When I first started making these a couple of years ago, my then-5-year-old asked if he could have them as his birthday cake because he loved them so much! I have used this recipe in kids cooking classes with many a spinach-hater and have yet to find one who didn’t love these.
2cupswhole wheat flour (use wheat/gluten-free all-purpose flour, if needed) or use spelt flour, I like the white whole wheat from King Arthur Flour
2tsp. baking powder
1 1/2tsp. cinnamon
1/2tsp. baking soda
1/4cupbutter or margarinemelted
3/4cupmilkuse any kind you have
6oz. baby spinach
2tsp. vanilla extract
Preheat oven to 350 and grease or a muffin tin.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Melt the butter.
In a food processor or blender, mix the milk, spinach, and butter until it is completely pureed. Add the banana and vanilla and blend until just mixed.
Pour pureed mixture into the dry ingredients and stir with a spatula until completely combined. Fill muffin cups about 2/3 full and baking 18-20 minutes.
Nutritional Information Per Serving (% based upon daily values): Calories 115, Total Fat: 4g, 5.7%; Saturated Fat: 3g, 14%; Cholesterol: 1mg, 0.3%; Sodium: 180mg, 7.7%; Total Carbohydrate: 19g, 6.3%; Dietary Fiber: 3g, 10.8%; Sugar: 7g; Protein: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!