spinach and banana muffins

serves 12

Ingredients

250 g banana (approx 2-2.5 bananas)
100g  frozen spinach
150ml milk (or milk alternative)
2 tbsp maple syrup
1 egg
50m oil or melted butter
1 cup rolled oats
1 cup flour
2 tsp baking powder

Method

1. In a blender blend the banana, spinach, and milk into a green smoothie
2. Pour the smoothie mix into a large bowl, add the egg and milk, whisk
3. Add the dry ingredients and mix with a wooden spoon
4. Fully greased muffin tray with the mix.  Can also line with paper muffin cups.
5. Heat oven to 180 degrees C and cook for 20-25 mins 
6. Store in an airtight container for 2-3 days or freeze

Notes

For a milder flavour, use rice bran oil or melted butter 
Cooking time is based on making 12 standard-sized muffins.  If you make mini muffins, please cook for less time.
This recipe has a large component of banana, this means the muffins are quite a moist muffin, once cooked they should feel spongy when you press the centre of one of the muffin tops.
Any milk alternative can be used if dairy allergy or intolerance is an issue
This recipe is wheat-free when a gluten-free flour is used, but NOT gluten-free if traditional oats are used