Spinach Banana Mini Muffins
Ingredients
- spinach banana mini muffins
- 3 large bananas
- 1 cup spinach
- 2 eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- 1 tablespoon cinnamon
- 1 cup almond flour
- 2 tablespoons brown sugar
- 1/2 cup gluten-free raw oats (or whole rolled oats)
- 1 teaspoon baking soda
- 1/4 tsp kosher or pink himalyan sea salt
- 1/2 cup chocolate chips (optional)
- preheat oven to 325 degrees
Preparation
Preheat oven to 325 degrees
In a high powered blender or kitchen aid, add: banana, spinach, eggs, maple syrup, vanilla extract, and melted coconut oil
Pulse 5-10x, then blend on high for 1 minute
In a separate bowl, combine: cinnamon, flour, brown sugar, oats, baking soda, and salt
Add dry ingredients into wet, then blend on medium-high speed for additional 1 minute
Unplug blender or food processor and gently fold in chocolate chips (if using)
Spray mini muffin tin with non-stick spray and fill each muffin tin 3/4 of the way full with batter
Bake for 25-30 minutes or until toothpick comes out clean
Store in an air tight container or double up the recipe and store leftovers in the freezer