BCC RECIPE BOOKonline EN - Flipbook - Page 31
Spinach Morning Muffins
Serves: 12 | Prep Time: 10 mins | Total Time: 35 mins
These green muffins pack a punch! Each batch contains 6 ounces of
spinach -- nearly a whole package from the grocery store!
Ingredients
Directions
DRY INGREDIENTS
1. Preheat oven to 350°F, and oil a muffin pan.
| 230 g (2 cups) whole wheat flour
| 60 ml (1⁄4 cup) sugar or
brown sugar
| 7,5 ml (1½ tsp) cinnamon
| 10 ml (2 tsp) baking powder
2. Combine all dry ingredients in a large mixing bowl.
3. Blend the wet ingredients in a blender or food processor until
completely puréed.
4. Pour the purée into the dry ingredient bowl, and fold together
gently until just combined.
| 2,5 ml (1⁄2 tsp) baking soda
5. Spoon the batter into the muffin pan, and bake for 18 to
22 minutes, or until the top of the muffins are firm to the touch.
| 1,25 ml (1/4 tsp) salt
6. Cool most or all of the way before serving.
WET INGREDIENTS
| 180 ml (¾ cup) milk or
plant-based beverage
| 125 ml (1⁄2 cup) applesauce
| 1 large banana
| 170 g (5 cups) spinach
| 60 g (¼ cup) vanilla Greek yogurt
| 30 ml (2 tbsp) vegetable oil
| 1 large egg
| 7,5 ml (1½ tsp) vanilla extract
Spinach has numerous health benefits, one being its
rich amounts of iron.
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