Monday, May 18, 2015

Green Muffins

I know my toddler is supposed to be developing a taste for green vegetables at the moment, but that's hard to do when he prefers to throw them by the fistful on the floor....and then I found these muffins. Loaded with almond and flax meal and a full cup of both spinach and broccoli, these muffins give me a sigh of relief that my little guy is getting some sort of nutrition. They're even a great snack for parents - enjoy!

Broccoli-Banana Muffins
Photo and recipe slightly adapted from

  • 3 very ripe bananas
  • 1 cup steamed broccoli (fairly small flowerets)
  • 1 cup frozen, chopped spinach (thawed and squeezed and drained of excess liquid)
  • 1¼ cup blanched almond flour
  • ¼ cup coconut flour
  • ¼ cup flax meal
  • 3 eggs
  • ¼ cup honey
  • 1/3 cup extra virgin coconut oil, melted
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 1½ tsp lemon juice
  • 2/3 cups mini chocolate chips (optional)
1.    Preheat oven to 350F.  Grease a muffin pan (or line with paper muffin cups).
2.    Combine almond flour, coconut flour, baking soda and salt together in a small bowl.
3.   Blend bananas, broccoli, spinach and egg together in a blender, food processor or with an immersion blender.  Pour out into a large bowl.
4.    Add honey, coconut oil, vanilla, lemon juice and flax meal to banana-broccoli mixture.
5.    Add dry ingredients to wet ingredients and stir to combine.
6.    Scoop mixture into muffin pan and bake for 30 minutes.