These green banana muffins are a great way to get extra greens into your diet every day, especially great for your kids. And if you have a sweet tooth like myself, these help keep that at bay. I hope you, and your little ones, enjoy as much as we do!
2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 bag (6 ounces) baby spinach (about 4 cups)
3/4 cup real maple syrup
1/2 cup plain unsweetened almond milk
1 flax egg**
1/4 cup applesauce
1 1/2 teaspoons vamilla extract
1 1/2 cups mashed banana (about 3 small or 2 large bananas)
1.Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a food processor or blender, combine the spinach, maple syrup, almond milk, flax egg, applesauce, and vanilla and process until completely pureed. Add the wet ingredients and the banana to the dry ingredients and stir until well combined.
3. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool at least 10 minutes.
**A flax egg is 1 tablespoon ground flaxseed plus 3 tablespoons water. Let set for about 15 minutes until it becomes a gooey consistency.