easy, healthy & kid-friendly
THE PICKY EATER
– These muffins have no refined sugar! – Tastes like banana bread. – They have a moist yet fluffy texture! – A perfect way to use up extra bananas
Preheat the oven to 330 degrees F / 170 C. Line a muffin tray with muffin cups. A greased muffin tin also works!
Combine bananas, vanilla, fresh spinach, ground flax seeds, almond milk, honey, and coconut oil in a food processor. Pulse until smooth then set aside.
Whisk together the remaining ingredients in a separate bowl.
Pour the liquid ingredients into the dry ingredients and stir until it forms a smooth batter.
Scoop the batter into the muffin liners and bake for 15 to 20 minutes or until a skewer comes out clean.
Let the muffins cool for a few minutes before transferring them to a cooling rack.