Gluten-Free Spinach Muffins

• Vegetarian

• Produce

  • 1 Banana, medium
  • 4 cups Spinach, tightly packed

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1/4 cup Applesauce

• Baking & Spices

  • 2 1/4 cups All purpose gluten free flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 2/3 cup Coconut sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/4 cup Coconut oil

• Bread & Baked Goods

  • 1 Spray or muffin liners, Non-stick

Found on emilieeats.com

Description

Ingredients

• Non-stick spray or muffin liners
• 2¼ cups all purpose gluten-free flour*
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 4 cups spinach, tightly packed
• ⅔ cup coconut sugar
• ½ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• ¼ cup applesauce
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 medium banana, mashed

Directions

• Preheat oven to 425°F. Line a 12-cup muffin pan with muffins liners or spray with non-stick spray.
• In a large bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
• In a blender, add spinach, sugar, milk, oil, applesauce, vanilla and vinegar. Blend until completely smooth and there are no spinach chunks.
• Add spinach mixture and mashed banana to the flour mixture. Whisk until all ingredients are combined. Pour batter evenly into each muffin cup, about ¾ full.
• Bake for 5 minutes, then reduce heat to 350°F. Bake for an additional 25-27 minutes, until a toothpick inserted in a muffin comes out clean. Remove the muffins and let them cool in the pan for 10 minutes.