Vegan Green Banana Muffins

Name: Vegan Green Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 55 g coconut oil; 2 ripe bananas; 100 g Baby spinach; 50 g pistachio nuts; 100 g fine rolled oats; 250 ml coconut milk; 50 g spelt whole‑grain flour; 2 tsp Baking powder; 1 pinch salt; 0.5 tsp cinnamon; 30 g birch sugar (xylitol; 2 tbsp)

Prep: 15min

| Servings: 12 | Cook: 25min

Vegan green banana muffins from Spoonsparrow are a great idea as a healthy low‑carb dessert or breakfast!

Ingredients

55 g coconut oil
2 ripe bananas
100 g Baby spinach
50 g pistachio nuts
100 g fine rolled oats
250 ml coconut milk
50 g spelt whole‑grain flour
2 tsp Baking powder
1 pinch salt
0.5 tsp cinnamon
30 g birch sugar (xylitol; 2 tbsp)

Instructions

1.
Grease muffin tin cavities with 1 tsp coconut oil. Peel and chop bananas. Wash spinach, dry and roughly chop. Finely chop pistachios. Blend bananas, spinach, pistachios, oats and coconut milk in a stand mixer until smooth.
2.
Heat remaining coconut oil in a saucepan until liquid. Sift flour into a bowl. Pour banana‑spinach mixture over the flour and stir.
3.
Add coconut oil, baking powder, pinch of salt, cinnamon and xylitol with a hand whisk, mix to a smooth batter, adding more flour if needed.
4.
Fill muffin cups with batter. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 25 minutes or until a toothpick comes out clean. Remove, cool briefly, release from tin and serve.