I love oats. At least five of seven mornings, my breakfast consists of oatmeal with fruits, berries and (preferably) roasted nuts. Who doesn’t like a healthy, fruity, energy boosting breakfast to kick-start the day? That’s right.

For the past months and years, smoothies — especially green smoothies — have been the thing in the healthy living department. So I must make a little confession: I am not into smoothies. I like my fruits to eat bite by bite, not to drink sip by sip. And as for the “green” part in smoothies: Same here — I like my broccoli al dente.

When I found this recipe that I am about to share with you on Our Body Book — one of the best resources for delicious, nutritious recipes — it sounded so good, that I gave it a try, although it said “smoothie” in its title. And folks: I am so glad I did! It not only a nice variation of a tasty oatmeal breakfast, it is also such a great source of energy through the bananas, oats and spinach as main ingredients. The muffins are not only a smart option for breakfast but also as an afternoon snack before working out!

Green Oatmeat Muffins

Ingredients:

• 2 ripe bananas (the riper, the sweeter)
• 2 eggs
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 teaspoons apple cider vinegar
• 1 tablespoon baking soda
• 1 tablespoon pure vanilla extract
• 2 teaspoons cinnamon
• a pinch sea salt
• 2 cups uncooked oats
• 2 1/2 cups spinach
• buckwheat

Instructions:

1. Preheat oven to 350° F.
2. Mix all ingredients (f. ex. in a food processor) until fully blended.
3. Portion out in between ten to twelve muffin holes.
4. Sprinkle as much buckwheat on top of the muffins as desired.
5. Bake for about 20 minutes.

You might see that my muffins did not exactly turn out to be green — that is because I mixed the ingredients by hand, not through the help of a food processor. If you do use a food processor, your muffins will turn out perfectly green in color!

Enjoy (with a cup of coffee)! 🙂

Do you have an ultimately healthy and yummy breakfast recipe that you’d like to share? I’d love to hear from you!

-your tiny woman in a giant world

This recipe is an adaption of Taesha’s recipe on Our Body Book.