Cream Cheese Green Muffins
Slightly sweet and full of nutrition. They make the perfect snack or breakfast accompaniment.
- 2 cups Spinach Raw
- 4 oz Cream cheese
- 2 Bananas overripe
- ¼ cup Oil tasteless like Avocado
- 1/3 cup Maple syrup real
- 2 Eggs
- 1 cup Oats Rolled
- ½ cup Flour all-purpose
- ¼ cup Almond flour
- ¼ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
Heat oven to 350F.
In a high speed-blender, blend the first 7 ingredients until smooth.
Pour batter into a medium-sized bowl and then add the flour and the rest of the ingredients and whisk until incorporated.
Spray muffin pan with non-stick cooking spray. Divide batter between 12 muffin holes. (About 2.5 Tablespoons each.)
Cook for about 20-25 minutes until a toothpick, when inserted in middle of muffin, comes out clean. Cool to touch in muffin pan then remove.
Muffins can be kept in sealed container in refrigerator for 5 days or in freezer for up to 6 months.
Kcal 175 | Fat 10g | Sat Fat 3g | Chol 42mg | Sodium 155mg | Carb 20g | Fiber 2g | Sugar 9g | Protein 2g