I tried this again only I made a few changes this time. I used my tried-and-true gluten free flour blend and I used less sugar. 

Let's start off with my original post. 

I'm just going to jump into my review. 
Review:
Because I used more almond flour than before, it was grainier and dryer. The gummy problem is not totally solved. The muffins were definitely fluffier this time, but still a little gummy. After taking out some of the sugar, I don't recommend doing that. It alters the balance. 

Okay, now let's get into the real reason I'm writing this post. The first batch TC had a problem with them. His stomach would rebel each time he ate one. I had no issues. The second batch and I are not friends. I had some stomach reactions that are wholly unpleasant. So, I don't honestly think we'll be making these again. They are super tasty, but something about them doesn't sit right with us. 

Total Score:
2 (flavor was good, sickness was not)

This is a strange title. I'm not really sure what else to call it. When I first read that that this recipe is for a spinach muffin, I scoffed. One of my friends had posted the link on Facebook and she said it was delicious. So, I figured, sure, why not?

Ingredients:
1 c. All Purpose Flour
1 c. Whole Wheat Flour
3/4 c. Sugar
2 tsp Baking Powder
½ tsp Baking Soda
1½ tsp Cinnamon
½ tsp Salt
¼ c. Canola Oil
¾ c. Milk
6 oz Fresh Baby Spinach
½ cup Mashed Banana (from about 2 bananas)
2 tsp Vanilla

Directions:

• Preheat oven to 425°F
• Whisk all the dry ingredients together. 
• Put the spinach, milk, vanilla, bananas and oil into a blender and puree
• Pour spinach mix into the dry ingredients and fold until completely mixed. 
• On a greased baking sheet, put 6 globs of batter. (I know "glob" isn't a precise unit of measurement but the pictures will give you a better idea. 
• Bake for 6-8 minutes, until the edges and top are slightly browned. 

Notes:
The original recipe is from The Green Forks

The original recipe calls for Canola Oil. I used coconut oil, which you may know has a low melting point. Basically if the liquid coconut oil touches something cold, it turns back into a solid. So, I had to heat up the milk and spinach before I mixed the oil in, but it still didn't mix fully. 

The original recipe also calls for milk. I used coconut milk. 

So, instead of using the all purpose flour and the wheat flour, I used the gluten free flour blend that I had made for the cornbread (1 c. of that), and one cup of almond flour. I have an issue with almond flour. Mostly my issue is in the serving size. A handful of almonds is a serving. So, about 1/4 c. of almond flour is a serving. That's why I didn't use 2 cups of almond flour. It would have been almost a serving per muffin top. If I had also used almond milk, it would have been so much almond! I used coconut milk and almond flour to balance it out. 

The original recipe also had me using an ungreased baking sheet. That didn't work for me, so I used a greased pan for the second go. 

I also added a dash of lemon. Didn't hurt anything, but I don't know that it helped. 

Review:
This tastes amazing and you can totally eat it raw, and it is vegan! Delicious! TC says, "They're green and sweet!" and he gives them a 4. I would also give them a 4 and I look forward to making them without the xanthan gum next time... it will be less gummy. :)

Total Score:
4