GLUTEN-FREE SPINACH MUFFINS
Wednesday, April 12, 2017
GLUTEN-FREE SPINACH MUFFINS
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 12 muffins
If you struggle to get your greens in, how about making some muffins? These vegan & gluten-free Spinach Muffins are packed with nutritious spinach you can't even taste.
INGREDIENTS
INSTRUCTIONS
NOTES
*All gluten-free flour blends are made differently. I've only tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Flour, so I can't say how other blends will work.
source : http://www.emilieeats.com
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 12 muffins
If you struggle to get your greens in, how about making some muffins? These vegan & gluten-free Spinach Muffins are packed with nutritious spinach you can't even taste.
INGREDIENTS
- Non-stick spray or muffin liners
- 2¼ cups all purpose gluten-free flour*
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 cups spinach, tightly packed
- ⅔ cup coconut sugar
- ½ cup unsweetened almond milk
- ¼ cup coconut oil, melted
- ¼ cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 medium banana, mashed
INSTRUCTIONS
- Preheat oven to 425°F. Line a 12-cup muffin pan with muffins liners or spray with non-stick spray.
- In a large bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
- In a blender, add spinach, sugar, milk, oil, applesauce, vanilla and vinegar. Blend until completely smooth and there are no spinach chunks.
- Add spinach mixture and mashed banana to the flour mixture. Whisk until all ingredients are combined. Pour batter evenly into each muffin cup, about ¾ full.
- Bake for 5 minutes, then reduce heat to 350°F. Bake for an additional 25-27 minutes, until a toothpick inserted in a muffin comes out clean. Remove the muffins and let them cool in the pan for 10 minutes.
NOTES
*All gluten-free flour blends are made differently. I've only tested this recipe with Bob's Red Mill Gluten Free 1-to-1 Flour, so I can't say how other blends will work.
source : http://www.emilieeats.com