Spinach Banana Mini Muffins | Gluten free, Dairy free, No refined suga

Spinach Banana Mini Muffins | Gluten free, Dairy free, No refined sugar (egg free option)

This recipe is very simple, quick and easy to make and even though it's loaded with spinach, it tastes like a sweet banana muffin, my kids love it! It's gluten free, dairy free, contains no refined sugar and there's an egg free (vegan) option too. Plus a nut free option if you're child is in a nut free school!
Ingredients
1 ripe banana
1/4 cup water
1/4 cup almond butter (for a nut-free option use Nanuki sunflower butter - use my discount code AGOODLIFE for 15% off online)
1 egg (for egg free option replace with 1 flax egg - 1 Tbsp flaxseed flour mixed with 3 Tbsp water, let it sit for 5min before using)
1/4 cup honey 2 tightly packed cups of fresh baby spinach
3/4 cup oats
3/4 cup almond flour (for a nut free option use more oats instead)
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 180 degrees celsius.

Spray mini muffin tin with oil or add mini muffin cups.

Add all ingredients to a food processor or high-speed blender and blend until desired smoothness is reached.

Scoop into muffin tin and bake for 15 - 18 minutes (until a test stick or toothpick comes out clean).

Let it cool before removing it from the tin.

Store in an airtight container in the fridge or freezer (these muffins defrost perfectly for lunchboxes)