SWEET SPINACH MUFFINS WITH BANANA
These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.
Provided by Amy Palanjian
Categories Breakfast
Time 28m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
- Place all ingredients into a blender except the flour and chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently.
- Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
- Serve slightly warm, at room temp, or chilled.
Nutrition Facts : Calories 131 kcal, Sugar 8 g, Sodium 154 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 21 g, Fiber 2 g, Protein 4 g, Cholesterol 34 mg, UnsaturatedFat 2 g, ServingSize 1 serving
SPINACH AND BANANA PUREE
Provided by Tyler Florence
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 0
Steps:
- Puree 12 ounces fresh spinach (tough stems removed), 2 peeled bananas and 1/4 cup each plain whole-milk yogurt and unfiltered apple juice in a food processor until smooth. Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 111 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 81 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 5 grams, Sugar 13 grams
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