Hey ohhh. Happy Saturday. One of my Choose Your Own Adventure Goals for this month is to try all new recipes in categories like breakfast, soup, appetizer, main dish, side dish, and dessert. Another one of my goals is to add more veggies to my diet. These spinach muffins kill two birds with one stone. Thanks to my friend AEB for sharing the recipe with me - she's also responsible for the zucchini pie I make!
This recipe is from The Green Forks with few alterations.
Ingredients
1 cup flour
1 cup whole-wheat flour
1/4 cup flax seed
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1.5 tsp ground cinnamon
1/2 tsp salt
1/4 cup vegetable oil
¾ cup milk
1 (6 ounce) bag fresh baby spinach
2 mashed bananas - I used some out of the freezer
1-2 tbs applesauce
2 tsp vanilla extract
Directions
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners. I only got 16 muffins out of these because I filled mine a little high.
Whisk together dry ingredients in a large bowl: both flours, flax seed, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Using a food processor, process spinach until you get some room in there. Add oil and milk and process until completely puréed. Add banana, applesauce, and vanilla; process just to mix.
Pour wet mixture into dry mixture and fold together with a rubber spatula until completely combined.
Fill muffin cups about ⅔ full and bake 17-19 minutes or until a toothpick inserted into the center comes out clean.
When they cooled, I flash froze them in the pan then stored them in a ziploc in the freezer. All set to go for this week's breakfasts!
2 tsp vanilla extract
Directions
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners. I only got 16 muffins out of these because I filled mine a little high.
Whisk together dry ingredients in a large bowl: both flours, flax seed, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Using a food processor, process spinach until you get some room in there. Add oil and milk and process until completely puréed. Add banana, applesauce, and vanilla; process just to mix.
Pour wet mixture into dry mixture and fold together with a rubber spatula until completely combined.
Fill muffin cups about ⅔ full and bake 17-19 minutes or until a toothpick inserted into the center comes out clean.
When they cooled, I flash froze them in the pan then stored them in a ziploc in the freezer. All set to go for this week's breakfasts!
