Gluten free, grain free, dairy free, an option for EGG free...and they still taste good..?? Hell yeah they do!
So are you ready for it?
Makes 18 Muffins
1 Cup of Almond Flour
1 Cup of Cassava Flour
1 Teaspoon of Sea Salt
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
6 ounces of Spinach
2 Large Bananas (or 3 Medium) (ripened and mashed)
2/3 cups of Raw Pure Maple Syrup
1/2 cup of plain unsweetened Cashew Milk
1 Flax Egg (or normal Egg if using Eggs)
1/4 Cup of Applesauce (I like this recipe for homemade!)
1 1/2 Teaspoons of Vanilla Extract
*To make Flax Egg - mix 1 Tablespoon of Ground Flaxseed with 3 Tablespoons of water. Let it rest for 10-15 minutes, until it reaches a gooey texture.
Preheat oven to 350 and line a muffin pan with muffin liners.
In a large bowl, sift together Almond Flour, Cassava Flour, Baking Powder, Baking Soda and Salt. Set aside.
In a large blender or food processor, combine Spinach, Maple Syrup, Flax Egg, Cashew Milk, Applesauce and Vanilla Extract and blend well.
Fold Spinach Mixture into Flour Mix, and Mix well.
Blend in Banana Mash.
Fill each muffin cup about 3/4 of the way full.
Bake for 20-25 minutes (use a toothpick to check for doneness!).
Allow to cook for at least 5 minutes.
Refrigerate any leftovers.