I made these muffins for St. Patrick’s Day because I thought they would be fun and festive! Little did I know that I would end up loving them and this would become a frequent recipe in my kitchen! Believe it or not, the vibrant green color actually comes from spinach! Spinach is a funny thing. You would think adding spinach to a muffin would make it gross. Look, I love my veggies – love them, but I am the first to admit that adding a vegetable to a baked good just sounds wrong. So believe me when I tell you that you can NOT taste it. Bananas have such a powerful taste that they are the prominent flavor in these muffins. Have you ever made a protein shake with spinach before? If you have you know that it’s tasteless. All the other flavors in shakes and these muffins mask the subtle flavor that the spinach holds that you’ll never know you’re getting a bunch of extra vitamins and fiber! WIN-WIN.
These muffins are perfect for a healthy breakfast or a mid morning snack. Kids will love them and I promise they’ll be a hit with your significant other if you can just get them to taste them! When I first told Will there was spinach in these he had no interest. Typical, right?! He saw green, heard spinach, and said no way. His loss! Then one morning he was trying to put his lunch together for work and we were out of his breakfast bars. I told him to just take a couple muffins and suck it up (LOL). With a little hesitation and a big grunt he grabbed a couple and went on his way. A few hours later I received a text message from him telling me how good those muffins were. Shouldn’t he know by this point that I’m ALWAYS right?!?! I love being right! Hehe. The only unfortunate part about that is now I have to share!
I love having one or two of these for a mid-morning snack, or for breakfast with a delicious cup of coffee. I like to add chocolate chips and chopped walnuts to these muffins for a little extra crunch. You could combine the chocolate and nuts together or you can separate the batter and make half with chocolate chips and the other half with walnuts, which is how I like to do it! Of course the add ins are always optional though!
I’m all about a recipe that I can make in the beginning of the week that will last me all week long. It makes eating healthier and having healthier options on hand so much easier. These muffins are paleo, gluten-free, grain-free, dairy-free, and as always guilt-free. Make a batch of these in the beginning of the week to have them on hand so it’s easier for you and helps you maintain that healthy lifestyle!
What You’ll Need:
(makes about 12-14 small muffins)
Wet Ingredients:
2 large bananas, mashed
2 cups of spinach
1 egg
1 tsp. pure vanilla
1/3 cup pure maple syrup
¼ cup almond milk
1 tbsp. apple cider vinegar
Dry Ingredients:
2 cups almond flour
1/3 cup tapioca flour
½ tsp. cinnamon
2 tsp. baking powder
Add ins:
¼ cup chocolate chips
1/3 cup walnuts, chopped
Directions:
Preheat oven to 350 degrees and line your muffin tin with cupcake liners.
In a blender, combine all of your wet ingredients. Blend until a liquid forms and set aside.
In a large bowl, combine all dry ingredients and mix well. Gradually add wet ingredients into dry ingredients and mix until fully combined.
Pour half the batter into a separate bowl. Fold chocolate chips into one bowl and chopped walnuts into the other. Pour the batter into the cupcake liners and bake for 30-35 minutes. Remove from the muffin tin and let cool before serving. Store in the fridge for up to a week and ENJOY!
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