Spinach, Banana & Blueberry Muffins

These muffins are tasty & have no added sugar! 

1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup unsweetened apple sauce
1/4 cup melted coconut oil
1/2 cup plain full fat geek yogurt
zest of 1 lemon
1 tsp vanilla 
1/2 cup of blueberries, halved
2 medium ripe bananas
1.5 cups of packed baby spinach leaves

1. Preheat oven to 350
2. In a large bowl, combine flours, baking powder, baking soda & salt
3. In a separate bowl, whisk the eggs, applesauce, oil, yogurt, lemon zest, vanilla & blueberries
4. Mash the banana & add it to the wet mixture
5. Blend the spinach leaves in a food processor or chop finely & add to the wet mixture, mixing everything together
6. Add the wet mixture to the dry mixture and stir until just combined. Make sure you do not over mix
7. Spray or line 12 large muffin cups 
8. Spoon the batter into each cup & bake at 350 for 20-25 minutes 

Lillian LOVED these muffins & didn't let a single crumb go to waste!
They are perfect for a snack on the go & they freeze beautifully!


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