Emerald Muffins

My Emerald Muffins are made with fresh spinach and bananas. They are delicately sweet, packed full of vitamins, protein, low sugar, dairy free and make for a great snack for all ages.

By Rose Huxford

The inspiration for my Emerald Muffins came from a friend in my writing group. She mentioned that her family enjoyed spinach muffins, which helped her kids eat more spinach. I decided to put my own twist on the original recipe by making them dairy-free, low in sugar, and low in carbs, while adding extra nutrients and protein. They are perfect for kids' lunches and can be frozen for up to a month.

Emerald Muffins

Yields: 18 muffins

Pre-heat oven: 350 degree F

Prep-time: ~10 minutes

Bake-time: ~15-18 minutes

Equipment: Food Processor, or Blender, muffin tin(s), muffin liners, large bowl, whisk, spatula, ice cream scooper, measuring cups, liquid measuring cup, measuring spoons, toothpick.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients

• 2 cups spinach, washed and patted dry

• 1 ripe banana

• 1/2 cup real maple syrup

• 1 tsp pure vanilla extract

• 1 tbsp plain dairy free yogurt (I like Forager), or plain Greek yogurt

• 1 cup unsweetened applesauce

• 1/2 cup almond milk, or any non-dairy milk

• 1/4 monk fruit sweetener, or cane sugar

• 1 tbsp chia seeds

• 1 cup King Arthur almond flour

• 1 1/2 cups King Arthur all-purpose flour, or King Arthur GF 1 to 1 baking flour

• 1 tbsp hemp seeds

• 1 tsp salt

• 1/3 cup quick oats, or regular

• 1 1/2 tsp baking powder

Directions

1. Pre-heat the oven to 350 degree F.

2. Line your muffin tin(s) with muffin liners, and set aside.

3. In a food processor, or blender, puree together the spinach, banana, applesauce, maple syrup, vanilla extract, yogurt, almond milk and sweetener until you have a smooth and creamy consistency.

4. Pour the liquid ingredients into the large bowl and add the chia seeds. Stir.

5. Next, add to your wet ingredients almond flour, all-purpose flour, salt, hemp seeds, oats and baking powder. Use a spatula to stir in all the dry ingredients until they are fully incorporated into the wet ingredients. Try to not over stir, this will make for hard and dense muffins.

6. Use a ice cream scooper, or a spoon, to add your batter to your muffin liners. Fill up about 3/4 of the way full. Once all the liners are full with your batter, lightly tap the muffin tin on the counter to remove any air bubbles.

7. Bake for about 15-18 minutes, or until a toothpick comes out clean. Some ovens require longer bake time.

8. Once fully baked, allow the muffins to cool for a few minutes in the tin before transferring them to a cooling rack.

9. Enjoy your muffins warm fresh out of the oven!

10. For storing: Allow the muffins to cool completely before storing them in a resealable freezer bag, then place them in the freezer for about 1 month. Or, keep them in an air tight container on the counter up to 3-4 days.

11. Enjoy!

By Rose Huxford

By Rose Huxford