Gluten-Free Spinach Muffins
I feel like the name of this recipe alone is enough to make some of my non-foodie friends make fun of me. Because unless you want a gluten-free recipe that happens to be packed with tons of fruit and veggies, why would most people think to try this?!
I know, I am the exception too. This recipe caught my eye on Baby Bloom Nutrition though as I looked for fun and festive options as we approached St. Patrick's Day. I wondered how it would go over with our girls who have seemed a bit more skeptical to what all I put in foods since my Read Across America green eggs and ham attempt. Miraculously though, these were a hit! Our daughter didn't want to try them initially, but by afternoon snack time she self-requested one without even being offered, probed, nor pushed. I was so proud! Especially when she came back for seconds.
Here I have included the adaptations I did using the original recipe at Baby Bloom Nutrition.
Ingredients:
- 2 small bananas, peeled
- 3 cups spinach, packed
- 12 dates, pitted
- 1/4 cup avocado oil
- 3/4 cup almond milk, unsweetened
- 2 teaspoons pure vanilla
- 1 cup gluten-free flour
- 1 cup oat flour*
- 1/4 cup coconut sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 350 degrees. Line 18 muffin tins with silicone or parchment liners.
- In a blender, add bananas, spinach, dates, oil, and almond milk. Blend until well combined.
- In a separate mixing bowl, add all of the remaining dry ingredients. Pour wet ingredients from blender into bowl with dry ingredients. Mix gently until combined, being careful to not over-stir.
- Fill each muffin tin two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from muffin pan and let rest on large cooling rack. Enjoy immediately, or store in an air-tight container in the refrigerator and enjoy within 5-7 days.
Notes:
- For a quick 1-minute tutorial on how to make your own, inexpensive oat flour, check out this video I shared on Instagram. It is the easiest and most cost-effective way to go for such a healthy, whole grain option!
- See the picture below to justify why I use silicone (or parchment paper) muffin liners. Regular ones leave so much unnecessary food on the wrapper, which all goes to waste. Try one of these other options tagged under the products section below.
Products Used (includes affiliate links; see disclosure below):
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