Spinach Spelt and Maple Muffins


2 cups whole wheat flour / spelt flour

1/2 cup agave syrup / maple syrup

2 tsp. aluminum free baking powder

1/2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/4 cup grape seed oil / peanut oil  

3/4 cup lactose free milk / almond milk

150-170 g fresh spinach leaves

1/2 cup banana (about 2 bananas)

1 vanilla stick


1. In the first bowl mix all the dry ingredients.

2. In a blender bowl, grind the spinach, add milk and oil, and continue to grind until you get a mashed texture.

3. Add the banana and vanilla, and stir well.

4. Transfer the spinach puree into the flour bowl, and stir.

5. Fill muffin’s trays with up to 2/3 of the height, and bake at 350F (176C), for about 18-20 minutes, until a toothpick comes out clean. 


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