You don’t have to drink your breakfast smoothie – you can take it with you as a muffin! These taste moist and delicious like banana bread, except they’re green! A nutritious snack that packs, travels, and freezes well, tuck a few in your bag for a nourishing meal on the go. Even better, they’re Paleo, gluten-free, grain-free, and low-carb. I used spinach and parsley, or you can use any leafy green you have on hand such as chard, kale, bok choy, etc. Green banana is high in resistant starch, a healthy fiber that helps cleanse the digestive track without the glycemic load of a ripe banana. You can usually ask for green bananas in the back produce section of your grocery. Add your favorite protein powder and green powder for a nutritious morning boost. I suggest tasting the batter and then sweeten to taste. Chia seeds add protein, Omega-3 fats, anti-oxidants, and minerals. A whole apple contains pectin, to help hold these babies together. And there’s no need to peel, as apple peels are loaded with healthy nutrients. Store muffins in the refrigerator for 5 days, or in the freezer for up to 3 months. Makes 12 regular muffins, or about 30 mini-muffins.
- 3 large eggs (165 grams)
- 50 grams raw baby spinach (c 1 cup packed tight)
- 50 grams fresh parsley, including the stems (1 cup tight)
- 2 tablespoons chia seeds
- 1 tablespoon apple cider vinegar
- 1-inch fresh ginger root, diced
- 1 green banana, in chunks
- 1 apple, cored, in chunks with the peel
- 1/2 cup sweetener or less to your taste such as Just Like Sugar Table Top natural chicory root sweetener, or 3 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
- 1 tablespoon pure vanilla extract
- 2/3 cup (151 grams if hard) coconut butter
- 1 cup almond meal
- 1/3 cup your favorite protein powder
- 2 tablespoons your favorite green powder
- 1/4 very heaping teaspoon unprocessed salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground anise (optional)
- 1 teaspoon baking soda
- Preheat oven to 350°F. Grease muffins tins, and flour with almond meal.
- Place all the wet ingredients into a food processor or blender: eggs, spinach, parsley, chia, vinegar, ginger, banana, apple, optional sweetener, and vanilla. Process completely until liquefied. Add coconut butter and process again.
- If you’re working in a food processor, add the dry ingredients to the wet. If you blended the wet ingredients in a blender, use a large mixing bowl, and whisk together the dry ingredients: almond meal, protein powder, green powder, salt, spices and baking soda. Mix the wet and dry ingredients together briefly and spoon the batter into muffin tins
- Bake regular muffins 22 – 28 minutes, mini muffins 12 – 15 minutes, or until a wooden toothpick comes out clean. Cool and enjoy your nourishing creation!