These spinach-filled green eggless banana muffins are dense but not heavy, and slightly less airy than a cupcake. Plus, they're dairy-free, refined sugar-free and use spelt flour instead of traditional wheat flour.
Ingredients
1 tbsp ground flax + 3 tbsp water
⅓ cup melted coconut oil
1½ tsp vanilla
4 small ripe bananas
2 cups loosely packed spinach
½ cup coconut palm sugar
1½ cups spelt flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Optional:
dark chocolate chips
pecan halves for topping
Instructions
Combine ground flax and water in a small bowl and let set for 5 minutes until an egg-like consistency is reached
Preheat oven to 350F, line or grease a muffin tin and set aside
Add the flax egg, coconut oil, vanilla, spinach and 2 bananas to a blender and blend until smooth
In a large bowl, mash the remaining 2 bananas and add the spinach mixture and the coconut sugar
Whisk together gently until the sugar is dissolved
Sift in the spelt flour, baking powder, baking soda and cinnamon and mix until just incorporated
Fold in the chocolate chips now if using
Divide the batter evenly among muffin cups and top each with a pecan half if desired
Bake for 25 - 30 minutes or until a toothpick inserted into the muffin comes out clean
Recipe by Diary of an ExSloth at https://exsloth.com/green-eggless-banana-muffins/