Snacks

My grandson calls these Incredible Hulk muffins. He loves them, he obviously doesn’t know there’s spinach in them! And they are only about 100 calories each!

Ingredients

• 2 C. whole wheat flour
• 1 1/2 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 C. unsalted butter
• 3/4 C. milk of choice
• 1/2 C. honey (I use raw organic)
• 1 large banana
• 6 oz. baby spinach
• 1 large egg
• 1 tsp. vanilla

Directions

1. Heat oven to 350. Either line 18 muffin pan with liners (makes 18 muffins) or spray with cooking spray.
2. Combine all dry ingredients in a large bowl.
3. Melt butter. Blend spinach, banana, honey, milk, egg, vanilla and melted butter until pureed. I used my ninja and it worked great.
4. Pour the puree into the dry ingredients and mix just until combined, don’t overmix.
5. Spoon into prepared muffin pans. Bake 18-22 minutes until firm but not browning.
6. Cool and enjoy!

It’s no secret I love to meal prep. I also freaking LOVE granola! So I try to keep this on hand because it holds up for a long time in an airtight container, and I’ve also vacuum sealed it and put it in the freezer. It doesn’t usually last long though because I tend to take it everywhere!

I have a store by me called Fresh Thyme, they are amazing and they have a peanut grinder so you can grind your own fresh. It’s super convenient and fun for the kids to do lol!

Also, this recipe is really flexible. Omit coconut if you don’t like it. Feeling nutty? Add peanuts, almonds or cashews. If chocolate isn’t your thing *gasp* then omit that too.

2 1/2 cups rolled oats (I prefer to not use the instant but it’s up to you)

1/4 cup honey

1/4 cup butter or ghee

1/4 cup brown sugar (you can use coconut sugar too)

1/2 cup natural peanut butter

Dark chocolate chips, as many as you like

1/4 cup sunflower seeds

1/4 cup coconut flakes

1 tsp vanilla

1/4 tsp salt

1. Heat oven to 350.
2. Line a 9 inch baking dish with parchment or foil and spray with cooking spray. I use olive oil spray but use whatever you have.
3. Place your oats and nuts, if using, on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until toasted.
4. Add honey, butter and brown sugar to a sauce pan and cook over medium heat until the sugar dissolves. Remove from heat and stir in vanilla and salt.
5. Add the honey mixture to the oats and stir well. Add all other ingredients except chocolate and stir, the idea is to make sure there aren’t any dry spots.
6. If you are adding chocolate, wait about 10 minutes before adding so it doesn’t just melt.
7. Spread into your prepared pan and press down on it firmly. You can use a rubber spatula, your hand, the bottom of a cup. You just want to make it as dense as possible.
8. Chill for 2 hours and cut into bars.

(adapted from a great recipe at Green Kitchen Stories)

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Source: nourishtheroots.com

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And just an addition FYI.

Pumpkin seeds, dried,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	559 Kcal	28%
Carbohydrates	10.71 g	8%
Protein	30.23 g	54%
Total Fat	49.05 g	164%
Cholesterol	0 mg	0%
Dietary Fiber	6 g	16%
Vitamins
Folates	58 µg	15%
Niacin	4.987 mg	31%
Pantothenic acid	0.750 mg	15%
Pyridoxine	0.143 mg	11%
Riboflavin	0.153 mg	12%
Thiamin	0.273 mg	23%
Vitamin A	16 IU	0.5%
Vitamin C	1.9 µg	3%
Vitamin E-γ	35.10 mg	237%
Electrolytes
Sodium	7 mg	0.5%
Potassium	809 mg	17%
Minerals
Calcium	46 mg	4.5%
Copper	1.343 mg	149%
Iron	8.82 mg	110%
Magnesium	592 mg	148%
Manganese	4.543 mg	198%
Phosphorus	1233 mg	176%
Selenium	9.4 µg	17%
Zinc	7.81 mg	71%
Phyto-nutrients
Carotene-β	9 µg	—
Crypto-xanthin-β	1 µg	—
Lutein-zeaxanthin	74 µg	—

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