PEANUT BUTTER PALEO (GREEN) MUFFINS
Hidden spinach that tastes like banana bread. Breakfast, snack, lunch, late night snack without the sugar crash.
1 cup all-natural almond butter or peanut butter (no added sugar or oil)
2 ripe bananas , mashed (about 1 cup mashed)
1-1.5 cup spinach
3/4 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs 1/2 teaspoon sea salt
1/4 cup honey or maple syrup
1 teaspoon cinnamon
OPTIONAL ADD-INS: 1/2 cup raisins or dried apple juice sweetened cranberries
Preheat your oven to 350 and prepare a muffin tin with 12 muffin liners.
Use a food processor or a blender if you don't have one to combine the nut butter, mashed banana, spinach, baking soda, vanilla, eggs, salt, honey (or maple syrup), and cinnamon, if using, and mix until smooth.
Mix in one of the optional add-ins. I prefer to add a few on the top after the liners have been filled as well.
Divide the batter among the 12 (give or take) muffin cups. Approximately 1/4 cup each of the batter in each.
Bake 20 to 25 until the muffins have risen, and the center of the muffin poked with a toothpick comes out clean. Allow to cool for at least 30 minutes before removing from the pan. These muffins should be stored them in the fridge once cooled. You can freeze them for up to 3 months in an airtight container, too.