These spinach + banana + blueberry muffins are seriously good and are Ella's favorite! I know you're probably thinking, why would you put spinach in muffins? Well, why not?! Spinach is a mega super food full of all the good stuff you need & want for your kids (and yourself). I make these weekly in my household, in fact I made a batch yesterday (15) and there is ONLY 1 left! (I did share with family, but still.) They are THAT good and good for you, I mean it when I say they're guilt free. I don't have to feel bad if I give Ella more than 1!

They are vegan, can be made gluten free, & only have 3 tiny teaspoons of raw sugar, the bananas provide the rest with their natural sweetness. They are perfect for breakfast or a mid-day snack and are so simple to make!

I love to spread a little almond or cashew butter on top, as Ella would say, "mmmm!" #EatGreenThings

Ingredients:

Makes 12-15

1 cup Almond flour

3/4 cup All purpose flour

* to make gluten free use 1 cup ground oats + 1 cup almond flour or 2 cups ground oats*

1/4 cup Ground flax

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

3 tsp Raw Sugar

1 tsp Cinnamon

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2 heaping cups of Spinach

1/2 cup Soy milk or unsweetened almond milk

3 Bananas, very ripe

1/4 cup Coconut oil

2 Tbsp unsweetened apple sauce

1/2 cup fresh or frozen blueberries (I like the frozen wild blueberries from Trader Joe's bc they're mini!)

Directions:

Preheat oven to 350 degrees. Prepare you muffin/cupcake pan by lining with cupcake liners or spray with pan spray.

In a food processor (I love my Ninja) puree the spinach and dairy free milk. Add the bananas & coconut oil and blend until smooth.

In a medium mixing bowl whisk together the dry ingredients. Pour the spinach/banana mixture + apple sauce into the dry ingredients and mix until there are no lumps. Add the berries into the batter and stir a few strokes to incorporate the berries, do not over mix! Using a medium ice cream scoop (with trigger) or a spoon, divide batter among 12-15 muffin tins. Bake at 350 degrees for approximately 25 minutes until the tops are slightly golden and springs back when touched. It's hard to do but try to wait until they are completely cooled before you dig in so the texture has time to develop!

Hope you like them as much as Ella & my family does!!

Gosh, I just love her tiny little hand! She's ready to dig in!

Oh how I love me some hummus. Every time I make it from scratch I'm like why don't I make this all the time?! It's ridiculous how simple it is to whip up. Have it as a simple snack with pita, spread it on a veggie sandwich or try it with my Arugula Farro Salad!

Ingredients:

1 can of chickpeas

1-2 Tbsp of tahini (not totally necessary but I just love the flavor it adds)

Juice from 1/2 a lemon

3 Tbsp olive oil

1/4 tsp of paprika

pinch of salt

2 -4 Tbsp water

Empty the contents from a can of chickpeas into a microwave safe bowl and cook for 3 minutes. Strain the liquid and place the chickpeas into a food processor. (Please go treat your self and buy one of these if you don’t already have one!! They are so useful, I love my Ninja and use it daily!)

Add the tahini, lemon juice, paprika & salt and blend on high. It will be thick and chunky but dont worry we’re about to smooth it out. Scrape down the sides and slowly drizzle in the olive oil while it is blending (if yours has a little opening, if not then add in 1 Tbsp at a time.) Next, add in the water 1 Tbsp at a time until you reach the consistency of your liking. Blend on high for 2-3 minutes until smooth. Feel free to keep a little chunky for extra texture!

I love to serve mine with olive oil, fresh herbs, paprika & tahini, yum!

This can be stored in an airtight container in the fridge for up to a week.

Ella's Spinach Banana Muffins

Simple Homemade Hummus