Spinach Spelt and Maple Muffins

Ingredients:

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


Method:

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. 

 

Get All the New Recipes to Your Inbox
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
No Comments Yet

Leave a Reply

Your email address will not be published.

Copyright © Hodelia Katsman | Bake Care 2017. All rights Reserved. Created by Bake care