Spinach Power Muffins- FXNL Test Kitchen Approved- Sugar Free

Something Everyone Can Eat

This has become a pretty handy recipe at the Todd Household to trick our girls into eating something green.  The most recent batch resulted in 10 mini muffins being immediately consumed by two small girls.  Whether adult or child, all will benefit from the tastiness of this easy muffin recipe. 

**We are giving options on dairy and flour given diet requirements and preferences.  For the most recent batch made for our girls, we used Wheat Flour and Whole Milk.  These can very easily be made Gluten-Free and/or Paleo. Use an egg substitute and they can be Vegan too.**

- 2 cups of flour of your choice (White, Wheat or Gluten Free) 

- 2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt (Sea or Kosher)

- 2 tbsp Chia Seeds (optional)

- 1 egg

- 1/2 cup maple syrup

- 3/4 cup of non-dairy or dairy milk

- 2 ripe bananas

- 1 cup organic frozen spinach (thawed)

- 1/4 cup coconut oil

- 2 teaspoons vanilla extract (pure is possible)

  1. Preheat oven to 350 degrees.
  2. Line muffin tins or oil with coconut oil. (we often use silicone mini muffin forms instead of a large size)
  3.  In a food processor or high speed blender, puree all wet ingredients-  egg, maple syrup, milk, bananas, spinach, oil and vanilla extract.
  4. In a large bowl or mixer, whisk all dry ingredients- flour, baking powder, baking soda, salt, and chia seeds.
  5. Add the wet mixture to the dry mixture and blend until batter is fully combined.
  6. Scoop the batter into the prepped muffin tins until roughly 3/4 full. (we highly recommend using a cookie scoop to speed this process up)
  7. Bake for 25 minutes or until center is solid.  Reduce times as needed for mini muffin size.
  8. You can store at room temp but storing in fridge will greatly prolong these!