Fruit and Veggie Smoothie Muffin

Fruit and Veggie Smoothie Muffin

• 2 ripe bananas
• 2 cups packed baby spinach
• 1 cup frozen mango chunks
• 1 1/4 cups almond flour (or gluten free flour)
• 1/2 cup coconut sugar
• 1 scoop vegan protein
• 1 T ground flax +3T water (mix together and set aside to thicken)
• 1/2 cup coconut oil
• 1 tsp baking soda (aluminum free)
• 1 tsp cinnamon
• 1/8 tsp salt
• If mixture is dry, slowly add 1T filtered water to desired batter consistency.

• Directions:
• Preheat oven to 350 degrees.
• Blend the bananas, spinach, and mango in a blender until very smooth.
• Once blended, add the oil and flax mix.
• In a medium-size bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
• Pour the smoothie mixture into the bowl and mix just until combined.
• Put paper or silicone muffin cups in a muffin pan.
• Spoon the batter with a 1/4 cup scoop, filling each cup about three quarters full.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

Enjoy,

Live Life Optimally,

Kristie

 Previous Post

Superfood Chocolate Strawberries

Next Post  

Dried Apples (with Cinnamon and Sugar)