Any kind of muffin you can make in a blender and then just pour into a tin and bake is a winner!
Bonus points for the fat that it’s green and it doesn’t taste green.
The egg can even be replaced with a flax egg (see recipe notes) to be made vegan.
These sweet and simple kid-approved green muffins are fun any day of the week for breakfast, snacks, or treats!
Gluten-free, dairy-free and delicious!
- ½ tsp Coconut Oil
- 1¼ cups Baby Spinach
- 1 Banana (ripe)
- ¼ cup Flax Meal
- 6 Pitted Dates
- ⅓ cup Unsweetened Almond Milk
- 1 Egg
- 1 tbsp Maple Syrup
- 1 cup Oats (rolled)
- 1½ tsps Baking Powder
- Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
- In your blender, combine all of the ingredients. Blend until smooth.
- Scoop the muffin batter into the cups. Bake for 30 to 32 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool and enjoy!
Vegan/ No Egg Make a flax egg using 1 tbsp flax meal to 2.5 tbsp water and allow to sit for 3 minutes. Use in recipe as an "egg."
Foods that Heal Spinach is rich in many important nutrients, including vitamin A, vitamin C and folate.