Gluten Free Spinach Banana Muffins
Author: Laura Blaine
Serves: 18 Muffins
- DRY INGREDIENTS:
- 2 cup gluten free self raising flour
- 1½ tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- WET INGREDIENTS:
- ¾ cup milk
- ½ cup honey
- 1 large banana
- 6 ounce spinach
- ½ cup butter, unsalted and melted
- 1 large egg
- 1 tsp vanilla extract
- Preheat oven to 350F/180C/Gas 4
- Line a muffin pan with paper liners.
- Combine all dry ingredients in a large mixing bowl.
- Blend the wet ingredients in a blender or food processor until completely pureed.
- Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
- Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
- Cool all of the way before serving.
Recipe by at https://laurasglutenfreekitchen.com/2017/10/gluten-free-spinach-banana-muffins/
3.5.3228