Gluten Free Green Muffins

By: Mane Hernandez

Gluten Free Green Muffins
cuisine icon Course
Appetizer, Breakfast, Snacks
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
6 servings, appetizer, baking, baking powder, bananas, breakfast, cinnamon, coconut oil, date caramel, egg, instant vortex, Mane Hernandez, oats, olive oil, snacks, spinach, tsp baking soda, tsp vanilla, vegetables

serving icon Servings
6 Servings
Ingredients
  • 2 cups gluten-free oats
  • 1 cup spinach
  • 1 tbsp coconut oil
  • 3 tbsp olive oil
  • 1 flax egg
  • 2 bananas
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 tbsp date caramel
Instructions
  • Add all the ingredients, except for the oat flour, to a food processor. Process until a green liquid batter is achieved. 
  • Add the oat flour to this batter and stir or blend just until incorporated. 
  • Pour the batter into an individual muffin mold pan. 
  • On the Instant Vortex control panel, press Bake and then set time to 18 Minutes and temperature to 350˚F (180˚C). Press Start.
  • Once Add Food appears on the display, add the muffin pan.
  • When the time is up, remove the muffins from the tray and let cool. Then unmold and enjoy.
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