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4.48 from 19 votes

Green Muffins

Author: Pamela

Ingredients

  • 2 cups whole wheat pastry flour white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
  • 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 dairy or non-dairy milk such as 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

Instructions

  • 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.
  • Scoop batter into prepared muffin tin, filling cups about ¾ full.  I like to do this with a large ice cream scooper.  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!