This is just a sneaky way to add a little more veggies into a little one's (or your!) diet. You can't really taste the spinach, it tastes more like a banana muffin. I've substituted 1/2 cup of pureed beets in place of the spinach before- really the base of the recipe can be used with any vegetable.
Ingredients
- 2 cups organic oat flour
- 1/2 cup organic cane sugar
- 2 tsp. baking powder
- 1 TBS. apple cider vinegar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup of your preferred organic oil
- 3/4 cup almond milk
- 1 bag of organic fresh baby spinach
- 2 ripe organic bananas
- 1/2 cup organic cane sugar
- 2 tsp. baking powder
- 1 TBS. apple cider vinegar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup of your preferred organic oil
- 3/4 cup almond milk
- 1 bag of organic fresh baby spinach
- 2 ripe organic bananas
Instructions
1. Preheat oven to 350°F and line a cupcake tin with liners.
2. In a large bowl, combine all dry ingredients.
3. In a food processor, combine the oil milk and spinach first and blend. Then add the bananas and vinegar, and blend until completely pureed.
4. Add the wet mixture to a bowl and add the dry to the wet. Be careful not to over-mix!
5. Fill muffins cups and bake for 20 minutes. Let cool for at least 10 minutes. Enjoy!
2. In a large bowl, combine all dry ingredients.
3. In a food processor, combine the oil milk and spinach first and blend. Then add the bananas and vinegar, and blend until completely pureed.
4. Add the wet mixture to a bowl and add the dry to the wet. Be careful not to over-mix!
5. Fill muffins cups and bake for 20 minutes. Let cool for at least 10 minutes. Enjoy!