This Week’s Muffin: Spinach (?!?)

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.

Christmasy!

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.

SPINACH MUFFINS 
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!

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 350 and grease or line two muffin tins.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. 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.
  4. 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.

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