Spinach Banana Muffins

Spinach-Matcha-Banana Muffins! A healthy green treat to celebrate and fun to make vegan dessert! We added a bit with gluten-free flour and added matcha to create a bold color.

Ingredients:

1/2 tsp matcha powder
1 cup nut milk (we used almond)
2 large eggs
2 tsp vanilla extract
2 cups fresh organic spinach (could also add shredded carrots, shredded zucchini, or shredded yellow squash *all raw* to really pack it full of veggies!)
1 ripe banana
1/3 cup Coconut Crystals
2 Tbsp Alive Coconut Oil
1 cup gluten-free flour (we like to use a blend of rice and potato flour)
1/2 cup Coconut Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions:

Put the first seven ingredients (nut milk, matcha, egg, vanilla, spinach, banana, Coconut Crystals) in a blender or food processor and blend.
Combine the dry ingredients (flours, baking powder, baking soda and salt) in a smaller mixing bowl and add wet mixture from blender to dry mixture
Add Alive Coconut Oil (melted) then stir together all ingredients till it becomes a batter consistency
Scoop into greased muffins tins or heart shaped spring forms to create a St. Patty’s clover
Bake at 375 F (12 minutes for mini-muffins or 17 minutes for regular-sized muffins or 20 minutes for spring form)
Enjoy!