Categories: cupcakes/ muffins

Ingredients

• 2 cup spinach, fresh
• 1 bananas
• 1 tbsp vanilla extract
• 1/4 cup plant-based milk
• 2 cups white whole wheat flour
• 1 tsp baking soda
• 1 lemon zest
• 1/4 tsp baking powder
• 1/4 cup raw sugar
• 1 cup pineapple canned, diced or crushed

Directions

1. Combine pineapple (with juices), spinach, banana, vanilla extract, and non-dairy milk in a blender or food processor until well combined — makes a green goop.

2. Mix remaining ingredients in a bowl . Then pour in spinach mixture, stirring to combine. If it looks dry, add another 2-4 tbsp non-dairy milk (I find some pineapple is juicer than others). I added 3 tbsp.

3. Spoon into a greased muffin pan and bake 15-20 minutes at 375F.

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