I’ll be the first to admit that not all of my healthy recipes turn out tasting super-fantabulous. But these little green monster muffins surprised my family and me. They were moist, sweet (although no sugar was added) and super fluffy. They even got one up on my wheat-free protester-kid. He loved them despite the fact that they were made with 100% spelt flour. If the mention of spelt flour caused your brain to go into pause mode, worry not! Just swap out the spelt for a 50/50 mix of whole wheat and white flour and you’re good to go. Either way, these are a delicious and healthy way to celebrate St. Patrick’s Day without added sugar, artificial colors or sweeteners.
Don’t hold the obsessive amount of green in these pictures against me. In the spirit of St. Patricks Day, I’ll admit that I may have over used the color. Possibly a red or purple placemat would have made these look as yummy as they really were!
I couldn’t believe how yummy they looked coming out of the oven. Ahhhh, my little green superhero muffins.
The banana and avocado makes them so moist. They are packed full of fluffiness and good ole’ fashioned healthy yumminess.
Ready and waiting to be eaten!
2 cups white spelt flour
1/4 cup coconut oil, melted
1/2 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1/2 avocado (pit removed)
1 1/2 ripe banana
1 teaspoon vanilla
3 packed cups fresh baby spinach leaves (6 ounces)
3/4 cup milk, non dairy
Preheat oven to 350 degrees F.
Spray 36 mini muffin tins or (12 regular sized) with non-stick oil.
Add spinach, banana, avocado, coconut oil, vanilla and milk to a blender and mix until smooth.
Combine flour, salt, baking powder, baking soda, ginger and cinnamon in a medium size bowl and mix well.
Pour wet ingredients into dry and mix well with a large spoon.
Scoop muffin mixture into muffin tins and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Every since my son was diagnosed with a wheat allergy, I’ve been on a search to learn how to make terrific tasting GF breads at home. Typically, I’m not afraid to experiment with new recipes, but I’ve tasted some pretty bad GF products at the store and made some equally bad failed experiments at home. Which is why I’m excited to share this recipe! It’s so good that my other son, who has rebelled against any GF and banana product, loved it! This recipes makes two loafs and within 4 hours, the first loaf was gone. I guess in a family of six, that’s not too bad!
These carrot muffins are quick and easy to make. They are surprisingly dairy and egg free, which makes them perfect for vegans or anyone looking for delicious, fluffy and yummy muffins!