Most people have heard of zucchini bread and carrot cake, but what about spinach muffins? I found this recipe on a blog and thought it would be a great treat for St. Patricks Day to make green muffins WITHOUT any food coloring. Unfortunately I did not have a blender with the ability to liquify the spinach, but they tasted amazing. I was able to weigh my ingredients since bananas vary in size and I adapted the recipe using frozen instead of fresh spinach. I used almond milk as my milk choice, all whole wheat flour, and reduced the sugar to 1/2 cup as it was already sweet enough for my liking. I folded in walnut pieces as well for a bit of extra crunch and flavor. I also liked that I could taste the batter as there were no eggs.
- 2 cups whole-wheat flour (8.5oz)
- 1/2 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 lb bag frozen spinach (6oz squeezed of water)
- ½ cup mashed banana about 2 (7.5oz)
- 2 tsp pure vanilla extract
I adapted this recipe from http://thegreenforks.com/popeye-muffins/
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
- Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Now I had fun with this photo opp creating a cupcake honoring the Irish flag topping it off with whipped cream and a shaved carrot. These are DECEPTIVELY good… but I am hoping to make them again using the proper blender for vanity sake.