Gluten Free Spinach Banana Muffins
The great thing about these gluten free muffins is you prep the entire recipe in the blender. I know, awesome right? Minimal mess to clean up, that’s a dream recipe right there I tell ya!!
Another bonus is there are actual veggies you can’t even taste, hidden inside. The natural sweetness from the bananas is all your tastebuds will recognize!
Just tell your kids the muffins are “lucky shamrock muffins” and they’ll have good luck all day when they eat one! I made up little silly sayings like that all the time when my kids were little and they loved it
Many Hugs,
Cathleen
Gluten Free Spinach Banana Muffins
Prep time: 10 MinCook time: 18 MinTotal time: 28 Min
Ingredients
- 1/2 cup coconut milk (or any milk of your choice)
- 1 teaspoon lemon juice
- 1/4 cup coconut oil or avocado oil
- 1/4 cup maple syrup or honey
- 2 teaspoons pure vanilla extract
- 2 handfuls of fresh spinach
- 2 ripe bananas
- 2 cups Gluten Free Rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°. Line a muffin pan with parchment cups or use a cooking spray. Set aside.
- In a high powered blender, combine all ingredients. (I like starting with the wet ingredients & ending with the dry on top. This helps the blending process.)
- Blend on high until creamy. Pour into muffin pan and bake for 15-18 minutes, depending on your oven. Mine bakes perfectly at 16 minutes every time!
Nutritional Info is generated automatically and may not be 100% accurate.