Preheat oven to 350 F and grease 30 silicon mini muffin tins.
Make a flax egg by combining 1 tablespoon of flax and 2 tablespoons of water. Let sit in the fridge for 15 minutes.
Mix together the water, 4 tsp baking powder, and 2 tsp vegetable oil in a small bowl.
In a food processor, pulse together the oat flour, flax, almond flour, salt, and baking powder.
Add in the banana, spinach or kale (thawed), vanilla, almond milk, vegetable oil, and cider vinegar. Process until very smooth. Add the flax egg and pulse just to combine.
Spoon the batter (about 2 tablespoons) into the mini muffin tins. Top with a thin slice of banana and a sprinkle of hemp hearts. Bake for about 15-18 minutes, and then allow to cool for at least 10-15 minutes before carefully popping them out.
Don't have oat flour but you have oats? Make your own! To make oat flour, just process a bunch of oats in the food processor until very smooth. You will need about 1.5 cups of oats to make 1 cup oat flour.
To make clean up easier, you can line the muffin tins with a silicone or paper liner. The silicone liners are usually dishwasher friendly so they can just be tossed into the dishwasher.
Thanks to the colour that the spinach gives the muffins, my son loves these. He calls them dinosaur eggs! Giving healthy meals fun names (instead of lying about what's in them) helps kids enjoy their meals more!
Want to change things up? Instead of sliced bananas, you can swap for any sliced fruit. Strawberries, blueberries, and apples go really well with these spinach muffins. Plus it's a great way to give your little one "choices" as it's a BLW friendly recipe and if you make a batch with different "toppings," they can pick their favourite!