Fluffy Coconut Spinach Muffins

Yummy, nutritious, and low carb muffins for any occasion.

Yield: 12 Servings (1 muffin per serving)

Total Time: 35 Minutes

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ingredients:

• 2¼ cups coconut flour
• ½ tsp. cinnamon
• ¼ tsp. salt
• ½ tsp. baking soda
• 1 tbsp. baking powder
• 4 cups spinach, tightly packed
• 1 tsp. apple cider vinegar
• 2 tsp. vanilla extract
• ¼ cup applesauce
• ¼ cup coconut oil, melted
• ½ cup coconut milk (unsweetened)
• ⅔ cup coconut sugar
• 1 medium banana, mashed

Directions:

Preheat oven to 425°F (218°C); prepare a standard 12-cup muffin pan by lining with muffins liners. In a bowl, mix gluten-free flour, cinnamon, salt, baking soda, and baking powder until well-blended.

In a blender, combine spinach, vinegar, vanilla extract, applesauce, oil, milk and coconut sugar; blend until very smooth. Add mashed banana and spinach mixture to the flour mixture and whisk until well-blended. Fill each muffin cup with batter to about ¾ full and bake for about 5 minutes. Lower heat to 350˚F (177°C) and continue baking for about 27 minutes or until a tester inserted in the center comes out clean. Remove from oven and let cool completely before serving.

Nutritional Information per Serving:

Calories: 192; Total Fat: 15.9 g; Carbs: 8.3 g; Dietary Fiber: 3.1 g; Sugars: 2.9 g; Protein: 4.4 g; Cholesterol: 0 mg; Sodium: 113 mg