Spinach Pesto “Cheesy” Muffins (GF/Vegan)

In one bowl, combine:

• 2/12 cups GF flour
• 1 tbsp baking powder
• 1 tsp salt
• herbs of choice (I used Italian Seasoning and basil)

then in another bowl, combine:

• 3 eggs (sub flax egg)
• 2/3 cup avocado/olive oil
• 1 cup almond/oat milk—I used Califia Farms almond milk
• 2-3 cups chopped fresh spinach

pour wet into dry, then fold in 1/3 cup pesto of choice—I used Seggiano Vegan Fresh Basil Pesto and Miyokos Creamery Vegan Mozzarella Cheese

Bake in muffin tins at 350 for 25 minutes.  Makes about 12 muffins.