CSA member Cat shared this recipe for a kid-approved veggie-fied muffin. She suggests adding chocolate chips for some extra sweetness.
Prep Time 10 minutes
Cook Time 22 minutes
Ingredients
- 18 standard cupcake liners
- 2 cup whole wheat flour
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter unsalted
- 3/4 cup milk
- 1/2 cup honey
- 1 large banana
- 6 ounce raw baby spinach (by weight)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
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Combine all dry ingredients in a large mixing bowl.
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Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
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Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
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Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
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Cool most or all of the way before serving.