Whole Wheat Spinach Banana Mini Muffins
Updated: Jan 27
Have a hard time getting your kids to eat their vegetables? This is a great way to sneak in some leafy greens along with healthy fiber. These muffins make great breakfast and taste like banana bread. They also use lots of clean ingredients which will add lots of necessary nutrients to your kid's diets.
This recipe calls for fresh spinach and overripe bananas. Spinach adds iron, vitamin A, vitamin K and several other vitamins and minerals. Bananas add potassium, fiber, vitaman B6 and many more necessary components in a kids diet.
These are made using a high powered blender to make the batter smooth. You can also use a food processor, but it may not yield the same results.
[Makes 24 mini muffins]
1 large ripe banana
1/3 cup honey
½ cup unsweetened apple sauce
3 Tbsp avocado oil (or melted coconut oil)
2 tsp vanilla extract
2 cups fresh spinach (or two big handfuls)
1 ½ cups whole wheat flour
½ tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
Splash of milk if batter is too dense
Preheat oven to 350°.
Using a mini muffin tin (normal size muffin tin cooking directions are below as well), either spray or fill about 24 with mini cupcake papers.
Put the wet ingredients (applesauce, egg, vanilla, spinach, banana, honey and oil) into a blender or food processor and blend until smooth and there are no chunks of spinach.
Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl and mix well.
Add the wet spinach mixture from the blender into the dry ingredients.
Using a spoon or spatula, slowly fold in the dry ingredients until combined. If the mixture is dense, add a splash of milk to loosen it up, but it should resemble a thick pancake dough.
Scoop the batter into greased muffins tins or cupcake papers until about to the top of the papers (or pan).
Bake for about 12-15 minutes for mini-muffins or if you make large muffins, about 17-20 minutes, or until the tops spring back when you tap them with your finger.
Store in the fridge, these are perishable so eat them within a week, or freeze for a couple months. These go great with nut butters or regular butter.
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