A great way to eat more greens! This is one way I get more spinach into my family’s diet. These gluten free muffins are made with teff and almond flour and make a great nutritious breakfast or snack.

Dry ingredients:

1 ½ cups teff flour

½ cup almond meal

2 tbsp ground flax seeds

1 ½ tsp cinnamon

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet ingredients

¾ almond or dairy free milk

½ cup honey

1 large banana

1-2 cups frozen spinach (let thaw for 10-15 minutes)

½ cup coconut oil or butter (melted)

1 large egg

1 tsp vanilla extract

Directions:

Preheat oven to 350F.  Combine all dry ingredients in a large mixing bowl.  Blend the wet ingredients in a blender or food processor until pureed. Pour the puree into the dry ingredients and fold together gently until just combined. Spoon the batter into a greased muffin pan and bake for 18-22 minutes.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.