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
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