With this extremely nutrient dense leafy green coming to the of its season here in the UK, the Wild Child Kitchen team are using it as much as possible! Now considered a superfood, spinach is a favourite amongst little foodies due to its versatility and neutral flavour. With a high iron content, the cheap veggie is a staple for those following a plant based diet, plus its packed with many essential minerals, nutrients and vitamins.
Spinach & Banana Muffins
These gluten, dairy, nut and refined sugar free muffins are extremely delicious and totally unique with their unusual green colouring. With the flavour of banana bread but the nutritional benefits of a salad, this recipe is a real winner!
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, mushed
100g of spinach
1tsp of vanilla
1 tsp of cyder 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.