Spinach Banana Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, ripe large
  • 2 cups Spinach, packed leaves

• Refrigerated

  • 1/2 cup Almond milk
  • 2 Eggs

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Flaxseed, ground

Found on joyfoodsunshine.com

Ingredients

• 2 cups old-fashioned oats
• ¼ cup ground flaxseed
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup coconut sugar (or your favorite granulated sugar)
• ½ cup almond milk
• 2 cups packed spinach leaves
• ¼ cup coconut oil
• 2 extra-ripe large bananas
• 2 eggs**
• 1 tsp vanilla

Directions

• Preheat oven to 375 degrees F. Grease or line a muffin tin.
• Put 2 cups of old-fashioned oats in your blender (Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl.
• Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, baking soda, salt, cinnamon and sugar). Set aside.
• Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous.
• Add bananas and coconut oil and blend until smooth.
• Add vanilla and eggs and blend until just combined
• Pour wet ingredients to dry mixture and stir to combine (making sure there are no lumps)!
• Fill each well in your muffin tin with ¼ cup of batter. Bake for 20-25 minutes or until toothpick comes out clean and the top springs back when touched.