Healthy green muffins

We are currently on a spring break. So that means I have both girls with me the whole day for a whole week. I always make sure I have enough food for them to eat and to snack on every day. They have been asking for muffins. I came across a vlog of how to make Green machine spinach muffin. I was intrigued and got a little excited. A muffin recipe that has tons of spinach and was made with no eggs? Done! I had to make it to taste it. I added and changed some ingredients. You can also substitute sugar with other sweeteners such as blue agave or honey. But they could be expensive so you can do half sugar and half honey. It could also be vegan if you substitute butter with sunflower oil or coconut oil. It might taste slightly different, but it would still be delicious. It turned out really good! My family devoured it! Here’s my version. Enjoy! 😀

You will need:
  • muffin tin
  • cupcake cups*
  • cupcake scoop (optional)
  • mixing bowls
  • spatula
  • Measuring spoons and cups

 

Makes 15-17  muffins

4 oz banana yogurt

1/4 c salted butter

1 medium ripe banana

5 oz baby spinach

2 tsp vanilla

1 c all purpose flour

1c oat flour

3/4 c sugar

3 tsp. baking powder

1/2 tsp baking soda

2 tsp. cinnamon

1/4 c milk

 

Preheat oven to 375 deg. Line the muffin tin with muffin cups.

In a blender, combine yogurt, butter, banana, vanilla, and spinach. Blend them until it is bright green in smoothie-like consistency. (It is a smoothie you can drink. add a little bit of honey and it will taste amazing.)

In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon.

Slowly fold in the wet mixture to the dry mixture. Add milk to moisten the mixture.  Using a cupcake scoop, scoop batter into the cupcake liners. Make sure you don’t overfill a cupcake cups. The muffin rises as they are baking. (If you do not have a cupcake scoop, you may use 1/4 measuring cup.)

Bake it for 12-15 mins. Do a stick test around 12 mins. Poke the middle of a muffin. It the stick comes out clean, then the muffin is good to go! 😀

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lemon cream cheese frosting

1 block of cream cheese.

1 stick of soften unsalted butter

2 c of powdered sugar

zest of a half to 1 whole lemon

1/2 tsp of lemon juice

Using a hand mixer, cream the cream cheese and butter in a bowl. Lower the speed of the mixer and slowly add the powdered sugar. And then add the zest and lemon juice. Enjoy!

 

*If you don’t have a cupcake cups, you may use the muffin tin. Just grease the tin with butter or coconut oil. This will be easy with a non-stick muffin tin.

 

 

Recipe adapted from yourcupofcake.com

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