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Gluten-Free Banana and Spinach Muffins
Course
Snack
Cuisine
American
Keyword
breakfast muffins, dairy-free muffins, Gluten-free muffins, snack muffins
Servings
18
standard size muffins
Author
Carolyn
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
Preheat the oven to 350 degrees. Line the muffin pan with cupcake liners.
In a large bowl, whisk together the all-purpose GF flour, almond flour, sugar, baking powder, baking soda, salt, ground cinnamon, and lemon zest.
In a blender, add the canola oil, almond milk, egg, spinach, bananas, and vanilla extract. Puree the ingredients until smooth.
Then gently fold the spinach and banana mixture into the dry ingredients. Avoid over mixing.
Fill each muffin cup 2/3 full. If using the sliced almonds, sprinkle a few on top of each muffin batter.
Bake for 18-20 minutes or until toothpick inserted in the center of the muffin comes out clean.