Green Muffins.

Oh, here she goes again: making a perfectly wonderful breakfast food into a sideshow of hippie proportions. DEAL WITH IT. These green babes are fabulous! Their Irish hue makes me oh-so-happy. I especially enjoy the simple ingredient list. I made these dairy-free and gluten-free using almond milk, oat flour, and a gluten-free flour blend, but I think the ease of this recipe lends itself well to using any all-purpose-type flour you have. Bake these on St. Patrick’s Day forevermore! You’re welcome. Many thanks to this recipe for the inspiration and guidance!

1 c oat flour
1 c gluten-free flour blend or all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 c coconut oil
3/4 c milk (I used unsweetened almond milk)
1 6-oz bag fresh greens (I used arugula; the original recipe calls for spinach; use what’s in your fridge)
2 tbsp maple syrup
2 bananas
2 tsp vanilla

In a large bowl, whisk together flour(s), baking powder, baking soda, cinnamon, and salt. In a blender, pulse milk, maple syrup, and coconut oil until oil is emulsified, about 5 pulses. Add greens and pulse 10-12 times and then then blend until smooth. Toss in bananas and vanilla; blend 10 more seconds or until mixture is smooth. Add green mixture to flour mixture and gently fold ingredients together until flour is mostly moistened. Pour into lined or greased muffin cups and bake at 350 degrees for 12 minutes or until tops are a tiny bit golden and muffins are set. Enjoy hot! Makes about 1.5 dozen.

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