JUNE EMAIL-ONLY RECIPE: Spinach Muffins

​ ​ ​ ​ ​ What's an email-only recipe, you ask? It's an exclusive recipe that I'm only sharing with those who are on my email list, aka YOU! This recipe won't be on the blog, and instead will live here in this email. I'll be sending out email-only recipes at the beginning of every month. I wanted to share this Spinach Muffins recipe with you. A delicious and healthy way to start your day or enjoy as a snack! Full recipe below, and step-by-step photos below that. Enjoy! ​ Spinach Muffins Prep time: 10 minutes Cook time: 23 minutes Serves: 12 muffins ​ Ingredients: ​ 3 ripe bananas 4 eggs 2 cups spinach ⅓ cup tahini ⅓ cup milk 2 tbsp maple syrup 1 tsp apple cider vinegar ½ cup coconut flour ½ tsp baking soda ½ tsp baking powder ¼ tsp salt ½ cup chocolate chips, plus more for topping ​ ​ Directions: Preheat the oven to 350° F and line a muffin tin with muffin liners; set aside. Add all ingredients EXCEPT the chocolate chips to a blender starting from the top of the list and working your way down. Blend mixture until smooth, scraping down the sides as needed. Stir in the chocolate chips by hand. Pour the batter into the prepared muffin tin, then sprinkle each one with a few extra chocolate chips. Bake muffins for 20-25 minutes, or until a toothpick comes out clean. Leave muffins in the tin for a few minutes before carefully removing and transferring to a wire rack to cool some more. Enjoy! *NOTE: these muffins are kid-friendly and mostly free of allergens (they're dairy-free, gluten free and nut-free) ​ ​ ​ I hope you love this recipe as much as I did! If you're not already, be sure to follow along on Instagram, and of course let me know if you try this recipe! -Erin ​

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