Nutrient Dense, Protein Packed Spinach Muffins

Preheat oven to 350F. Blend the bananas, spinach, eggs, and coconut sugar in a blender until well combined (you may need to pause to press down ingredients). Once blended, add the mixture to a large bowl. Add the vanilla protein powder, gluten free baking flour, melted coconut oil, baking powder, vanilla, cinnamon, and salt to the bowl. Gently fold all your ingredients together. Add the batter into your desired mold of choice (e.g., mini muffin tins or mini loaf pans) and add any desired toppings like a slice of banana, dye-free sprinkles, or mini chocolate chips. Bake until golden. Mini muffins took approximately 24 minutes to bake, while mini loaves took 30-35 minutes. Serve warm & enjoy! To store, let cool completely and store in an airtight container overnight in the refrigerator or freeze for up to 3 months.