These Paleo Spinach and Sweet Potato Muffins are gluten-free, dairy-free, and sweetened with only with maple syrup, medjool dates, applesauce, and banana.
And, best of all, each of these muffins has more than two tablespoons of packed spinach and more than a tablespoon of sweet potato! These are the perfect snack for sneaking in those veggies!
Paleo Spinach and Sweet Potato Muffins
Preheat oven to 350 degrees and line muffin tin with muffin liners.
In a blender or food processor, combine the spinach, mashed sweet potato, applesauce, medjool dates, eggs, banana, maple syrup, avocado oil, and vanilla. Blend until smooth.
In a large bowl, stir together the green banana flour, cinnamon, cream of tartar, baking soda, and salt.
Pour the contents from the blender into the bowl and stir.
Carefully spoon the batter into the prepared muffin liners. Bake for 25 minutes or until a toothpick comes out clean.
Let cool completely on cooling rack before eating.
These muffins are adapted from Moms and Stories’ Spinach and Banana Healthy Breakfast Muffin.
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