Lydia's Nest · Recipes

Hulk Muffins

Hey all! I have a yummy recipe to share with you.

I’ve been making these muffins regularly for breakfast lately. I’ve been noticing that Deacon eats the most at breakfast – even if he’s having an ornery day and doesn’t want to eat much lunch or dinner, he ALWAYS finishes his breakfast. This has put me on a mission to find more healthy, nutritious breakfasts. Our go to’s are easy things like toast and fruit, and I wanted to expand our repertoire and get some good stuff in him while I have the chance. These are perfect! They have lots of spinach, without a ton of sugar. They are super yummy too- they taste like banana bread (and not at all like spinach!)

A couple of notes, you can be relatively flexible with this recipe. The recipe includes what I find works/tastes the best for us, but you could certainly change it out to your preferences, like dairy milk instead of almond milk (you might need to add vanilla), a different sweetener, or vegetable oil instead of butter. Also, they freeze really well. The recipe makes two dozen so we eat some fresh and then I pop the rest in the freezer for later. A minute or two in the microwave, and they are ready to go! I don’t know for sure how long they would last in the freezer – probably a couple of months, but we’ve always eaten them within a couple weeks. Lastly, the riper the bananas the better. If we have bananas that get too brown to eat, I peel and freeze them until I make these muffins. Just let them thaw on the counter for a bit before using.

I love these muffins because they are super easy to throw together in the morning. First, combine the dry ingredients.

Then, put all the wet ingredients in a blender and blend until smooth.

Pour the puree into the dry bowl and gently stir to combine.

Spoon into muffin tins, and bake!

I think Deacon likes these.

Hulk Muffins

Makes 2 dozen. Prep time: 20 min, Bake time: 20-25 min

Ingredients:

Dry:

  • 4 cups flour
  • 3 tsp. Cinnamon
  • 4 tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp. Salt

Wet:

  • 2 cups spinach (packed)
  • 1 ½ cups vanilla almond milk
  • ½ cups brown sugar
  • ½ cups applesauce
  • 3 large bananas
  • ½ cups butter, melted
  • 2 eggs
  • 1 tbsp ground flax seed (optional, but I love the nutrient boost it adds)

Instructions:

  1. Preheat oven to 350. Spray or line muffin pans.
  2. Combine all dry ingredients in a large bowl.
  3. Place all wet ingredients in a blender and blend until smooth.
  4. Pour puree into dry bowl, and gently stir until just combined.
  5. Spoon into muffin tins, and bake for 20-25 minutes until firm but not browning.
  6. Serve warm or cold

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