Banana Spinach Protein Muffins

Before putting your nose up at the thought of banana and spinach muffins, keep in mind that this recipe applies the nutrition of the spinach without much of the flavor. The banana and any add-ins (dark chocolate chips, chopped dates, nuts etc.) are the essence of this wonderful mid-morning healthy snack with an added protein boost.

(This recipe makes 12 large muffins)

Start by combining the following in a Magic Bullet, blender or food processor until a smooth but thick liquid is formed:

- 2 large over ripened bananas (I freeze mine when they start to go brown and thaw them for baking delicious treats such as these)

- ¼ cup unsweetened vanilla almond or cashew milk

- ¾ cup spinach leaves

Add the following to the liquid mixture:

- 3 Tbsp. melted coconut oil (or other alternative, such as olive oil, avocado oil etc.)

- 3 Tbsp. honey or maple syrup

- 1 egg beaten (or flax egg)

In a large bowl measure and combine:

- ½ cup protein powder (whey isolate, hemp or plant based etc. – plain works but a vanilla protein powder would also work well with the flavours)

- ½ cup amaranth flour*

- ¼ cup whole wheat flour

- ¼ cup ground almonds

- 1 tsp. baking soda

- 1 tsp. baking powder

-1 tsp cinnamon

* or replace with whole wheat flour if you do not have amaranth flour on hand. Large flake oats are also a nice addition.

Fold the wet ingredients into the dry until well combined.

Gently fold in chopped dates, dark chocolate chips, nuts or extra sliced banana.

Bake at 350oC for 15-20 minutes (until a toothpick inserted comes out clean).

These keep best in an air-tight container in the fridge or can be frozen.

Enjoy!!