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Spinach Apple Muffins

J didn't like the texture of these muffins when I first made them around 8 months, only loved squishing them with his finger.  Thankfully, he's taken a liking towards them around 11 months and it's become one of his favourite snacks. Super easy to bring out, and not messy when J eats them. He prefers the muffin ripped into bite sized pieces.

Adapted from: Leprechaun Bites: Spinach, Apple and Banana Mini Muffins by Chris Garofano
http://foodandwellnessfix.com/2016/03/16/spinach-apple-and-banana-healthy-mini-muffins/

Dry Ingredients
1 cup oat flour (blend rolled oats)
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients
2 eggs
1.5 cups organic spinach. packed
2 tbsp almond butter (or substitute 1 tbsp with virgin cold pressed coconut oil)
1 ripe banana
1 organic apple or 1 cup unsweetened applesauce
1 tbsp maple syrup
1-2 tbsp almond milk (to help blend; none if using applesauce)
1 teaspoon vanilla

Instructions
  1. Preheat oven to 350 F. Place mini or regular cupcake wrappers in cupcake tray or grease pan with coconut/avocado oil, sprinkle with flour to thinly coat holes and shake pan upside down to remove access flour. Set aside.
  2. In a large bowl, whisk together dry ingredients. Set aside.
  3. Add all wet ingredients to add blender and blend until smooth.
  4. Pour wet mixture into the flour mixture, and stir until just combined.
  5. Spoon batter into mini or regular cupcake wrappers.
  6. Bake for 25 minutes (using mini cupcake pan), or 35 minutes (using a regular cupcake pan), or until a toothpick comes out clean. (shorter time if not using muffin liners)
  7. Remove from oven and cool in pan for a few minutes, then transfer onto a wire rack and cool fully before eating. It will seem very moist but if it comes out clean, it's good! 
  8. Store muffins in an airtight container for up to seven days in the fridge or freeze in an airtight container for up to three months.

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