Banana & Spinach Muffins
While the sponge of these muffins takes on the green colour from spinach, the aroma is distinctly sweet from the banana - good enough to tempt even fussy foodies!
120 ml of coconut milk
150g of gluten free flour
80ml of maple syrup
50g of melted coconut oil
60g of apple puree
1tsp of cinnamon
1tsp of baking powder
1 banana, mashed
100g of spinach
1tsp of vanilla
1 tsp of apple cider vinegar
Pre heat your oven to 180 degrees and place 10 muffin cakes in the slots of a muffin tin.
Place your spinach, banana, apple puree, cyder vinegar, vanilla extract, coconut oil, maple syrup and coconut milk in a food processor, pulsing till smooth and a vibrant green mix.
Pour spinach mix into a large mixing bowl, adding your flour, baking powder and cinnamon. Stir until everything is combined and their is no bumps in the mix.
Spoon your mix into the muffin cases before cooking for 15 minutes.
Best served warm but also great for packed lunches. Keep in a sealed container for up to 3 days.