Green muffins or donuts- coconut flour version gluten free, sugar free dairy free

 Green Muffins or Donuts Perfect for Saint Patrick's Day! Grain-free, sugar-free and sugar free (dairy free version included too)
These brilliant green muffins have absolutely no dyes in them! They are made a beautiful green tone from spinach and moringa powder. However, they don't have a veggie taste at all! They have a delightful vanilla taste- even my ''non healthy'' siblings agreed! 

Saint Patrick's Day GREEN muffins! Grain free sugar free nut free!

Grain free

                                                                           Sugar Free
                                                                             Nut free
                                                            Included is a dairy free option.

1/2 cup coconut flour
1/4 cup arrowroot or tapioca flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 TB xylitol
1/4 tsp stevia
1/2 tsp moringa powder
1/2 cup milk (almond or organic cow's milk)
2 cups fresh spinach (preferably baby spinach)
3 TB oil (coconut or butter, melted)
3 eggs
1  1/2 -2 tsp vanilla

Glaze:

• ½ cup Paleo Powdered Sugar
• ½ tsp matcha powder
• 1 TBS milk (dairy or non-dairy as desired) or to your desired consistency

• Make the Donuts/Muffins:

  • Preheat oven to 350 degrees F and lightly grease a donut pan or grease or line a muffin tin.
  • In a large bowl combine coconut flour, arrowroot or tapioca flour, xylitol, baking powder, baking soda and sea salt. Set aside.
  • In a blender combine almond milk, coconut oil and spinach. Blend, until mixture is completely smooth and green.
  • Add eggs and vanilla and pulse to combine.
  • Pour wet ingredients into the large bowl with your dry ingredients and gently mix until combined. Let the mixture stand for 5 minutes.
  • Evenly divide the batter into your prepared donut or muffin pan, filling each “well” about ¾ of the way full.
  • Bake for 10-15 minutes for donuts until set. Or bake for 30-40 minutes for muffins until toothpick comes out clean. 
  • Let sit in the pan for 3 minutes before removing to a wire cooling rack. Cool completely.
  These ARE possible to make in an electric donut pan. I tried them in there as well. They just take less time to cook of course! 
• Make the glaze:
  • While the donuts are cooling, make the glaze.
  • Whisk all glaze ingredients together in a small bowl. If you would like a thinner glaze, add more milk. If you would like a thicker glaze, add more powdered sugar. 

  Assembly:

  • When donuts are completely cooled, drizzle them with glaze.
  • Let sit at room temperature or in the refrigerator until the glaze is hardened!
    

  Storage:

  • Store the donuts in an airtight container in the refrigerator for up to 4 days.
  • Note: If you glaze them the donuts could become a little soggy if not eaten the day they are made. Also, the glaze will not be as visible after the first day since it will seep into the muffins or donuts.
    

    

    
    

    
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