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.
Makes 2 dozen. Prep time: 20 min, Bake time: 20-25 min
- 4 cups flour
- 3 tsp. Cinnamon
- 4 tsp. Baking powder
- 1 tsp. Baking soda
- ½ tsp. Salt
- 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)
- Preheat oven to 350. Spray or line muffin pans.
- Combine all dry ingredients in a large bowl.
- Place all wet ingredients in a blender and blend until smooth.
- Pour puree into dry bowl, and gently stir until just combined.
- Spoon into muffin tins, and bake for 20-25 minutes until firm but not browning.
- Serve warm or cold