INGREDIENTS:

• 120g baby spinach leaves

• 2 small ripe bananas

• ⅓ cup vegetable oil

• 1 free range egg

• 2 tsp honey

• ½ cup Almond Breeze almond milk

• 1 + ⅓ cups wholemeal plain flour

• 1 tsp baking powder

• ¼ tsp bicarb soda

• Pistachios (for dressing the top)

METHOD:

1. Pre-heat over to 180 degrees. Line a 12 hole muffin tray with paper cases and spray with coconut oil

2. Blend 120g baby spinach leaves in a blender until finely chopped

3. Add bananas, oil, egg and honey and blend until smooth

4. Transfer to bowl and stir in milk, plain flour, baking powder and bicarb soda

5. Spoon into cases, sprinkle some pistachios on top and bake for 20-25 min until cooked and golden brown.

Enjoy!