It’s been a long time since I posted a muffin recipe, mainly because it has been sooooo hot here in NoVA. Who wants to heat an oven?
Also, I’ve been trying to cut back on that kind of food. I won’t go so far as to call muffins “junk” food, but I’m trying to make better choices, such as quality proteins, and cramming as many fruits and veggies into my day as I can.
But finally, the weather has turned, and fall is here. These spinach muffins call for 6 ounces of baby spinach–that’s more than half of one of those big rectangular containers–and they use whole wheat flour. SOLD!
But dang, that batter is green:
I mean… wow.
I haven’t tasted the finished product yet, but the batter is tasty–the banana takes center stage, while the spinach flavor recedes into a generic earthiness that’s quite nice. I have no idea whether my kids will eat them. Part of me hopes they don’t.
from the Six O’Clock Scramble menu-planning site–We’ve been happy subscribers for a long time, and they’ve just started adding weekly breakfast suggestions, like this one!
- 2 cups whole wheat flour (GF is fine)
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup butter, melted
- 3/4 cup milk (use any kind you have)
- 6 oz. baby spinach
- 1 banana
- 2 tsp. vanilla extract
- Preheat oven to 350 and grease or line two muffin tins.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- Melt the butter. In a food processor or blender (I used an immersion blender), mix the milk, spinach, and butter until it is completely pureed. Add the banana and vanilla and blend until just mixed.
- Pour pureed mixture into the dry ingredients and stir with a spatula until completely combined. Fill muffin cups about 2/3 full and baking 18-20 minutes.