Hulk Muffins

 

These banana spinach muffins, which we called Hulk muffins because of their color, were really good. Mine didn’t come out as plump as the ones at the original link, but they were well-received nonetheless! I got 16 muffins in all. 

2 cups old-fashioned oats 

¼ cup ground flaxseed 

2 tsp. baking powder 

½ tsp. baking soda 

½ tsp. salt 

1 tsp. ground cinnamon 

½ cup coconut sugar (or sugar of your choice) 

½ cup almond milk (or another milk of your choice) 

2 cups packed spinach leaves 

¼ cup coconut oil 

2 extra-ripe large bananas 

2 eggs 

1 tsp. vanilla 

Preheat oven to 375 °F. Grease or line a muffin tin. 

Put 2 cups of old-fashioned oats in your blender (I used my Vitamix) and blend until the oats achieve the texture of flour. Transfer to a medium mixing bowl. 

Add the rest of the dry ingredients (ground flaxseed, baking powder, baking soda, salt, cinnamon, and sugar) to the oat flour. Set aside. 

Add almond milk to the blender followed by 2 cups of spinach. Blend together until completely smooth and homogenous. 

Add bananas and coconut oil and blend until smooth. 

Add vanilla and eggs and blend until just combined. 

Pour wet ingredients into the dry mixture and stir to combine (making sure there are no lumps)! 

Fill each well in your prepared muffin tin. Bake for 20-25 minutes or until a toothpick comes out clean and the top springs back when touched.