Spinach Blender Muffins
Ingredient List
1/4 cup plant based milk of choice ( we like unsweetened almond or cashew) + 2 T. if needed
1/4 cup nut butter (we like Justin’s)
1/4 cup honey or other sweetener of choice
1 egg
4 T. ground flax seed
1 ripe banana
1 cup gluten free rolled oats
2 large handfuls fresh spinach
1 tsp. cinnamon
1/4 tsp. baking soda
Pinch salt
1 scoop protein powder of choice (optional)
1/4 cup nut butter (we like Justin’s)
1/4 cup honey or other sweetener of choice
1 egg
4 T. ground flax seed
1 ripe banana
1 cup gluten free rolled oats
2 large handfuls fresh spinach
1 tsp. cinnamon
1/4 tsp. baking soda
Pinch salt
1 scoop protein powder of choice (optional)
Directions
- Preheat oven to 350 degrees and grease a muffin tin with refined coconut oil
- Place all ingredients starting with the liquid into the blender
- Blend on high speed until completely smooth and batter forms
- Pour into muffin cups 3/4 of the way
- Bank for 20-25 minutes until slightly browned on top and set in the middle
- Let cool completely before removing from muffin tin
- Keep best in the refrigerator for up to a a week
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- Mains
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- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian
- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian