Packed with lots of protein and potassium, these little muffins are stronger than they seem. Sometimes great things come in small packages, so try not to cast opinions off the bat and judge something for what you think it's worth. Allow yourself to be surprise by the mightiness behind that "first glance". You'll see things for what they truly are, for everyone and everything, no matter how big or small has the ability to benefit you in some way.
These muffins, although small, have got the power. It's easy to sneak in the spinach and banana into these fluffy delights, so even the pickets of eaters (like my husband at times) will eat them right up and get the nutrients they need. Quick to make and delicious as a snack or for breakfast with a glass of milk!
Mean Green Banana Muffins
Prep Time: 5 minutes
Cook Time: 18- 20 minutes
Total Time: 25 minutes
Yield: 24 Muffins
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/4 cup canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach, chopped
1 cup banana (about 2 to 3 bananas), mashed
2 teaspoons pure vanilla extract
1 tablespoon honey
Preheat oven to 350°F and line two 12-cup muffin pans with muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a blender, add oil, milk, and spinach. Blend on high until completely puréed. Add banana, vanilla, and honey, and blend on low just to mix.
Add spinach banana mixture to the bowl with the dry ingredients; fold together, until fully combined.
Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.