1 c. All Purpose Flour
1 c. Whole Wheat Flour
3/4 c. Sugar
2 tsp Baking Powder
½ tsp Baking Soda
1½ tsp Cinnamon
½ tsp Salt
¼ c. Canola Oil
¾ c. Milk
6 oz Fresh Baby Spinach
½ cup Mashed Banana (from about 2 bananas)
2 tsp Vanilla
- Preheat oven to 425°F
- Whisk all the dry ingredients together.
- Put the spinach, milk, vanilla, bananas and oil into a blender and puree
- Pour spinach mix into the dry ingredients and fold until completely mixed.
- On a greased baking sheet, put 6 globs of batter. (I know "glob" isn't a precise unit of measurement but the pictures will give you a better idea.
- Bake for 6-8 minutes, until the edges and top are slightly browned.
The dry ingredients all whisked together.
This is going to be a loud video. It's my Ninja Blender running. If you'll notice, nothing is really moving around in the pitcher. Yeah, that's the biggest problem with this blender. It doesn't blend unless there is a ton of liquid.
So, I mentioned before that my oven is 100°F cooler than what the dial reads. Yeah. Still the case.
I have this tiny cast iron skillet which is perfect for a muffin! So I gave it a go!
The original recipe said to do this on an ungreased baking sheet. That didn't work so well.
This is what 6 oz. of spinach looks like in it's fresh form. It looks like a lot, but it's really not that much.
This is what the globs of batter look like on a baking sheet. All green and pretty...
Finished muffin tops.
Finished cast iron muffin!
The original recipe is from The Green Forks
The original recipe calls for Canola Oil. I used coconut oil, which you may know has a low melting point. Basically if the liquid coconut oil touches something cold, it turns back into a solid. So, I had to heat up the milk and spinach before I mixed the oil in, but it still didn't mix fully.
The original recipe also calls for milk. I used coconut milk.
So, instead of using the all purpose flour and the wheat flour, I used the gluten free flour blend that I had made for the cornbread (1 c. of that), and one cup of almond flour. I have an issue with almond flour. Mostly my issue is in the serving size. A handful of almonds is a serving. So, about 1/4 c. of almond flour is a serving. That's why I didn't use 2 cups of almond flour. It would have been almost a serving per muffin top. If I had also used almond milk, it would have been so much almond! I used coconut milk and almond flour to balance it out.
The original recipe also had me using an ungreased baking sheet. That didn't work for me, so I used a greased pan for the second go.
I also added a dash of lemon. Didn't hurt anything, but I don't know that it helped.
This tastes amazing and you can totally eat it raw, and it is vegan! Delicious! TC says, "They're green and sweet!" and he gives them a 4. I would also give them a 4 and I look forward to making them without the xanthan gum next time... it will be less gummy. :)