Healthy Green Muffins (Paleo, Flour-less, GF, No Sugar Added, Toddler Approved)
I’m so excited to share these HEALTHY GREEN MUFFINS with you!!! I think it’s so fun that they are green. Perfect for St. Patty’s Day… OR just perfect to sneak some greens into your toddler’s diet or even your diet! ;)
I packed 3 cups of tightly packed spinach and kale in these muffins and you can’t even notice they are in there! Trust me on this! Added perks… Spinach is rich in vitamins A, C and K, magnesium, iron and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress and reduce blood pressure levels. Kale is one of the most nutrient dense foods on the planet. Eating one cup of chopped kale gets you over 200% of your daily value of vitamin A, 134% of your daily value for vitamin C, and almost 700% of your daily value for vitamin K! In addition, kale contains important minerals like manganese, potassium and copper.
For this recipe, you can use only spinach or add kale like me or add whatever leafy greens you like. There are no added sugars in this recipe but trust me on this… the ripe bananas make them sweet so you don’t notice the veggies! LOL I can’t wait for you to see for yourself. Enjoy!
Ingredients:
2 really ripe large bananas (more brown the better)
2 eggs
1 cup nut butter (I used almond butter but you can use any kind - cashew, peanut, sunflower seed butter works as well)
1/2 tsp baking soda
1 tsp apple cider vinegar
1 tsp vanilla extract or 1 tbs honey (optional - I didn’t use this and I thought it was still sweet, depending on how brown your bananas are)
2 cups of spinach, kale or any leafy greens you choose.
Directions:
1.) Preheat oven to 350 degrees F.
2.) Place all ingredients in blender or food processor and mix until completely smooth.
3.) Pour batter into a lined muffin tin pan.
4.) Bake at 350 oven for 9-11 minutes for a mini muffin tin or 15-20 minutes for a regular muffin tin.
Enjoy!!!
Please save, pin, and share!!! And tag me on IG or FB if you try it out!
xoxo,
Coach K
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