Monday, March 16, 2015
Makes 12 to 18 standard muffins
Recipe from http://pamelasalzman.com
Husband-Tested in Alice’s Kitchen
Well, these were totally fun to make and delicious to eat. What makes them bright green? Spinach, of course! Kids and the young at heart will love these tasty treats made with whole-wheat flour (gluten-free option included) and sweetened with ripe bananas and pure maple syrup. Make a couple of batches and freeze some for later. The kids will enjoy finding one in their lunchbox. Serve ‘em up for St. Patrick’s Day or Christmas or maybe even an Incredible Hulk party!
· 2 cups whole-wheat pastry flour, white whole-wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
· 2 teaspoons aluminum-free baking powder
· ½ teaspoon baking soda
· ½ teaspoon fine ground sea salt
· 1 large egg
· ¾ cup pure maple syrup
· ¾ cup milk or non-dairy milk
· ¼ cup unrefined coconut oil, melted (or use melted unsalted butter or olive oil)
· 2 teaspoons pure vanilla extract
· 1 (5 or 6 ounce) bag of fresh baby spinach leaves (or use 1 (9 oz. bag/box of frozen chopped spinach, thawed and squeezed completely dry.)
· 2 medium ripe bananas, mashed
· Optional additions: chopped nuts and/or dark chocolate chips (I added 1 teaspoon of cinnamon.)
Preheat oven to 350 degrees. Line muffin pan with paper liners. Give them a little spray of cooking spray, if desired.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a blender add egg, maple syrup, milk, oil, vanilla, spinach and bananas. Process until pureed.
Add spinach mixture to the flour mixture and stir until just combined.
Scoop batter into prepared muffin pan. (I use a scant 1/3 cup measuring cup for scooping out the batter.)
Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
Store at room temperature up to 3 days. These freeze nicely too!