Healthy green muffins

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! 😀







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

Soy Steamed Fish

Soy Steamed Fish

This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!

Serves 4

4 medium size tilapia fillet

1/4 c peanut oil

4 tbsp of fresh ginger julienne

4 stalks of scallions, julienned both white and green parts

1/3 tbsp of light soy sauce, I used kikkoman soy sauce

1/2 c  water

1 tsp of sugar

small bunch of cilantro for garnish


Prep the steamer, brush the perforated part with oil.  Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.

Combine soy sauce, sugar, and water, then set aside.

Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.