04 November, 2010

Spinach Banana Muffins

I guess we all had one or the other veggie in a sweet dessert. No big deal anymore. But we (or perhaps just I) thought we came to the end of the line: carrots, pumpkins, zucchini, etc. What else is there to put into a cake?
SPINACH. Isn't that the craziest idea? It's not mine though, I saw it on another food blog The Chic Life. I was intrigued immediately. I made a few changes: I used mashed banana instead of applesauce, palm sugar instead of refined sugar, olive oil instead of canola and added some yogurt for moistness.
The result: a perfect muffin. I PROMISE, you will not taste the spinach, it is really "just" a green banana muffin. I shared them with a friend who happened to drop by with her young kids, when I pulled the muffins fresh out of the oven. And if you want to get your kids to eat those, sell them to them as "Ben 10 muffins". That was the first association of my friend's kids when they saw them. 
-----------------------------------------------------------------------
SPINACH BANANA MUFFINS

Inspired by a recipe from The Chic Life


1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1 egg
1/3 cup palm sugar
2 tablespoons olive oil
1/4 cup yogurt
1 teaspoon lemon zest
1/4 cup mashed banana (1 medium banana)

1 cup packed baby spinach leaves
1/4 cup chopped walnuts

Yields 6
--------------------------------------------------------------------
Preheat oven to 180C (350F). Grease or line muffin tin.

In a large bowl, sift together flour, baking powder, baking soda and salt.
In another bowl, whisk together, sugar and egg until creamy. Stir in oil, yogurt, lemon zest and banana.
In a food processor, blend the spinach leaves until finely chopped.
Fold chopped spinach and walnuts into the batter, leaving some of the walnut aside. Fill batter into prepared muffin tin. Garnish each muffin with the remaining walnuts. Bake for 25 minutes or until toothpick comes out clean.

9 comments:

  1. This is such a great way to use spinach, so creative. i have never seen spinach in a muffin before. Gosh girl, I love all of your recipes.

    ReplyDelete
  2. How cool is that!!? I have a big bunch of fresh spinach just begging to go into muffins! I love your healthy changes, exactly how I love to bake!
    btw, I made your mustard cauliflower dish into a complete meal and posted it on my site, with link back to you.
    People are going to think I'm your sponser or something! ;-)

    ReplyDelete
  3. Umm, yes please!! I'm always trying to get more dark leafy greens into my diet =) GREAT IDEA! I'll definitely be trying these. I've never actually had palm sugar but am interested in it now!

    ReplyDelete
  4. made these last night. very tasty. quick, easy recipe. thanks for sharing

    ReplyDelete
  5. Great recipe!

    I didn't have wheat flour, so I used all purpose and added about 1/8 cup of ground flax seed. I also substituted palm sugar for organic, and sprinkled a little on top before baking. Still I think it could use a little more sugar.

    I'm going to do this for my holiday party, using red baking cups.

    Thanks for a fabulous way to use spinach.

    - Yolanda L., Cedar Park TX

    ReplyDelete
  6. That spinach banana muffins look delicious. This just shows that you can eat something delicious and at the same time doing your body a favor because of the health benefits.

    ReplyDelete
  7. I made these "green" muffins for St. Patrick's Day :) I left out the lemon zest and added a few shakes of garam masala for a sweet kick (which really came through!) I used a flax egg instead of an egg. Delicious with butter. Very gooey and chewy -- maybe due to the flax egg? I bought an (expensive) bag of flax seed a while back, so I'm trying to use flax eggs in everything right now! These are keeping well in tupperware and delicious and chewy the next day, as well.

    ReplyDelete
  8. I love your recipes Anja; and wanting to try them all!!!! Do you have the nutritional facts on them???

    ReplyDelete