BANANA SPINACH MUFFINS (grain-free)

(aka “THE GRINCH”, “KERMIT”, or “THE HULK” MUFFINS!)

The thought of a breakfast salad or another green smoothie turning you into a grouchy grinch?!?  Then this nutritious-and-delicious muffin recipe may be the perfect solution!  

These muffins contain no added sugar, grains, nuts, or dairy, but are absolutely packed with good-for-you greens, healthy fats, and protein. Better still, they are super easy to make in the blender or food processor (I use my Vitamix).

To my usual recipe, I sometimes add one or two tablespoons of Sproos Collagen Greens, superfood greens powder, or even matcha. They are great as is, or topped nut butter or melted coconut butter.

Ingredients for 12 muffins:

• 2 eggs

• 2 ripe bananas

• 1/4 cup avocado oil or melted coconut oil

• 1/4 cup unsweetened almond or coconut milk

• 1/3 cup raw honey or maple syrup

• 1 to 2 Tbsp matcha powder or Sproos collagen with greens powder (optional)

• 2 tsp pure vanilla extract (optional)

• 1 1/2 tsp apple cider vinegar

• 1/4 tsp sea salt

• 1 1/2 cups cassava flour

• 1/2 cup shelled hemp seeds (gluten-free if needed) or Nuzest Clean Lean vanilla or natural protein powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 3 1/2 cups baby spinach

Directions:

1. Preheat oven to 350F and grease or line a standard 12 hole muffin tin with silicone liners.

2. Put eggs, banana, oil, milk, honey/maple syrup, matcha or greens powder, vanilla, vinegar, and sea salt into a blender container or food processor. Blend until smooth.

3. Add remaining ingredients and blend well, stopping to scrape down the sides and bottom with a spatula as needed.

4. Pour or spoon the batter into prepared muffin cups.

5. Bake at 350F for 18 to 20 minutes or until top lightly browned and a toothpick inserted in the middle comes out clean.

Enjoy as is or top with almond or coconut butter.  These muffins can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.