Go green and eat clean this St. Patrick’s Day with my gluten-free blender muffins! Now, I know the sound of spinach or kale in bread may sound odd, but I’m sneaky and get all excited when my kids eat greens and don’t even know it. The kale and spinach go completely undetected and these yummies just taste like great green-looking banana muffins.
While most people may pair muffins with guilt, the secret to skinny snacks is in your flour and sugar choices. Indulge by baking with alternate flours; grab a few of my faves here!
The best part is you can get festive and make muffin memories for St. Patrick’s Day. I like adding just a smidge of green coloring for drama but you can totally omit if you’d rather keep things natural. And finally, did I mention how easy it is to add all these ingredients at once to a blender without dirtying several bowls? You’re welcome. If your heart (and stomach) scream for more muffins, try baking my Almond Blueberry or Lemon Muffins.
Go Green Blender Muffins
- 2 large eggs
- 3/4 cup milk (regular, coconut, almond or your choice)
- 1/4 cup canola or coconut oil or butter
- 2 teaspoons pure vanilla extract
- 1 cup kale or spinach
- 2 ripe bananas
- 1 tiny drop green food coloring for POP! (optional)
- 2 cups gluten-free flour
- 1/2 cup almond flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 350°F. Grease muffin tins with a little bit of coconut oil or oil spray. Alternatively, use paper liners.
Add all wet ingredients into your blender. Then add dry ingredients gradually and blend just until incorporated.
Pour batter into muffin tins. Muffins will rise so leave room at the top!
Bake for 20 minutes or until muffins are set and lightly golden. Cool for 5 minutes before serving.