🍀 Shamrock Muffins

 

🍀 Shamrock Muffins

No leprechaun tricks here—just pure, wholesome goodness! These Shamrock Muffins are naturally green (thanks to spinach!), perfectly sweet from ripe bananas, and completely gluten-free and dairy-free. They’re a delicious way to sneak in some extra greens while keeping things light, fluffy, and totally satisfying.

Ingredients:

  • 2 cups gluten free flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1 egg

  • 2 tsp pure vanilla extract

  • 3/4 cup pure maple syrup*

  • 3/4 cup milk alternative (I used almond)

  • 1/4 cup coconut oil, melted

  • 1 5 oz bag fresh baby spinach (5-6 oz)

  • 2 medium ripe bananas, mashed with a fork

    *for lower glycemic index, use 2/3 cup date syrup + 2/3 cup allulose

Instructions:

  1. Preheat oven to 350 degrees.

  2. Line a standard muffin tin with paper liners and spray with baking spray.

  3. In a large bowl, whisk together flour, baking powder, baking soda and salt

  4. In blender, add egg, maple syrup, milk, oil, vanilla and spinach.

  5. Add spinach to flour mixture and stir util just combined. Fold in mashed banana.

  6. Scoop batter into prepared muffin tin filling ups about 3/4 full. An ice cream scoop works well.

  7. Bake 25 minutes, or until toothpick comes out clean. 

  8. Store at room temp for up to 3 days. These freeze well.

*Recipe adapted from Pamela Salzman

DessertDoris Steere