Ingredients: |
Ingredients: 2 1/2 cups (12.5 ounces) white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup avocado, grapeseed oil, or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)
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Directions: |
Directions:Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, blend the spinach. Then add the egg, sugar, buttermilk, oil, vanilla, and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don’t overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES:
For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Finally, for the buttermilk, if you don’t keep it on hand or don’t have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.
I also forgot to mention that the color of these muffins darkens over time. |
This recipe for Whole Grain Green Hulk Muffins is from