Pamela Salzman is one of our all-time favorite chefs—her take on fresh, seasonal cuisine is healthy and insanely delicious. Her philosophy is, "Eat well, live well, be well," and... ours is pretty much the same. Enter these greens muffins—with almost an entire serving of spinach and no artificial flavors or coloring, we promise you can convert even the fussiest kid (or grown person weary of healthy-looking things) to love them.
They're the perfect out-the-door breakfast to turn to when you're in a rush, just keep them in your freezer and leave one out the night before. You can also bring them to brunch, watch the eyes roll, then light up with excitement after the first bite. It's quite entertaining. Here's how it's done:
- 2 cups whole wheat flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 egg
- 3/4 cup almond milk
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1 6 oz. bag of baby spinach
- 1/4 cup coconut oil, melted
- 2 bananas, mashed
- Mix whole wheat flour, baking soda, baking powder and sea salt in a large bowl. Set aside.
- In a blender, add: egg, almond milk, maple syrup, vanilla extract, baby spinach, and coconut oil. Yes, we forgot to add the coconut oil in the blender in the video and just added it to the batter, which turned out totally fine, but eliminate the extra step of mixing by just adding to the blender.
- Pour spinach mixture into the dry ingredients and mix well. Fold in the two mashed bananas.
- Pour about 3/4 cup batter into a lined muffin tin, bake for 20-25 mins at 350.
- Enjoy within 3 days or freeze for longer life!
Share this recipe with your friends by clicking the social links above! What's your favorite healthy muffin recipe?!