These muffins are great for breakfast, packing in lunch boxes, or even an after school snack! They pack both fruit and veggies and are gluten-free and dairy-free.
Super Green Muffins
1/2 cup dairy-free milk of choice
2 very ripe bananas
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using ( or 1 egg if don't need egg free )
2 large handfuls of spinach
1/2 cup brown sugar (can also use maple syrup)
1 tsp vanilla extract
1 1/2 cups gluten-free flour blend
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Chocolate chips (dairy-free if needed)
Preheat the oven to 350°F and grease your muffin tin. In a blender, add the dairy-free milk, bananas, flax mixture, spinach, sugar, and vanilla. Blend until smooth and no bits of spinach are left.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add in the wet ingredients from the blender to the flour mixture making sure not to over mix.
Scoop the muffin batter into your prepared muffin tin and top with chocolate chips if desired. Bake for 22-24 minutes or until cooked through.
Comments