Shamrock Muffins | Gluten-free

Prep Time

10 minutes

Cooking Time

20-25 minutes


18 muffins


1 cup oat flour {certified gluten-free}
1 cup buckwheat flour
2 teaspoons baking powder -aluminum-free
½ teaspoon baking soda
½ teaspoon celtic sea salt
1 large egg
¼ cup pure maple syrup {grade-b}
4 medjool dates, pitted
¾ cup unsweetened almond milk
¼ cup raw coconut oil, melted
2 teaspoons pure vanilla extract {no alcohol}
1 5-ounce bag organic baby spinach
2 medium ripe bananas, mashed
*optional: mini-chocolate chips {I like Enjoy Life brand}


Preheat oven to 350 degrees.

Line muffin tins with parchment liners or silicone cupcake holders. {I made 24 mini's and 12 full-size muffins}.

In a large bowl, combine the flours, baking powder, baking soda and the salt.

In blender combine the eggs, maple syrup, dates, milk, coconut oil and vanilla. Blend well, and add spinach and bananas next. DO NOT OVER-BLEND as the color will not be as vibrant.

Pour blended mix over flour mixture. Gently combine and do not over-mix. Scoop batter into prepared muffin tin, filling cups about ¾ full.  

Bake for approximately 20- 25 minutes, or until toothpick inserted into the center comes out clean.

- See more at: