Makes 12 muffins                                                 Vegan Option, Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

Ingredients

Dry

 

• 1 1/2 cups brown rice flour

• 1 1/2 cups oat flour

• 2 Tbsp. nutmeg

• 1/2 tsp. sea salt

• 2 tsp. baking soda

 

 

Wet

 

• 1 cup cooked quinoa

• 2 eggs - or - 3 Tbsp. ground flax seed + 6 Tbsp. filtered water

• 1 cup unpasteurized honey or maple syrup

• 1 large banana (or 2 small ones), mashed

• 4 cups spinach leaves, processed

• 2 Tbsp. coconut oil. melted

• 2 tsp. pure vanilla extract

• zest of 1 lemon

 

 

What to do

 

1. Preheat oven to 350° F (177° C). Add 12 muffin cups/liners to the muffin tray.

 

2. Add the dry ingredients to a large bowl and stir.

 

3. If you are using the ground flax seeds instead of the egg - Grind 3 Tbsp. flax seed in your coffee grinder or nutribullet. Mix the ground flax seed with the the 6 Tbsp. filtered water and let thicken in your fridge for 5 minutes.

 

4. Add spinach to your food processor, I used my mini one and did three separate batches. Blend until fine but not runny. 

5. If your honey is firm add to a bowl and use the double boiler method to soften, by adding the bowl to a pot of hot water. The honey will start to melt and become runny. Perfect for the muffin recipe.

 

6. Add all the wet ingredients to a large bowl and stir. Mix the dry ingredients with the wet ingredients.

 

7. Fill each muffin cup/liner with muffin batter to the rim. Place muffin tray in the oven on the middle rack and bake for 25 minutes, or until the tooth pick comes out clean. Let sit for 20 minutes in the tray, then move to a cooling rack. Make sure you eat one warm!! Enjoy and share!