Despite their vibrant green color, the spinach is hardly noticeable in these muffins, yet there’s TWO cups packed between just 6 muffins!
They’re irresistibly moist, full of banana flavor and insanely healthy, especially or how yummy they are!
These are a great way to sneak veggies into your kiddos diet or even in yours if you’re picky when it comes to veggies.
I love starting my days with one of these. It satisfies my sweet tooth first thing in the morning and it gives me a healthy dose of vitamins and minerals. Win win!
Spinach Banana Muffins (V/GF)
Ingredients
- 1 cup gluten free all purpose flour
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup ground flaxseed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup almond milk , unsweetened
- 2 packed cups spinach
- 1/4 cup coconut oil
- 4 ripe bananas (plus more for adding optional slices on top)
- 1 tbsp vanilla extract
Instructions
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Preheat oven to 375 degrees F and line a muffin tin with 12 liners or a large muffin tin with 6 liners. I used a large muffin tin to make 6!
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In a large bowl, mix together both flours, ground flax-seed, baking powder, baking soda, salt, cinnamon and sugar. Set aside.
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In a food processor or blender, process/blend the almond milk and spinach together until smooth and no chunks of spinach is left. Then add the coconut oil, bananas and vanilla and process/blend until smooth. Pour mixture into the bowl of dry ingredients.
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Pour or scoop batter evenly between muffin tins. They should be 3/4 of the way full. Top each muffin with an optional banana slice.
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Bake until firm and slightly golden or until a toothpick inserted in the middle comes out clean, about 25-30 minutes. Let cool and enjoy!
Want more muffin ideas? Check out my Peach Apricot Muffins, Quinoa Banana Muffins and my Lemon Chia Seed Muffins!
Don’t be shy! Let me know what you think! Drop a comment, rate the recipe and find me on Instagram and Facebook!
