Coconut Caramel
Gluten Free Green Muffins
By :Mane Hernandez |

Cook Time | 18 Minutes |
Servings |
6 Portions
|
Ingredients
- 2 cups gluten-free oats
- 1 cup spinach
- 1 tbsp coconut oil
- 3 tbsp olive oil
- 1 flax egg can be substituted with a regular egg or applesauce
- 2 bananas
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Vanilla
- 1 tbsp date Caramel can be omitted or replaced by another sweetener
Ingredients
|
Instructions
- Add all the ingredients, except for the oat flour, to a food processor. Process until a green liquid batter is achieved.
- Add the oat flour to this batter and stir or blend just until incorporated.
- Pour the batter into an individual muffin mold pan.
- On the Instant Vortex control panel, press Bake and then set time to 18 Minutes and temperature to 350˚F (180˚C). Press Start.
- Once Add Food appears on the display, add the muffin pan.
- When the time is up, remove the muffins from the tray and let cool. Then unmold and enjoy.
Mane Hernandez
All recipes by : Mane Hernandez
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