Sneak some spinach into your family’s diet in the form of a vibrantly green, fluffy muffin sweetened with natural sugars and full of healthy ingredients.
- 3/4 cup all-purpose flour
- 1 1/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup almond milk*
- 5 oz fresh spinach
- 1/4 cup avocado oil*
- 2 ripe bananas
- 3/4 cup honey
- 1 tsp pure vanilla extract
- Line two 12-cup muffin tins with liners (you’ll make about 15) and preheat the oven to 350 F.
- In a large mixing bowl, combine together the flours, baking powder, baking soda, cinnamon and salt together.
- To a blender or food processor, add the almond milk, spinach (pack it down to fit), oil, bananas and honey and mix on high until the spinach is completely pureed. Add the vanilla extract and mix for a few more seconds.
- Pour the blender contents into the dry ingredients, and stir together just until combined. Fill the muffin tins about 2/3 – 3/4 full and bake for 16-18 minutes*, or until a toothpick comes out clean. Allow the muffins to cool in the pan for about 5 minutes before removing to a wire rack to cool completely.
Muffins stay fresh at room temperature in an airtight container for 3-4 days; they will last longer in the fridge and can be frozen for up to 2 months.
- Use any type of milk in place of almond milk (dairy, coconut, etc)
- Melted coconut oil, grapeseed oil, or vegetable oil also work
- For mini muffins, bake for 10-11 minutes.
Original recipe from The Green Forks (link no longer working).