Kid-Friendly Spinach Muffins
These gluten-free/dairy-free muffins are a great way to sneak some greens in! They’re made with clean ingredients and are naturally sweetened.
- 2 pasture-raised eggs
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 2 ripe bananas
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1.5 cups oat flour
- 1 tsp cinnamo
- 1 tsp baking soda
- 1/4 tsp salt
- 1–2 handfuls of spinach
Preheat oven to 350F.
Line a muffin tin with liners (makes 12 muffins).
Add all ingredients to a food processor or blender and blend until fully combined and the batter is smooth.
Pour the batter evenly between the 12 muffin tins.
Place in the oven and bake for 18 minutes.
Allow the muffins to cool for at least 20 minutes before eating.
Keep stored in the fridge for up to 5 days, or freeze for up to 3 months.