Unfortunately baking ended up on the back burner for the last couple months. In January I was taking a critical care course in light of my new job in the ICU (yay!), so that and adulting took up a substantial amount of my time. During my last week of class, I was cruising through some recipes and found a neat one for spinach muffins.
I have to admit that the first time I made these muffins I forgot to add the butter, and they still turned out quite good (albeit a bit chewy). The recipe is really simple (I can’t believe how often I say that for recipes I screw up), and fast to whip up. These muffins made an awesome snack, and a quick breakfast in the morning when you’re rushed for work.
I don’t think that these muffins are quite as sweet as the original blog post implied, despite a rather large amount of honey. I’ll definitely be making them again, but I think with a little bit more cinnamon.
Sweet Spinach Muffins
Adapted from Super Healthy Kids
- 2 cup (250 g) all-purpose
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup honey
- 1 large banana
- 6 ounce spinach
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 F and prepare your muffin pan.
- In a large mixing bowl whisk together the dry ingredients. Set aside.
- Put all of the wet ingredients in a blender or food processor, and puree until smooth.
- Pour the puree into the dry ingredient bowl and mix until just combined.
- Spoon the batter into the muffin pan until 2/3 full and bake for 18-22 minutes, or until the muffins spring back to tough.
- Cool before serving.