Ingredients

• 2 cups packed fresh spinach
• 2 eggs
• 2 tsp vanilla extract
• ½ cup stevia for baking (or xylitol or monk fruit or Treleafia)
• 1 tbsp coconut oil, melted
• 1 tbsp MCT oil
• 1 scoop protein powder, vanilla
• 1 cup flax seeds, ground
• 1½ tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt or pink Himalayan salt

Directions

1. Preheat your oven to 350 degrees F
2. In a blender or food processor, blend together the raw spinach, eggs, vanilla and coconut oil. Blend until smooth.
3. In another bowl, mix together the protein powder, flax, stevia, baking powder, baking soda and salt.
4. Pour in the spinach mixture to the dry ingredients and mix until combined.
5. Place equally among your muffin tins. I used Reynolds non-stick liners. Silicone and parchment liners also work great.
6. Bake for 11-12 minutes until they can be touched without sticking and/or a toothpick comes clean.