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Spinach Muffins
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| Spinach Muffins Author: Laura Machell Serves: | |
| 16 | muffins |
| Ingredients | |
| 1 cup | all-purpose flour |
| 1 cup | whole-wheat flour |
| ¾ cup | sugar |
| 2 tsp | baking powder |
| ½ tsp | baking soda |
| 1½ tsp | ground cinnamon |
| ½ tsp | salt |
| ¼ cup | canola oil |
| ¾ cup | milk |
| 1 (6 ounce) bag | fresh baby spinach |
| ½ cup | mashed banana, (from about 2 bananas) |
| 2 tsp | pure vanilla extract |
Instructions
Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.
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