Spinach muffins 💚
100g of fresh spinach
2/3 cup of almond milk
3 tbsp of rapeseed oil
1 tsp of apple cider vinegar
1/2 cup of coconut flour
1/2 cup of almond flour
1/2 cup of shredded coconut
1/3 cup of erythritol
3 handfuls of red and black currant (I used frozen) – you can also use raspberries or other favorite berries
1 tbsp of corn flour (potato starch will work as well)
2 tbsp of agave syrup
Blend spinach, milk, oil and vinegar together until it’s as smooth as your blender allows. Add it to the flour mix and mix it with coconut and sweetener. Put half of the batter into muffin forms so that the bottom parts are covered. Then prepare the sauce.
Put the fruit in a saucepan, add flour, syrup and cook until the sauce thickens. Put one teaspoon of the sauce on each muffin, then cover it with the remainder of the spinach batter.
Bake for around 30 minutes in 170°C/340°F