So I've literally had this recipe hanging around since St. Patricks Day, and just stumbled across the picture I took on my camera! So I figured, it's better late than never, because it's not like you can only make these bad boys for St. Patricks Day, you can have them anytime of the year! Those green muffins are dyed purely by Spinach. No artificial dyes or food colorings. My Kids Loved them. Heck, I loved them. A little too much! And the next best thing is they are sweetened with Pure Maple Syrup, not sugar. They literally melt in your mouth!
makes 12
2 cups flour, I used 1 cup whole wheat, 1 cup white
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon fine ground sea salt
1 large egg
¾ cup pure maple syrup (Grade A or Grade B)
¾ cup unsweetened almond milk)
¼ cup unrefined coconut oil, melted
2 teaspoons pure vanilla extract
1 5- or 6-ounce bag of fresh baby spinach leaves
2 medium ripe bananas, mashed
1/2 Cup Chocolate Chips
- Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a blender add egg, maple syrup, milk, oil, vanilla and spinach. Process until pureed.
- Add spinach mixture to the flour mixture and stir until just combined. Fold in the mashed banana and Chocolate Chips.
- Scoop batter into prepared muffin tin, filling cups about ¾ full. Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
- Store at room temperature up to 3 days. These freeze nicely!
