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.