Food · Kids · Recipe

Green Spinach- Banana Muffins

A few years ago I made green muffins for my son for St. Patrick’s Day and I remember them being simple and easy. Unfortunately I couldn’t find that recipe so I had to look through Pinterest for some new inspiration. I saw blender muffins and was immediately hooked. Throw everything into the blender then pour into the muffin tin. Now that’s how I like to cook – simple, easy and quick!

Unfortunately, the first recipe was a dud. It was too thick and my blender isn’t fancy enough to mix dough. Frustrated and annoyed I refused to give up yet, so I spooned some of the dough into the food processor. Again another giant mess, it was sticky and didn’t move. Now I had a bowl, the blender and the food processor full of this green muffin dough, or should I say dough with leaves of spinach in it. It was terrible!

Disaster in the kitchen

I was about to toss everything out and chalk this up to a pinterest fail, but my husband told me not to waste the food but to at least bake them and see what happens. The spinach leaves were still whole, these would be terrible, but hey he said he’d give them a shot so I didn’t give up just yet. I mean, I just pictured having this muffin all baked and ready to go, but with a giant spinach leave sticking out!

Lucky for you because I remembered another recipe I looked up that called for milk, so I spooned everything back into the blender and added milk. Voila! The magic happened, everything moved and no more big spinach leaves. I still had a giant mess in my kitchen, but I at least has something I could bake. We taste tested them after dinner, and they weren’t terrible. The boys loved them so that’s always a win.

I decided to give them another go and come up with my own recipe, of course using milk this time. Second time’s a charm because they were easy, blended right away and were just as simple and quick as I had envisioned the first time.

Whether you make these for St. Patrick’s Day, call them Hulk muffins, green monster muffins or whatever it takes to get you and your family to eat spinach in a muffin is a win in my book!

Good luck and in the comments let me know how this turns out for you and if you use any substitutions.

                       

Spinach-Banana Muffins

Ingredients:

  • ¾ c milk – I prefer unsweetened vanilla almond milk
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ c peanut butter
  • 2 ripe bananas
  • 1 ½ tsp cinnamon
  • ¼ c coconut sugar
  • 1 ½ tsp baking soda
  • ½ tsp baking powder
  • 2 c spinach
  • 2 c oats – I prefer oat bran and quick oats work too

Recipe:

  • Preheat oven to 375 degrees.
  • Line a muffin tin with cupcake liners.
  • Layer all ingredients into a blender in the order listed above (this is important so that the liquid is on the bottom to get everything moving.
  • Blend everything together until completely mixed and spinach is all broken down.
  • Once blended pour into muffin tin filling about ¾ of the way.
  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool before eating.

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