First, if there is a way I can put more vegetables in my food, I will do it. I know people who are anti-hiding vegetable – but not me. I’m always trying to find a way to get more veggies in my diet. I like green smoothies and these zucchini chocolate chip cookies from Animal, Vegetable, Miracle, and I like today’s muffins. When I saw a picture called “spinach Popeye muffins” on Pinterest, I knew it was something I had to try. I mean, make me strong like Popeye and they taste good? Yes please. Try not to be put off by the green muffins. They are fun looking and taste like banana bread.
Second, this is the first baking recipe I have ever significantly altered! When I read the original recipe, I wanted to decrease the sugar and make it a bit healthier. But, I wasn’t really sure how to do it because I know baking is a science and messing it can lead to bad results. Then I read this article from the Harvard School of Public Health and decided, “what the heck, let’s try it.” So I decreased the sugar by a 1/3, I substituted some brown sugar for the white, and I used low-fat yogurt instead of whole milk. I had no idea how it was going to come out. Luckily it came out SO TASTY!!! The muffins don’t really rise though and the muffin is a bit sticky in texture – both of which I think are a result of my meddling. Still they tasted amazing and I’m sure with a little more meddling, I could fix those issues. But in summation, Ryan and I ate 7 about as soon as they came out of the oven.
Which leads me to my third and final point. While I was baking I was video chatting with my family and I showed them these muffins. There were skeptical and asked Ryan and I to eat one on camera. Anyway, we told them the muffins were sweet and tasted like banana bread. And the best part is they promised if I posted the recipe they would try it. So, here it is guys.
If you’re off put by green spinach-banana muffins, I’ll post a regular banana bread recipe next week.
Adapted from The Green Forks.
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 cup canola oil
3/4 non-fat Greek yogurt
1 6oz bag of baby spinach
2-3 mashed ripe bananas
2 tsp pure vanilla extract
1. Preheat oven to 350° and line the muffin pan with paper liners.
2. Whisk together the flours, sugars, baking powder, baking soda, cinnamon and salt in a large bowl.
3. Place the oil, yogurt, and spinach in a blender. Blend on high until pureed. You might have to do this in batched (I did because my blender is weak).
4. Add the banana and vanilla to the blender and blend until just mixed.
5. Pour pureed mixture into the dry ingredients. Fold together with a rubber spatula until combined.
6. Fill muffin cups about 3/4 full and bake for 18-20 minutes, or until toothpick poked in the center comes out clean.
7. Let cool (if you can wait!)
8. Try it!!
Messy level: This recipe is a three spoon recipe, although if you have a nice blender maybe fewer spoons. I tried to put all the spinach, yogurt, and oil in the blender at once and all I was doing was overheating the blender. I then took it out and did things in batches, which meant using another bowl. And of course it’s me, so I got green drops of batter all over the counter. Overall, not too messy, just gotta be careful.