These kid-approved blender spinach muffins are a great way to sneak some greens in! They’re made with clean ingredients, are gluten-free and dairy-free, and are naturally sweetened.
Be sure to use ripe bananas that are brown and spotty.
I like to use coconut oil that already comes in liquid form (linked in ingredient list), but if using solid coconut oil melt it for a few seconds in the microwave first until it’s liquid, and then let it cool for a few minutes before adding it into the blender.
Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze to defrost and enjoy later!
Vegan option: you can try to substitute the eggs with flax eggs, but I have not tested this yet. If you try it please let me know.
Recipe adapted from The Natural Nurturer