Leprechaun Green Muffins

“Clever you may be but not as clever as me” We take St. Patrick’s day very seriously here in our household. I love getting the boys in the kitchen and creating new fun ways to get them to eat more vegetables. I took our favorite banana muffins and secretly added spinach to them so the sneaky little leprechauns will eat them! They each ate three of them!! Hope your families enjoy them as much as we did!

Ingredients

• 2 cups fresh baby spinach
• 3 medium overripe bananas
• 1/4 cup almond milk (or your favorite milk)
• 1/3 cup coconut oil, melted
• 2 eggs
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 3/4 cup all-purpose flour
• raw of granulated sugar to sprinkle on top

Directions

Preheat the oven to 325 degrees.

Line a muffin tin with muffin liners and set aside.

In a blender add the spinach, bananas, and almond milk. Blend it all together until really smooth. Pour into a large bowl. Continue to add in the melted coconut oil, eggs and vanilla extract and mix together.

Then add in the cinnamon, baking soda, salt and flour. Use a rubber spatula and stir it all together until it’s all combined. Use an ice cream scoop to scoop into muffin tins. Sprinkle the tops with sugar if you wish and bake for about 20-22 minutes or until they have puffed up and are slightly golden on the edges. Insert a toothpick into the center of one and if it comes out clean they are ready! Let them cool and enjoy!!