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

Author: Christen

Prep Time
5

Cook Time
25

Total Time
30

Breakfast

American

Dairy Free Gluten Free spinach grain free muffin nutritious veggie

Instructions

1 Preheat oven to 350 degrees.
2 Line a muffin tray with 12 liners and spray with cooking spray.
3 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.
4 Once blended, add in coconut flour, garbanzo flour, and salt. Blend until
incorporated, scraping down sides if needed.
5 Scoop into muffin tins. These muffins are pretty dense and don't rise very much,
so I fill my tins pretty full.
6 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!