Spinach, Blueberry and Banana Muffins

These are staples we’ve been making and tweaking for a few years. Great for breakfasts (especially with friends), packed lunches and picnics. There are two huge handfuls of spinach in the mixture, and you would never know!

Ingredients (makes 12 muffins)

2 cups / 225g gluten-free rolled oats (ideally sprouted for digestibility - we use Rude Health)

1/4 cup / 40g freshly ground flaxseed (keep flaxseed refrigerated to retain freshness of its healthy oils)

2 heaped teaspoons baking powder (aluminium and gluten free)

1/2 teaspoon Pink Himalayan or Celtic Sea Salt

1 teaspoon ground cinnamon

1/2 cup / 90g coconut sugar

2 tablespoons hulled hemp seeds + 1/2 cup filtered water

2 large handfuls or 2 cups (packed) fresh spinach (roughly 100g)

1/4 cup / 35g coconut oil, gently melted on the hob

2 extra-ripe, large bananas, or 3 smaller bananas

2 free range eggs

1/4 teaspoon pure vanilla powder (we use a brand called Zest & Zing)

150g blueberries (approx. 1.5 cups)

Instructions

Preheat oven to 190ºc / 170ºc fan. Line a 12-hole muffin tin (we use unbleached muffin cases by a brand called If You Care)

Blend the oats in a high-powered blender (we use a Vitamix), to make a fine flour. Transfer to a medium mixing bowl.

Add the rest of the dry ingredients to the oat flour (ground flaxseed, baking powder, salt, cinnamon and coconut sugar). Set aside.

Place hemp seeds and water in the blender and combine well with the 1/2 cup filtered water to make hemp milk. Add the spinach. Blend together until completely smooth.

Add bananas and melted coconut oil and blend until smooth.

Add vanilla powder and eggs and blend until combined.

Pour wet ingredients into dry. Stir to combine well.

Add blueberries and fold in to disperse evenly.

Divide the mixture between the muffin tins (I use an ice-cream scoop and a tablespoon to do this). You can fill them almost to the top as these will rise well like muffins, rather than cupcakes/fairy cakes.

Bake for 25 minutes, or until a toothpick come out clean and the top springs back when touched.

Remove and allow to cool on a wire rack for around 10 minutes.

Serve warm, with a side of grass-fed butter to spread on top and a cuppa.