Healthy Green Muffins
 
Prep time
Cook time
Total time
 
You'll never guess the secret ingredients in these moist and super-delicious muffins. Spinach, yes! mixed with bananas and oil, this power-packed muffin version of a Green smoothie recipe will keep you filled up for a long time, without compromising on the taste factor.
Author:
Serves: 6
Ingredients
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ⅓ cup white or brown sugar
  • 2 tablespoons olive oil
  • ¼ cup yogurt
  • 1 teaspoon lemon zest
  • 1 medium-sized banana
  • 1 cup packed baby spinach leaves
  • ¼ cup chopped walnuts or pecans
Directions
  1. Preheat oven to 180C (350F). Grease or line muffin tin with paper liners and keep ready. Mash the banana and set aside.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, whisk the sugar and egg until creamy and fluffy. Stir in oil, yogurt, lemon zest and mashed banana.
  3. In a food processor, blend the spinach leaves until very finely chopped. It will almost look like a pesto, and that’s what we need. Coarse grind the pecans in another grinder, or just pound them with a mortar-pestle; you can even just chop them lightly if you like texture.
  4. Fold in the chopped spinach and half of the pecans into the batter, leaving some of the nuts aside to sprinkle on the top. Fill batter into prepared muffin tin, filling them upto the brim. Remember, this recipe uses whole-wheat flour, which does not have as much gluten as AP flour, so the muffins will not rise too high, so fill the tin upto the brim.
  5. Garnish each muffin with the remaining pecans. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/healthy-green-muffins/