What better way to get your veggies in than with green, whole-grain, gluten-free muffins! You can blend an ENTIRE 6-ounce bag of spinach into this batter, and you won’t even taste it. Oat flour keeps these muffins gluten-free, and mashed banana adds natural sweetness and a gooey, creamy texture. Enjoy as a wholesome snack, or as an on-the-go breakfast!
1 tsp baking powder
1 tsp baking soda
1/3 cup butter or coconut oil (melted)
1 cup mashed banana (about 3 ripe bananas)
1.5 cups oat flour
1/2 tsp salt
6 oz spinach
1/2 cup sugar, or sweetener of choice
Preheat oven to 350°F (180°C).
Blend banana, spinach, sugar, egg, and melted butter (or coconut oil).
Add dry ingredients to blender.
Spoon into mini muffin tins
Bake 10-12 minutes.
Allow to cool slightly, serve, and enjoy!
Yields 30 mini muffins.
Nutrition calculated using grass-fed butter and erythritol for sweetener.
14g total carbs | 2g fiber | 3g sugar | 12g net carbs
Serving: 2 mini muffins