These gluten free, dairy free, nut free, lower carb GREEN SMOOTHIE MUFFINS are perfect for make-a-head breakfasts or fast snacks. They taste like banana bread but contain 4 CUPS OF SPINACH! And they are nut free which makes them perfect to back in school lunches.
1/2 Cup Tapioca Flour
1/4 Cup Flax Meal
1 teaspoonBaking Powder
4CupsLightly Packed Spinach(fresh or frozen)
1Ripe Banana(fresh or frozen)
1/4Cup Coconut Oil
1/3 Cup Maple Syrup
2 teaspoonsVanilla Extract
Heat oven to 375
Mix the first 6 ingredients together in a bowl (all the dry ingredients). Set aside.
In a blender, combine remaining ingredients (all the wet ingredients + spinach).
Pour batter into lined muffin pan. (about 1/4 C of batter will go into each liner)
Bake for 21 minutes. Then turn oven OFF, leave door slightly ajar, and let muffins sit inside oven for another 5 minutes.
Remove muffin pan from oven and let cool for 10 minutes before transferring individual muffins out of the pan.
Spinach, both raw and cooked, are the most iron rich leafy greens out there; containing 2.71 mg if raw and 3.57 if cooked (for every 100 grams)! This is excellent if you've just had a baby, are low in iron, or on your period.Flax is high in omega-3 fatty acids which is an excellent ant-inflammatory and a great source of dietary fiber.Coconut Oil is high in medium chain triglycerides, helps to raise HDL cholesterol (the "good" cholesterol), and loaded with fatty acids (which is brain fuel).Pasture Raised Eggs are an excellent source of high-quality protein, raise HDL cholesterol (the "good" cholesterol) and lower triglycerides, contain choline (an essential B vitamin), and contain antioxidants that target eye health.