Gluten-Free Banana and Spinach Muffins
breakfast muffins, dairy-free muffins, Gluten-free muffins, snack muffins
standard size muffins
all-purpose gluten-free (GF) flour
organic blend coconut palm sugar
(or 2 drops doTERRA Cinnamon Bark essential oil)
freshly grated lemon zest
(or 4 drops doTERRA Lemon essential oil)
almond milk or any plant-based milk of your choice
egg, bring to room temperature
package of fresh organic baby spinach
organic ripe bananas
pure vanilla extract
toasted sliced almonds, optional
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.