2 cups rolled oats (ground into flour- use a high-speed blender, food processor or coffee grinder and pulse until fine)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon
2 really ripe bananas
1/4 cup coconut oil, melted
1/3 cup honey or maple syrup
1 tsp. vanilla
1–2 handfuls of spinach
Preheat oven to 350° Prepare a muffin tin with paper liners.
In a mixing bowl stir the dry ingredients together.
Add bananas, eggs, coconut oil, honey or maple syrup, vanilla, and spinach to a high powered blender or food processor and blend until smooth.
Add blended mixture into dry ingredients and stir together until just combined.
Portion into prepared muffin tin and bake 18-20 minutes.
Cool in the pan for 10 minutes, then police on a cooling rack and allow to cool completely.
Adjust the amount of spinach to fit your taste. The more spinach you add the darker the color will be.
Allow them to cool completely before eating. These will firm up as they cool.
These freeze really nice, just thaw for a few minutes and enjoy.