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.