Spinach and Banana Muffins
Ingredients
- 120g baby spinach leaves
- 2 small ripe bananas
- 1/3 cup vegetable oil
- 1 free range egg
- 2 tsp honey
- 1/2 cup almond milk
- 1+1/3 cups wholemeal plain flour
- 1 tsp baking powder
- 1/4 tsp bicarb soda
Toppings
- Pistachios
Preparation
Pre-heat oven to 180 degrees. Line a 12 hole muffin tray with paper cases and spray with coconut oil
Blend 120g baby spinach leaves in a blender until finely chopped
Add bananas, oil, egg and honey and blend until smooth
Transfer to bowl and stir in milk, plain flour, baking powder and bicarb soda
Spoon into cases, sprinkle some pistachios on top and bake for 20-25 min until cooked and golden brown
