Kid-Friendly Spinach Muffins
I don’t know what it is about these muffins, but my kids love them. Apparently, they are not anti-green food. At least, not this green food. I think it has something to do with the mashed banana (I usually raid my freezer stash).
This recipe calls for half white whole wheat flour. I have used all whole wheat without any problems. If your family is used to the whole wheat flavor, I say go 100%.
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A sweet and healthy kid-friendly banana muffin made with spinach.
- 1 Cup White Whole Wheat Flour
- 1 Cup All Purpose Flour
- 3/4 Cup Sugar
- 2 Tablespoons Ground Flax Seed Meal
- 2 Teaspoons Baking Powder
- 1/2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoons Salt
- 1/4 Cup Coconut Oil Softened
- 3/4 Cup Milk
- 6 Ounces Fresh Baby Spinach
- 2 Ripe Bananas Mashed
- 2 Teaspoons Vanilla Extract
Preheat your oven to 350 degrees. Line 2 muffin tins with 16 muffin liners.
In a large bowl, combine the white whole wheat flour, all purpose flour, sugar, flax seed meal, baking soda, baking powder, cinnamon and salt. Set aside.
Combine the coconut oil, milk, and spinach in a blender and puree on high until smooth. Add the banana and vanilla and blend just until combined.
Make a well in the flour mixture and pour the spinach mixture in the center. Fold just until combined, a few spots of flour left over is okay. The batter should be lumpy.
Fill each muffin cup 3/4 of the way full.
Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
Source: Adapted from The Green Forks