Not So Sweet Spinach Muffins Food

SPINACH MUFFINS FOR PICKY EATERS (GLUTEN-FREE!)

Steps:

• Preheat the oven to 350ºF and grease a mini muffin tin.
• Into a blender container, add the banana, water, almond butter, egg, honey, spinach, rolled oats, baking soda, cinnamon, vanilla, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
• Pour the green batter into the prepared mini muffin cups. I usually get 22 to 24 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 1.5 - 2 tablespoons of batter per muffin cup.
• Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
• Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.
• Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.

SWEET SPINACH MUFFINS

Steps:

• Preheat oven to 350 F, and spray your muffin tin with cooking spray or use silicone muffin cups sprayed with cooking spray.
• To a blender add, milk, raw spinach, banana, honey, egg, vanilla, and melted butter. Blend until completely pureed.
• Combine all dry ingredients.
• You can either add the dry ingredients into the blender with the spinach mixture, or pour the spinach mixture into the dry ingredient bowl. Fold the spinach mixture and dry ingredients together gently until just combined. (Do not over-mix.)
• Scoop the batter into the muffin pan, and bake for 17-20 minutes, or until the muffins bounce back when you touch the top. They should not be browning.
• Remove from the oven and cool on a cooling rack. If you use silicone muffin cups, remove from the cups and place on cooling rack to prevent sweating.

NOT-SO-SWEET SPINACH MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
• Combine flour, baking soda, and flax seeds in a bowl; make a well in the center.
• Place spinach, applesauce, avocado, apple, milk, apple, sugar, canola oil, eggs, brown sugar, and vanilla extract in a blender or food processor; puree until smooth.
• Pour the spinach puree into the well of the flour mixture and mix well. Scoop batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

SWEET SPINACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper cups.
• Combine flour, wheat germ, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
• Mix spinach, banana, milk, applesauce, and vanilla extract together in a medium bowl. Add to the flour mixture and stir until batter is moist. Spoon batter into the muffin cups.
• Bake in the preheated oven until golden on top, about 20 minutes. Remove and cool in the tin on a wire rack.