Spinach Banana Waffles

1 spotty, brown overripe banana

2 cups baby spinach (about 2 big handfuls)

2 large eggs

2 Tbsp avocado or vegetable oil (plus more for greasing the waffle iron)

1 tsp vanilla extract

½ tsp cinnamon

1 ½ tsp baking powder

1 cup rolled oats, gluten-free if desired

Maple syrup, for serving (if not serving with syrup, you may want to add 1 or 2 Tbsps of maple syrup or honey to the batter)

Preheat your waffle iron.
Add all the ingredients to a blender. Blend until smooth, scraping down the sides of the blender to make sure nothing is stuck. Blend again if necessary.
Grease your waffle iron by either brushing or spraying with oil.
Spoon waffle batter onto your iron and make according to your waffle iron instructions.
Place cooked waffles onto a plate and continue making waffles until all the batter is used up.
Serve with maple syrup, if desired.
Store waffles in an airtight container in the fridge for 4 days or freeze, wrapped tightly, for a month.
Best way to reheat waffles is to bake them in the oven or toaster oven until warmed through.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🧇Waffles

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m