Don't worry, ads are not going to appear on your printed document!
Scan this to go to the recipe!
Vegan Spinach Muffins
www.theconsciousplantkitchen.comThese easy, healthy spinach banana muffins for kids are egg-free, dairy-free, and vegan-friendly.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-spinach-muffins/ or scan the QR code here ➡️
Servings: 24 mini muffins
Calories: 38.9kcal
Ingredients
- ½ cup Almond Milk or milk of choice
- 1 teaspoon Lemon Juice
- ¼ cup Melted Coconut Oil or any vegetable oil
- ¼ cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 2.5 oz Spinach
- 1 cup Mashed Banana 8.3 oz, it's about 2 large peeled bananas
- 2 cups Instant Rolled Oats (6.8 oz) or rolled oats
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 340°F (170°C) or 325°F fan-forced mode (160°C). Line two 12-hole mini muffin tray with a paper liner. Set aside.
- Measure all your ingredients in small bowls for precision. Make sure all the ingredients are at room temperature if using coconut oil, or the oil can firm up in contact with cold milk.
- Place all the ingredients in the jug of a high-speed blender, follow the order listed in the list above.
- Blend on high speed to form a thick green batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent, not grainy. Let the batter rest for 5 minutes in the jug to thicken.
- Transfer the batter into the prepared muffin tray.
- Bake for 15-18 minutes at 340°F (170°C) until a pick inserted in the center of the muffins comes out clean. After 8 minutes, foil the top of the tray to prevent the top from browning and keep the muffins very green.
- Let the muffins cool down on a cooling rack.
Notes
Storage: You can store the muffins for up to 4 days in a sealed container in the fridge or freeze and thaw 3 hours before at room temperature.
Nutrition
Serving: 1mini muffin | Calories: 38.9kcal | Carbohydrates: 4.7g | Protein: 0.2g | Fat: 2.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 91.9mg | Potassium: 58.4mg | Fiber: 0.3g | Sugar: 3.2g | Vitamin A: 282.9IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.1mg | Magnesium: 5.7mg | Phosphorus: 10.8mg | Zinc: 0.1mg