Banana Oat Muffins
2 cups raw spinach
2 large bananas
1/4 cup maple syrup
2 teaspoons vanilla extract
1/3 cup avocado oil
1.5 cups quinoa flour
1/2 cup oats
1.5 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup raisins
Preheat oven to 350 degrees Fahrenheit and line a 12-cup nonstick muffin pan with paper liners.
Using a blender (my favorite is Vitamix), blend the spinach, eggs, bananas, maple syrup, vanilla extract, and avocado oil until liquified.
Add the quinoa flour, oats, baking soda, and sea salt. Blend until dry ingredients are well mixed. You may need to use a spatula to scrape the sides to make sure all ingredients are properly mixed.
Fold in the raisins.
Using a spoon, scoop out the batter and fill each muffin cup 3/4 full.
Bake for 20 minutes. Muffins are ready when you stick a toothpick in the center and it comes out clean.
Let muffins cool for 5 to 10 minutes and enjoy!
Freeze half the batch and save for future use. Once frozen, consume within 3 months.