A Great Way to Sneak in the Veggies!
“Ewww, green muffins?” Dylan asked. But then he took one bite and LOVED them! Who would have thought that these nutrient-filled green muffins could taste so good? With a little help from the mashed banana and cinnamon, you won’t even taste the spinach. Your kids will never know- genius! Plus, with St. Patrick’s Day coming up these are sure to be a big hit!
Here is the Recipe for Spinach “Popeye” Muffins:
Recipe Courtesy of: The Green Forks
Makes: 18-24 muffins
1 cup all-purpose flour
1 cup whole-wheat flour
¾ cup sugar
2 tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
½ tsp salt
¼ cup canola oil
¾ cup milk
1 6-ounce bag fresh baby spinach
½ cup mashed banana (from 1-2 bananas)
2 tsp pure vanilla extract
Here’s what to do:
Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper liners (or spray each cup with cooking spray if you don’t want to use liners).
Whisk together dry ingredients in a large bowl (flours, sugar, baking powder, baking soda, cinnamon, and salt). Set aside.
In a blender (I love my Ninja!), add oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add bananas and vanilla; blend on low just to mix.
Pour pureed mixture into dry mixture and fold together using a rubber spatula until completely combined.
Fill muffin cups about 2/3 cup full (you don’t have to fill all 24 muffin cups- your muffins will be larger if you make less of them!) and bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.