Healthy Banana Spinach Muffins (vegan, gluten-free, oil-free)
These healthy banana spinach muffins are made with wholesome ingredients and taste delicious. Kid approved and perfect for St. Patrick's Day!
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Ingredients
- 2 very ripe large bananas
- 1/2 cup sunflower seed butter (or any natural/runny nut butter)
- 1/3 cup unsweetened soy milk (or any non-dairy milk)
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/3 cup pure maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups packed raw baby spinach
- 2 1/4 cup oat flour (I blended 2 1/4 cups rolled oats in my blender)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 teaspoon fine sea salt
- blueberries, raspberries, and/or chocolate chips for topping
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with liners or grease the pan.
- In a small bowl, make the flax eggs by combining the ground flax and water. Set aside for 5 minutes to thicken.
- If you are making your own oat flour, add 2 1/4 cups of rolled oats into your high speed blender (I use a Vitamix). Blend until it becomes a fine flour. Pour flour into a medium mixing bowl.
- Add the baking powder, baking soda, cinnamon, and salt to the bowl with the oat flour. Whisk until well combined and there are no lumps. Set aside.
- Add the ripe bananas, sunflower seed butter, soy milk, flax eggs, maple syrup, apple cider vinegar, vanilla extract, and spinach to your high speed blender (Vitamix). Blend on high until completely smooth.
- Pour mixture into the bowl with the dry ingredients. Use a spatula to mix until combined and there are no lumps. Careful not to over mix though!
- Fill each muffin cup with the batter until 3/4 full or almost to the top. Bake for 25 minutes. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 2-3 days or in the fridge for 5 days.
Servings: 12