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Breakfast Banana Muffin

Raisa C. Nutritionist

A nutrient-rich spin on the traditional muffin that incorporates spinach, coconut sugar, and oat flour!

Total Time
30 min
Difficulty Level
Medium
Serves
8
Overnight
No
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Ingredients:


  • 1 cup of all-purpose flour
  • 1 cup of oat flour (grind oats in food processor)
  • 3/4 cup of coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 cup of coconut oil
  • 3/4 cup milk (of choice)
  • 1 handful of spinach or 2 teaspoons of organic spinach powder
  • 1 mashed banana (add more for stronger banana flavor)
  • 2 tsp of vanilla extract

Directions:


  1. 6-cup medium muffin tray yields about 8 muffins
  2. Preheat oven to 350°F.
  3. In a medium bowl mix dry ingredients (flours, sugar, baking powder, baking soda, and cinnamon).
  4. In a blender or food processor blend milk, coconut oil, and spinach . Add mashed bananas and cinnamon and mix with a spoon.
  5. Pour spinach mix into the bowl with dry ingredients and stir until evenly combined
  6. Fill muffin cups 2/3 full so it does not overflow when baking.
  7. Bake for 18 minutes.
  8. Enjoy!

All-Purpose Flour