Saint Patrick's Day Green muffins or donuts with almond flour- gluten free, sugar free, dairy free

Donuts/Muffins:

• 1 cup almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 3 TBS xylitol
  
  1/4 tsp stevia
  
  
• 1/2 tsp moringa powder (if possible)
• 3/4 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp sea salt
• ½ cup almond milk (or cows milk if you aren't allergic)
• ¼ cup coconut oil melted (or butter if not allergic)
• 2 cups raw spinach (preferably baby spinach)
• 2 eggs
• 1 tsp pure vanilla extract

Glaze:

• ½ cup Paleo Powdered Sugar
• ½ tsp matcha powder
• 1 TBS milk (any kind desired- cow's or nut milk) 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 almond flour, tapioca flour, coconut flour, xylitol, baking powder, baking soda and sea salt. Set aside.
  • In a blender combine almond milk, coconut oil and spinach. Blend, starting on low and increasing to medium speed, 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.
• 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/muffins 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.