Spinach & Banana Muffins

Dry Ingredients:

2 cups of oatmeal

1tsp baking soda

1tsp cinnamon (feel free to add more)

Pinch of Himalayan sea salt

2-3 Tbsp ground flaxseeds (flax meal)

Wet Ingredients:

2 Ripe bananas

1/3 cup coconut oil (substitute olive oil for nut free)

1/3 cup maple syrup (reduce for less sugar)

1 Tbsp vanilla extract

1.5 Tbsp apple cider vinegar

2 eggs (substitute flax or chia egg for egg free)

1/3 bag (or large handful) of fresh spinach

Directions:

  1. Blend dry ingredients (in dry appropriate blender or food processor) and put into a bowl.

  2. Blend wet ingredients (in a wet blender) and add to bowl with dry ingredients.

  3. Mix well.

  4. Disperse into greased muffin tin and bake at 350 degrees for 18 minutes (or until cooked through).

  5. These freeze great!

Hint: you can easily do substitutions or add mix-ins to these and if you have enough liquid, you can blend it all at once in a blender and pour directly into the muffin tins 😉