Clean Green Blender Muffins
Muffins - they are so versatile! They can feature fruit, chocolate, nut butter...and vegetables. These sweet green muffins offer a dose of your daily vegetables and are sweetened with fruit, honey, and coconut sugar. Perfect for adults (and fun for kids!), take your fruits and veggies on the go!
- 2 small, ripe bananas
- 2 1/2 cups organic spinach
- 3/4 cups light coconut milk (no gums or additives)
- 1/4 cup raw honey
- 2 tablespoons avocado oil
- 2 eggs (whole)
- 1 teaspoon pure vanilla
- 1 cup organic rolled oats
- 1 cup Paleo Flour Blend (see notes)
- 2 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- Add-Ins: chocolate chips, sliced almonds, etc. (optional)
- Step 1
Preheat the oven to 350°F and fill a muffin tin with 12 parchment paper liners.
- Step 2
Add wet ingredients to a high speed blender or food processor followed by dry ingredients except for the Paleo Flour Blend and blend until smooth.
- Step 3
Add the flour in and pulse to combine. Allow the batter to rest 5 minutes (the flour will absorb the liquid and firm up slightly).
- Step 4
Pour the batter into the muffin cups filling about 1/2 to 3/4 full. Add optional toppings if desired.
- Step 5
Bake for 25 minutes or until muffins are set. Remove the muffin tin and allow muffins to cool in the tin for 25 minutes. Transfer the muffins to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3-5 days or freeze.
*See Tasty Thin's Paleo flour blend (https://tastythin.com/paleo-flour-blend-gluten-free/)