are easy to prepare, tastes great, and can be frozen for a great lunch packed addition, so it’s easy stay on track.
If your a lover of muffins this is for you. There are endless variations that you can include in the muffin and on top.
Enjoy the recipe, happy baking.
Millie x x
Healthy Almond and Oatmeal Muffins, made with a secret serving of greens and topped with granola! A delicious snack or breakfast on-the-go.
- 1 zucchini, chopped
- 70g baby soinach
- 2 free range or organic eggs
- 50g gluten free oats (about 1/2 cup)
- 100g Almonds
- 1 scoop protien powder
- 1 tablespoon honey
- 1/4 cup granola, to serve
- 20g dried dates, chopped
- Preheat the oven to 180°. Lightly grease muffin tray with oil (I use coconut).
- Put all ingredients except dates and granola in a blender or processer to combine. If its too dry and wont mix then you can add in a few tablespoons of water at a time to liquify the mixture.
- Mix through the dates, then divide the mixture evenly in the muffin cases so that they are 2/3 full. Bake for 20 minutes.
- Remove from oven and cool on a wire rack. Spread a small amount of honey and top with a handful of granola, before setting in the fridge.