~Part 1 of 2: Birthday Edition!~
-Recipe adapted from this one–
I made these muffins when I wanted a guilt-free snack/breakfast/dessert. I was a bit skeptical of the recipe at first, especially when I made a whole bunch of alterations, but it was a risk I was willing to take.
I also risked a gluten free version. Being the oddity I am, these were my birthday cakes, so I needed a gluten free kind that others could eat as well. It did not work out…
They baked for at least twice as long as the others, but still came out looking like this! I had to add extra coconut milk and subbed whole wheat to coconut flour. Please, do not attempt at home.
The others taste good though! Don’t call me crazy- try them for yourself and be pleasantly surprised.
2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp salt
1/4 cup coconut oil
3/4 cup coconut milk
2 tbsp. vanilla
at least a handful of baby spinach
2 bananas (over-ripe is the best)
1/2 cup +2tbsp. honey
Mix all of the dry ingredients in a bowl (the first four ingredients listed). Then, place the rest of the ingredients, excluding the bananas and vanilla, in a blender.
Now, blend until the spinach is broken down all the way, and add the bananas and vanilla into the mix. When everything is incorporated, pour the ‘smoothie’ into the bowl with the dry ingredients.
Mix them in well, and make sure it is not clumpy. Pour the mix into lined cupcake tins, about 3/4 of the way.
Once the oven is pre-heated to 350 degrees F., place the tins into the oven and bake them for 15-20 minutes, or until a toothpick comes out clean.