This is one of my favorite muffins to make as it is not only gluten-free, but it’s also dairy-free and can be easily tweaked for a vegan version. It does come out green and perfect for a St. Patrick’s Day breakfast or snack for the kids and the entire family!
For a vegan friendly version, you can opt out the egg in the recipe and they will still taste good. If you are a doTERRA essential oils user and have cinnamon bark and lemon oils, add the 2 drops of cinnamon bark and 4 drops of lemon essential oil in the pureed liquid mixture and stir evenly before folding into the dry ingredients. These muffins are simple to make and are nutritious and delicious!
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Gluten-Free Banana and Spinach Muffins
Ingredients
- 1 cup all-purpose gluten-free (GF) flour
- 1 cup almond flour
- 3/4 cup organic blend coconut palm sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 tsp ground cinnamon (or 2 drops doTERRA Cinnamon Bark essential oil)
- 1 tbsp freshly grated lemon zest (or 4 drops doTERRA Lemon essential oil)
- 1/3 cup canola oil
- 3/4 cup almond milk or any plant-based milk of your choice
- 1 large egg, bring to room temperature
- 5 oz. package of fresh organic baby spinach
- 2 large organic ripe bananas
- 2 1/2 tsp pure vanilla extract
- 1/4 cup toasted sliced almonds, optional
Instructions
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Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.
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In a large bowl, whisk together the all-purpose GF flour, almond flour, sugar, baking powder, baking soda, salt, ground cinnamon, and lemon zest.
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In a blender, add the canola oil, almond milk, egg, spinach, bananas, and vanilla extract. Puree the ingredients until smooth.
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Then gently fold the spinach and banana mixture into the dry ingredients. Avoid over mixing.
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Fill each muffin cup 2/3 full. If using the sliced almonds, sprinkle a few on top of each muffin batter.
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Bake for 18-20 minutes or until toothpick inserted in the center of the muffin comes out clean.