Dye-Free Green Muffins

Name: Dye-Free Green Muffins
Ingredients: 1 can Pillsbury crescent rolls; 2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum); 2 teaspoons aluminum-free baking powder; ½ teaspoon baking soda; ½ teaspoon fine ground sea salt; 1 large egg; ¾ cup pure maple syrup (Grade A or Grade B); ¾ cup dairy or non-dairy milk (such as almond milk); ¼ cup unrefined coconut oil, melted; 2 teaspoons pure vanilla extract; 1 5- or 6-ounce bag of fresh baby spinach leaves; 2 medium ripe bananas, mashed

championshipcatering.com

It may surprise you but there’s no artificial food coloring in this recipe. These green muffins get their color naturally from… spinach! Ingredients 1 can Pills

View full recipe on championshipcatering.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at championshipcatering.com.

Share this recipe:

Cooking tools:

Blender
Ice cream scoop
Muffin tin
Cupcake liner
Oven
Mixing bowl
Whisk
Spatula
Fork
Measuring cup
Measuring spoon
Toothpick

Ingredients

1 can Pillsbury crescent rolls
2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon fine ground sea salt
1 large egg
¾ cup pure maple syrup (Grade A or Grade B)
¾ cup dairy or non-dairy milk (such as almond milk)
¼ cup unrefined coconut oil, melted
2 teaspoons pure vanilla extract
1 5- or 6-ounce bag of fresh baby spinach leaves
2 medium ripe bananas, mashed