Ingredients

The following ingredients have 17 Servings
  • 2 1/2 cups white whole wheat flour (see note)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup granulated sugar (see note)
  • 3/4 cup buttermilk (see note)
  • 1/4 cup canola (vegetable, avocado, grapeseed oil or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 6 ounces baby spinach
  • 2 mashed very ripe bananas ((about 227 g))

Instruction

  • Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
  • Blend until pureed and smooth.
  • Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
  • Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
  • Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.