Gluten-Free Spinach Banana Chocolate Chip Muffins
(Yields 16 muffins)
Ingredients
3 - 4 bananas (depending on the size of your bananas)
3- 4 cups baby spinach (see method for bananas and spinach exact quantity)
1/2 cup water
1/2 cup sunflower oil
1/3 cup raw honey
1/2 cup sugar-free applesauce
1 1/2 tsp. pure vanilla extract
1/2 cup amaranth flour
1 cup gluten-free all-purpose flour
1/2 cup quinoa flour
1/2 cup raw sugar cane
2 tbsp. 100% pure cocoa powder
1 tbsp. baking powder (not all are gluten-free)
1/2 tsp. sea salt
3/4 cup semi-sweet chocolate chips
Method
Preheat oven to 425 degrees F and lightly grease pans.
In a blender, mix together the bananas, spinach and water (you should get a relatively smooth and thick liquid which should amount to no more than 1 1/2 - 2 cups). Add sunflower oil, honey, applesauce and vanilla extract and mix until blended.
In a large bowl, combine the next 7 ingredients. Stir in the banana mixture and mix until well blended. Fold in the chocolate chips.
Spoon the batter into the prepared muffin tin, using a 1/4 cup measuring spoon.
Bake for 15 minutes. Remove muffins to a wire rack and let cool completely.
Have a great day!
Amelie
Amelie, you're an inspiration! I'm glad to have found your Blog. I struggle with chronic inflammation and need to look for healthful ways to decrease the effects. I hope to incorporate some of your inspiration into our daily living! Keep up the great work!
ReplyDeleteTammy Hejda
Thanks you Tammy! It makes me happy to know that the blog can be helpful to others!
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