We are a big muffin family and I often find ways to tuck veggies (think pumpkin, zucchini) into my batter. But when I first made these, I braced myself for a chorus of frowns and yucks. Instead, these muffins disappeared. They were a hit for breakfast and snack and were requested for dessert one night. You heard me. Spinach for dessert. Now you really have to try them, don’t you?
Makes 12 to 18 standard muffins
Recipe adapted from http://pamelasalzman.com
- 2 cups whole-wheat pastry flour or white whole-wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 tsp. cinnamon
- 1 large egg
- 3/4 cup pure maple syrup (local if you can get it)
- 3/4 cup milk
- 1/4 cup butter, melted
- 2 tsp. pure vanilla extract
- 5 or 6 ounces fresh spinach leaves (or use 1 9 oz. bag/box of frozen chopped spinach, thawed and squeezed completely dry.)
- 2 medium, ripe bananas
1. Preheat oven to 350°F.
2. Grease or line muffin pan with paper liners.
3. In a large bowl, mix together the flour, baking powder, baking soda and salt.
4. In a blender add egg, maple syrup, milk, butter, vanilla, spinach and bananas. Process until pureed.
5. Add spinach mixture to the flour mixture and stir until just combined.
6. Scoop batter into prepared muffin pan.
7. Bake about 25 minutes, or until knife inserted into the center comes out clean.