Spinach and Banana Superfood Muffins
These delicious plant-based muffins are a toddler approved sweet treat. Great for breakfast, snack or dessert.
Equipment
- blender
- oven
Ingredients
- 1/2 Cup Unsweetened Apple Sauce
- 1 Egg or Egg Substitute
- 2 tsp Vanilla Extract
- 2 Cups Fresh spinach
- 1 Banana Ripe
- 1/3 Cup Maple Syrup
- 2 tsp Coconut Oil
- 1/2 Cup Flour Almond
- 1 Cup Flour All-Purpose
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ginger ground
- 1 tbsp Cinnamon ground
Instructions
- Preheat the oven to 350 degrees fahrenheit. Spray a 12 cup muffin pan and set aside.
- Assemble all ingredients.
- Mix the apple sauce, egg or egg substitute, vanilla extract, spinach, banana, coconut oil and maple syrup in a blender or food processor until completely mixed.
- Mix the dry ingredients (flour, baking powder, baking soda, salt, ginger, and cinnamon) in a separate bowl. Add the spinach/banana mixture to the dry ingredients.
- Mix the wet and dry ingredients together by folding them together with a spatula until well mixed.
- Use a spoon or cookie dough scoop to evenly distribute the muffin batter to the muffin pan.
- Cook in the oven for 17-20 minutes until the muffins are just starting to brown. Remove from the oven and check with a toothpick to make sure that the muffins are completely baked.
- Let cool for 5 minutes and remove from the muffin pan and enjoy!
- Store in the refrigerator for up to 5-7 days (if they last that long ;)