With St. Patrick’s Day around the corner, these gluten-free dairy-free Green Smoothie Muffins are sure to delight!
These muffins get their beautiful green hue from the 2 large handfuls of spinach. No artificial food coloring is used here!
Spinach is a superfood packed with lots of nutrients including folate, vitamin C, niacin, and potassium. When cooked spinach releases even more nutrients including vitamin A and E, iron, calcium, zinc, protein, fiber, and thiamin.
These are some of the healthiest and tastiest muffins I’ve made!
This recipe was graciously shared with me by one of my dear friends.
Recipe as follows:
Original author: The Natural Nurturer; shared by Lindsey Thompson.
Yields: 12 muffins.
Prep time: 5-7 minutes. Bake time: 18 minutes. Total time: 25 minutes
Ingredients:
- 2 organic pasture-raised eggs
- 1/4 c coconut oil
- 2 ripe bananas
- 1/3 c honey or maple syrup
- 1/2 tsp vanilla extract
- 2 c gluten-free oats
- 1 tsp baking soda
- 1.5 tsp apple cider vinegar
- 1/4 tsp cinnamon
- 2 large handfuls of spinach (lots!)
- 1/4 c unsweetened alternative milk
Preheat the oven to 350 degrees F. Put all ingredients in your blender of choice, I use my Vitamix, and blend until smooth…like a smoothie! Pour the batter into a greased 12-cup muffin pan and bake for 18 minutes. Let cool for 10 minutes.
Enjoy this guilt-free breakfast treat!