Oh Em GEE!!! I made these delicious Banana Muffins the other day and the most amazing thing happened. When I bit into the muffin, they were green inside! And guess what?? They do not have spinach in them! So what made them turn green? I decided to use sunflower seed butter instead of my regular go to, almond butter. The chlorophyl in sunflower seeds reacts with baking powder and causes the muffins to turn green when they cool. The good news…they are completely safe to eat and will be so fun for St. Patrick’s Day!!
Ingredients:
2 ripe mashed bananas
1 cup sunflower seed butter
1/4 cup maple syrup
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
2 scoops @ancientnutrition collagen powder
Directions:
Preheat oven to 375 degrees. Line a muffin tin with paper cups.
In a large bowl, combine all ingredients and whisk until smooth. Fill each muffin cup 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Let cool completely. Enjoy!
