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Emerald Muffins | Frances Largeman-Roth

Ingredients

• 3 cups fresh baby spinach
• 3/4 cup almond or oat milk
• 2 eggs
• 2  extra ripe bananas
• 1 teaspoon vanilla extract
• 1/4 cup EVOO or canola oil
• 1 cup whole wheat flour
• 1/4 cup oat flour
• 3/4 cup rolled oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup chocolate chips
• 1/4 cup dried cherries, chopped
• 1/4 cup chopped almonds

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