Spinach-Banana-Carrot Garbanzo Flour Muffins
Super nutritious muffins packed with veggies! These muffins are just the right amount of sweet and pair well with a little smear of nut butter.
Servings: 12 Muffins
Calories: 86kcal
Ingredients
- 5 oz Shredded carrots (about 2 cups)
- 3 Cups Frozen spinach, thawed Option to use zucchini, but omit the milk
- 1 Ripe Banana
- 1/4 Cup Almond milk, or any milk preference
- 2 Tbsp Coconut oil, room temperature
- 1/4 Cup Maple syrup
- 1 Tbsp Vanilla
- 1 tsp Salt
- 5 Tbsp Coconut flour
- 1.5 Cups Chickpea/garbanzo bean flour
- 1 tsp Baking soda
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tray with 12 liners and spray with cooking spray.
- Using a food processor, blend together carrots, spinach, banana, milk, coconut oil, maple syrup, vanilla, and salt. You may need to do this in 2 batches.
- Once blended, add in coconut flour, garbanzo flour, and salt. Blend until incorporated, scraping down sides if needed.
- Scoop into muffin tins. These muffins are pretty dense and don't rise very much, so I fill my tins pretty full.
- Bake for about 25 minutes, until the tops are browning and a toothpick comes out clean. Allow to cool before eating, otherwise the muffin liners may stick. Enjoy!
Notes
You may opt to use shredded zucchini if you prefer, instead of the spinach. However, zucchini has a higher water content, so if doing that, omit the milk.