VNiceFood

The Kid-Approved Banana Spinach Muffins I Make Every Week

The Kid-Approved Banana Spinach Muffins I Make Every Week
Prep
10 min
Cook
20 min
Total
30 min
Serves
10
Calories
177 kcal
Carbs
22.10 g

Ingredients

  • 2eggs
  • 2medium to large extra ripe bananas ((with LOTS of brown spots))
  • ¼ cuppure maple syrup or honey
  • ⅓ cupdairy free milk of choice ((I used almond milk))
  • 3 cupsfresh spinach
  • 1 teaspoonvanilla extract
  • 1 cuppacked blanched almond flour
  • 1 cupoat flour ((gluten free if desired))
  • ¼ cupflaxseed meal
  • 1 teaspooncinnamon
  • 1 teaspoonbaking powder
  • ½ teaspoonbaking soda
  • ¼ teaspoonsalt
  • 2 tablespoonshemp seeds ((optional))

Instructions

  1. 1

    Preheat the oven to 375 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the muffin liners with nonstick cooking spray.

  2. 2

    Add the eggs, bananas, maple syrup/honey, dairy free milk, spinach and vanilla extract to a blender and blend until completely smooth. Set aside.

  3. 3

    In a large bowl, whisk together almond flour, oat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Pour the blended wet ingredients over the dry ingredients and mix with a wooden spoon until well combined.

  4. 4

    Divide the batter between the muffin liners and bake for 20-25 minutes or until a toothpick comes out clean.