Allergy-Friendly Green Banana Muffins

These muffins go so fast in my house! The spinach is indiscernible and the sweetness is just right. We have these for breakfast, snack, or dessert. Store in an airtight container in the refrigerator for 3 to 4 days.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 247 Calories

Ingredients

• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup cornmeal
• 2 tablespoons warm water
• 1 teaspoon xanthan gum
• ¾ cup maple syrup
• ¼ cup canola oil
• 2 medium ripe bananas, mashed
• ½ teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• ½ cup coconut flour
• 1 (5 ounce) package baby spinach
• 1 cup rice flour
• ½ cup vegan chocolate chips (such as Enjoy Life®)
• 1 ½ teaspoons dry egg replacer (such as Ener-G®)
• ¾ cup oat milk
• 3 tablespoons applesauce, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step 2

Whisk rice flour, coconut flour, cornmeal, xanthan gum, baking powder, baking soda, and salt together in a large bowl.

Step 3

Whisk water and egg replacer together in a glass measuring cup. Add enough applesauce to make 1/4 cup. Transfer mixture to a blender; add oat milk, maple syrup, baby spinach, oil, and vanilla extract. Blend until smooth.

Step 4

Pour spinach mixture over the flour mixture; mix until just combined. Fold mashed bananas and chocolate chips into the batter.

Step 5

Scoop batter into the prepared tin, filling each cup 3/4 full.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool completely.