Green Eggless Banana Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
These spinach-filled green eggless banana muffins are dense but not heavy, and slightly less airy than a cupcake. Plus, they're dairy-free, refined sugar-free and use spelt flour instead of traditional wheat flour.
  • 1 tbsp ground flax + 3 tbsp water
  • ⅓ cup melted coconut oil
  • 1½ tsp vanilla
  • 4 small ripe bananas
  • 2 cups loosely packed spinach
  • ½ cup coconut palm sugar
  • 1½ cups spelt flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • dark chocolate chips
  • pecan halves for topping
  1. Combine ground flax and water in a small bowl and let set for 5 minutes until an egg-like consistency is reached
  2. Preheat oven to 350F, line or grease a muffin tin and set aside
  3. Add the flax egg, coconut oil, vanilla, spinach and 2 bananas to a blender and blend until smooth
  4. In a large bowl, mash the remaining 2 bananas and add the spinach mixture and the coconut sugar
  5. Whisk together gently until the sugar is dissolved
  6. Sift in the spelt flour, baking powder, baking soda and cinnamon and mix until just incorporated
  7. Fold in the chocolate chips now if using
  8. Divide the batter evenly among muffin cups and top each with a pecan half if desired
  9. Bake for 25 - 30 minutes or until a toothpick inserted into the muffin comes out clean
Recipe by Diary of an ExSloth at