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Spinach Banana Muffins (V/GF)

Despite their vibrant green color, the spinach is hardly noticeable in these muffins, yet there's TWO cups packed between just 6 muffins!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 big muffins or 12 regular muffins
Author Bunny

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

  1. 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! 
  2. In a large bowl, mix together both flours, ground flax-seed, baking powder, baking soda, salt, cinnamon and sugar. Set aside.

  3. 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.

  4. 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.

  5. 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!