Preheat oven to 350 degrees.

In a blender combine coconut sugar, almond milk, melted ghee and spinach and blend to combine and break the spinach down.  

Then add in almond flour, arrowroot powder, baking soda, baking powder, salt, eggs and mint extract and blend to combine.

If making cupcakes, line a muffin tin with cupcake liners and scoop the batter evenly into 12 cups.

Bake for 18 minutes and then let cool.

If making a cake, pour into a greased cake pan and bake for 20-30 minutes or until a toothpick inserted comes out clean (this will depend on the size of your pan).