Green Mini Muffins- St. Patrick’s Day Approved

Keep the leprechauns at bay with these delightful, healthy lunchbox treats. Banana-sweetened, baby spinach that is undetectable in taste but bright in color and a variety of options to suit all sorts of dietary needs.
Recipe slightly adapted from @pamelasalzman on Instagram.

Recipe:

• 2 cups/240g whole wheat pastry flour, white whole wheat flour or spelt flour (or your favorite gluten-free flour mix )

• 2 teaspoons/10g baking powder

• 1/2 teaspoon/2.5g baking soda

• ½ teaspoon/2.5 g fine ground sea salt

• 1 large egg

• ¾ cup/ 240g pure maple syrup

• ¾ cup l/180g dairy or non-dairy milk of choice

• ¼ cup/ 52g unrefined coconut oil, melted

• 2 teaspoons/10g pure vanilla extract

• 1 5- or 6-ounce/ 52g bag of fresh baby spinach leaves

• 2 medium ripe bananas, mashed or 1/2 cup applesauce.

• Optional: add mini chocolate chips

Preheat oven to 350°F/180°C and line a mini muffin pan with liners.

In a mixing bowl, whisk together flour, baking powder, baking soda & salt.
In a blender add the egg, maple syrup, milk, vanilla extract and coconut oil. Blend until combined. Add the banana & spinach and blend again until smooth.

Pour the spinach mixture into the flour mixture and whisk until combined. Fold in mini chocolate chips if using.
Using a small ice cream scoop, scoop mixture into each muffin well. Bake for approximately 11 minutes.