- Spinach60 Grams
- Unsalted butter100 Grams
- Banana (3 small)250 Grams
- Yogurt100 Grams
- Self-raising gluten free (or normal wheat flour)150 Grams
- Bicarbonate of soda1 Teaspoons
- Baking powder1 Teaspoons
- Salt1/4 Teaspoons
- Optional garnish: 1 banana
Pre-heat oven to 180 deg fan. Line a muffin tray with 8 muffin cases.
Melt the butter in a pan on a low heat with the spinach, take off heat as soon as the spinach has wilted. Put into a blender with the bananas, yogurt and egg and blend until smooth.
Weigh out the flour, bicarbonate of soda, baking powder and salt and mix together.
Mix the wet ingredients into the dry and combine well.
Pour the mixture into the muffin cases and fill to the top. Garnish with a thin slice of banana. Put into the oven for 18-20 minutes until a skewer comes out clean.
Makes 8 MUFFINS