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 www.thepaleomom.com
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
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.