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Having trouble getting your daily greens? Well these muffins make it easier. Packed with super greens and oats, these are the perfect breakfast and/or snack on the go! 



  • 2eggs
  • 1/4 cupcoconut oil, melted
  • 2  very ripe bananas
  • 1/3 cup  honey/maple syrup
  • 1/2 tablespoon  pure vanilla extract
  • 2 cups  rolled gluten free oats 
  • 1 teaspoon  baking soda
  • 1 1/2 teaspoons  apple cider vinegar
  • 1/4 teaspoon  sea salt
  • 1 teaspoon  cinnamon
  • 2 -3 1/2 cups  baby spinach or mixed greens, loosely packed
  • 1/4 cup  unsweetened almond milk
Preheat oven to 350 and line a 12-hole muffin tin with liners.Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.Portion out between the 12 lines muffin holes.Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.Cool in pan for 10 minutes before transferring the muffins to a cooling rack.Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.

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