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🍰 Vegan Green Muffins with Banana

194 kcal · 30 min · 4 servings

Ingredients

• 55 g coconut oil
• 2 ripe bananas
• 100 g baby spinach
• 50 g pistachio kernels
• 100 g fine oat flakes
• 250 ml coconut milk
• 50 g spelt wholemeal flour
• 2 tsp baking powder
• 1 pinch salt
• 0.5 tsp cinnamon
• 30 g birch sugar (xylitol; 2 tbsp)

Instructions

1. 1. Grease the muffin tin cups with one teaspoon of coconut oil.
2. 2. Peel the bananas and cut them into small pieces.
3. 3. Wash the spinach thoroughly and spin it dry.
4. 4. Chop the dry spinach roughly.
5. 5. Chop the pistachio kernels finely.
6. 6. Place the banana pieces, chopped spinach, and pistachios into a stand mixer.
7. 7. Add the oat flakes and coconut milk.
8. 8. Blend the ingredients in the mixer until smooth.
9. 9. Warm the remaining coconut oil in a pot until it is liquid.
10. 10. Sift the flour into a separate bowl.
11. 11. Pour the banana-spinach mixture into the bowl with the flour.
12. 12. Mix the ingredients well together.
13. 13. Add the liquid coconut oil, baking powder, a pinch of salt, cinnamon, and xylitol.
14. 14. Stir everything with a hand mixer until a smooth dough forms.
15. 15. Correction: If the dough is too liquid, work in a little more flour.
16. 16. Fill the dough into the prepared cups of the muffin tin.
17. 17. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
18. 18. Bake the muffins in the oven for 25 minutes.
19. 19. Perform the skewer test to check the cooking time.
20. 20. Remove the muffins from the oven and let them cool for a short time.
21. 21. Take the muffins out of the tin and serve them.

Nutrition per serving

• kcal: 194
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 18 g