Sugar Free Green Monster Muffins (Gluten & Dairy Free)
Looking for healthy Halloween ideas? I’ve got you covered here, here and here.
But I’ve also got a brand new recipe for you. These delicious one-bowl, super simple, sugar and sweetener free green banana muffins. You can go elaborate and decorate them with edible eyes (I make mine with yogurt – which I pipe and freeze in tiny circles – and piped melted super dark chocolate in the middle) and cut up fruit, fresh spinach and yogurt or cream cheese to make spooky (or saintly) faces on the top. Or you can keep it simple and just serve them up as they are and call them “green monster muffins”.
Whether they are for breakfast, lunchboxes, snack, dessert or a party, these banana spinach muffins are a lovely, easy way to get some greens into kids and even avoid a few of the excess candies. These are simple, sweet and really tasty. They are made in one blender, meaning the kids can even make them themselves, with a little oven help and general supervision for little ones.
So have fun making a Halloween treat to bring round the neighbours that you would actually want your own children eating!
A one-bowl super simple recipe that is gluten, sugar, sweetener and dairy free, and is a perfect yummy snack for Halloween (or any time of year)! It gets greens into the family in a delicious package at any time of day.
- 2 large ripe bananas (the riper they are, the sweeter the muffin)
- 50 g (3 cups) fresh spinach (feel free to up this to as much as 4 cups if you like)
- 100 g (1/2 cup) coconut oil or unsalted butter, melted
- 2 eggs
- a few drops stevia, optional (add for a sweeter muffin, keep out for sweetener free)
- 2 teaspoons sugar (and gluten) free vanilla extract
- 150 ml (3/4 cup) dairy or unsweetened non-dairy milk
- 200 g (2 cups) (gluten free) oats (or use half oats and half (gluten free) flour)
- 2 teaspoons (gluten free) baking powder
- 1 teaspoon cinnamon
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Preheat the oven to 180C/350F/gas 4. Blitz all the ingredients together in a food processor and pour the batter into greased or lined 12-hole muffin tin, filling each hole or case almost to the top for fewer bigger muffins or about 3/4 of the way for more smaller muffins. Bake for about 30 minutes, or until a skewer inserted into the middle of a muffin comes out clean. Allow to cool then serve warm or cold (I prefer warm, but cold is convenient) on its own or decorated for Halloween (or with a scoop of yogurt).
Hi, are these supposed to have any eggs in them? I added two eggs to the ingredients you listed above and the recipe worked well, but I’m wondering if they can be made without eggs?
Oh you star, thank you for spotting that! They should have 2 eggs in them, totally missed writing it on the ingredients list! Thanks Charlotte, glad they worked well for you. You could possibly use flax, chia or gelatin eggs instead of the eggs in the recipe, but I haven’t tested so cannot guarantee the results.
All updated. 🙂
Thanks! These were great, and I loved them too. I can also report that they froze well. And a quick pop in the microwave was great for re-warming.
Yay, glad they worked well and are freezable. 🙂