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Sweet Green Spinach Muffins, Dairy Free
Dairy free, soy free, nut free, and seed free. These green muffins are a nutritional powerhouse and make a great breakfast.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 39 minutes
Servings 16
Ingredients
- 1 Cup whole wheat flour
- 1 Cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ Cup rice milk or milk of choice
- ⅔ Cup maple syrup
- ¼ Cup coconut oil melted or oil of choice
- 1 egg
- 1 teaspoon vanilla extract
- 2 very ripe bananas
- 6 ounce bag of baby spinach
Instructions
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Preheat oven to 350°F.
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Put 16 cupcake liners into muffin pan.
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In a food processor, blend the spinach, rice milk, maple syrup, coconut oil, egg, and vanilla extract.
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In a mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
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In another bowl, mash the bananas with a fork until smooth.
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Pour the bananas and the contents of the food processor into the flour mixture and mix together.
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Spoon mixture into the muffin pan.
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Bake 20 minutes at 350°F or until inserted toothpick comes out clean.
Recipe Notes
- Makes 16 muffins.
- For a gluten free option, replace the flours with a gluten free all purpose flour.
- Feel free to substitute honey for maple syrup.
- For a crunchy topping, sprinkle raw sugar on batter before baking.
- You can add chocolate chips if you feel a chocolate craving!