Yields: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
Wet Ingredients:
- 2 large ripe bananas
- 1/2 cup unsweetened applesauce
- 1/4 cup oil (coconut, avocado, or light olive oil all work)
- 1/4 cup milk of choice (almond, soy, etc.)
- 1/4 cup maple syrup (or honey)
- 2 teaspoons vanilla extract
- 2 cups packed baby spinach
Dry Ingredients:
- 1 1/2 cups gluten-free oat flour (see notes)
- 1 cup gluten-free all-purpose baking flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Make the smoothie base: In a high-powered blender, combine the bananas, applesauce, oil, milk, maple syrup, vanilla extract, and spinach. Blend until completely smooth and vibrantly green.
- Combine dry ingredients: In a large bowl, whisk together the oat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Mix batter: Pour the green smoothie mixture into the dry ingredients and gently fold until just combined, being careful not to overmix.
- Bake: Divide the batter evenly among the muffin cups, filling about 3/4 of the way. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Oat flour: You can easily make your own oat flour by blending rolled oats in your blender until they form a fine powder.
- Variations: Add a handful of chocolate chips, chopped nuts, or dried fruit for a different flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
