UPDATED: Green Muffins (GF)

I have loved making these variations as a way to give my daughter a way to eat veggies on the go and for myself! While I love the pouches with veggies, these are a great way to snack on the go and get in your veggies!

My daughter started eating them when she was about 8 months old and now at 18 months loves them. I keep trying new recipes and I have really loved this one as its minimal sugar and LOTS of greens.

The process of getting the greens is a bit intensive, but if you make a double batch and freeze them its more than worth it! I love to keep these in the fridge or freezer and pop them in my bag or her lunch bag on day’s when we are running around like crazy people.

First, you don’t need a juicer. A blender will do just fine! I have a regular blender and a Vitamix and I find the Vitamix blends much finer so its best to use that if you have one, but no worries if you don’t!

You want to grab three types of veggies. I had 1 bunch of kale, 1 bunch of rainbow swiss chard and 1 bunch of celery. That was perfect. I removed the stems from the kale and swiss chard, chopped off the leaves, rinsed them and chopped up the celery and threw them in the blender with about a 1/2 cup of water. Blend well until as smooth as possible.

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If you have a nut milk bag, these are best for straining but a strainer (fine) preferably is better. I used a strainer over a large bowl and let it just soak in and get out all the juice. I aided in some help while stirring the pulp around to make it that much finer and it seemed to do the drink. Toss off the pule and hold on to your juice!

You can use flours or oats here, I used gluten free flours like almond and coconut flour and they worked out to be great. I’ve done it both ways and whatever way suits you is best. For this particular recipe I blended the oats to make them finer like an oat flour but its completely up to you.

Ingredients (1 batch 12 muffins)

  • 2 ripe bananas

  • 3/4 cup oat flour

  • 1/3 cup coconut flour

  • 1/2 cup ground flax

  • 1 cup almond flour

  • 3 pitted dates

  • 1 cup green juice (kale, celery & rainbow chard)

  • 1/4 cup almond butter

  • 2 tbsp coconut sugar

  • 1/4 tsp baking powder

  • 1 tsp vanilla extract

  • 1/3 cup flax milk

  • 1 egg or flax egg

Directions:

  1. Preheat Oven to 350 degrees and pre-grease muffin tin

  2. Rinse and chop your three greens. For this recipe I used Kale, swiss chard and celery. Approx a medium sized bunch of kale, full size bunch of swiss chard and 1 bunch of celery. Make sure its rinsed well, remove the ends of the celery, stems from the kale and swiss chard and throw into blender or Vitamix. Blend until smooth.

  3. Use a nut milk bag or fine strainer and pour mixture from blender into strainer or nut milk bag until most of juice is in the bowl and you are left with pulp from the greens. You can re-use this in your smoothies so keep it for future smoothies instead of throwing away!

  4. This will create approx 2 cups of juice and you can drink one and use the second for the muffins. I will split this remaining juice between myself and my daughter and she loves it!

  5. In mixer or food processor add in dry ingredients including: oat flour, coconut flour, flax, almond flour, coconut sugar and baking powder. Mix well.

  6. Add in wet ingredients including juice, milk, egg, almond butter, bananas and dates. Blend well.

  7. Spoon mixture into 12 pre-greased muffin tins and fill approx 3/4 of each muffin cup.

  8. Bake at 350 for approx 20-25 minutes or until golden brown

  9. Remove from oven. Let cool for approx 2 minutes and dump upside down to remove the muffins from the tin

  10. Let cool and serve. Great to freeze and use for snacks on the go as well!

I hope you enjoy! These are some of our favorite on-the-go snacks! If you make these I’d love to hear from you OR would love to see your posts! Tag me on Instagram @AngieReneeFitLife !

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