BANANA (and Spinach) SMOOTHIE MUFFINS
- xxoliviarussellxx
- Mar 9, 2015
- 2 min read
Hi friends!
How was your weekend? Did you do anything adventurous and exciting or did you spend yours like me in bed? I spent mine unwinding, watching movies and playing The Sims 4. It was a much needed break! But now it’s Monday again and I’m sure we all can use a little push. I promise you this isn’t another smoothie recipe.
But this recipe is actually made using a smoothie. How clever is that? This thing is so good for you the only bad part is the flour. I wish I actually had oat flour to use like the recipe suggests. I only have cake flour right now which is 100 calories per ¼ cup! That is ridiculous! I’m hoping that the way the batter was divvied up in muffin tins will actually save calories. That makes perfect logical sense right? I think so!
These muffins taste best freshly baked, with the edges slightly crispy. If you are going to have leftovers, they should be stored in an airtight container. Just remember, bananas don’t last forever and that’s the main star of this dish.
If you’re wondering why they have a greenish tint to them, that’s because there’s spinach in it. Now wait, hear me out! If Dr. Seuss could convince us that green eggs and ham isn’t such a bad idea, green muffins are even better! Spinach is great for protein and vitamins and once paired with the banana and some berries, you’ll have a sweet, moist and most importantly, good for you muffin than can make even the biggest sceptic jump for joy!
BANANA (and Spinach) SMOOTHIE MUFFINS
INGREDIENTS
2 large ripe bananas 2 cups packed baby spinach 5 strawberries
¼ cup blueberries 1 ½ cups whole wheat flour ¾ cup light brown sugar ½ cup Motts Cinnamon Applesauce 1 teaspoon baking soda
DIRECTIONS
Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.
Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!
This recipe yielded 11 muffins for me because I didn't use all of the smoothie batter. I was afraid the muffins would be too runny but you should be able to get 12-14 if you use the whole batter. Each muffin has 155 calories, 4.4 g fat, and 2.2 grams protein. Sounds like a good deal to me. And it should be less fat because I swapped out the egg and oil with applesauce.
XoX,
Olivia
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