Ingredients
Scale
- 2 packed cups (3 ounces) fresh baby spinach
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup maple syrup
- 1/2 cup plain milk (oat milk, almond milk, cow’s milk, etc)
- 2 tablespoons avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (240g) oat flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
Instructions
- Prep the oven. Heat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Blend. Combine the spinach, bananas, maple syrup, milk, oil and vanilla in a blender. Pulse until smooth. Add the remaining ingredients and pulse until just combined, pausing to stir the ingredients and scrape the sides of the blender if needed.
- Bake. Pour the batter out evenly into the 12 muffin cups (they should be nearly full). Bake for 14-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Serve. Transfer the pan to a wire rack and let the muffins cool for at least 10 minutes. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months. Serve and enjoy!
