Snacks & Treats
Kid-Made Spinach Muffins
BY JENNIFER TAMMY, SUGAR, SPICE AND GLITTER
Mar 16, 2017
I'm not a mom who's opposed to food dye, but when I can get a few extra vegetables into my daughter's day in a fun way, I'm all for that! These naturally green muffins are a delicious treat your kids will be excited to eat.
The muffins get their bright green colour from using copious amounts of spinach and a natural chemical reaction which occurs between the baking powder and buttermilk. Of course, if you don't already have buttermilk on hand, these still turn out bright green by using regular milk or a dairy-free milk alternative.
We had lots of trial-and-error making these muffins. I first tried to achieve a green colour by using our favourite green smoothie as the base, but those muffins only had a green colour inside and were brown outside — not the festive and dramatic colouring we were looking for!
My daughter loved helping me make these delicious spinach muffins and sharing them with her friends. This one is also peanut butter-free so it's safe for school lunches.
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You Will Need:
- 4+ cups of spinach (I filled my food processor to the brim)
- 1 banana
- 1/2 cup honey or maple syrup, or more to taste
- 3/4 cup buttermilk or milk
- 1 egg
- 1/4 cup melted coconut oil or butter
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Note: You will want a food processor or blender for this recipe.
Preheat oven to 350F. Place the spinach, banana, honey, buttermilk, egg, coconut oil and vanilla in your food processor or blender and puree for two minutes, until the spinach is completely broken down.
In a large bowl, mix together the flour, baking powder, baking soda and salt.
Add the spinach mixture and fold to incorporate, making sure not to overmix (overmixing makes your muffins less fluffy).
Line a muffin tray with your choice of liners and add 1/3 cup of batter to each.
Bake for 22-25 minutes, until an inserted toothpick comes out clean or the tops of the muffins are lightly browned and spring back when tapped.
Cool on a cooling rack for 5 minutes before serving.
I hope your kids love this naturally green muffin recipe as much as we did!
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