Lately, I have been on a bit of a smoothie kick. I would say the Taste Tester and I have been on this smoothie kick, except that the Taste Tester has been less than enthusiastic and supportive about this recent habit. I love the idea of starting our day with a whole bunch of fruits and veggies. TT, on the other hand, loves the idea of starting his day with nothing but coffee and maybe a granola bar mid-morning. And, I will admit, some of my smoothies have been less than delicious. Without going into too many gory details, let’s just say that sweet potato in a smoothie doesn’t exactly work. We have always been protein shake drinkers, but I was recently given a NutiBullet Rx, which has greatly broadened the realm of fruits and veggies that I can blend into a smoothie. This thing will blend anything. I have been using it for several weeks now and it consistently produces completely smooth smoothies in 1-2 minutes. (#notsponsored!). The introduction of this new appliance and the cookbook that came with it has lead to the purchase of many items I would not have previously considered purchasing. One such item is the gigantic box of pre-washed spinach.
Before, I never bought the giant box of spinach because our old NutriBullet wouldn’t really blend the spinach completely and I was left with a bunch of tiny flecks of spinach in my protein shake. My new recipe book re-introduced spinach into our lives and that giant box of spinach into our fridge. That box is never-ending! After it had been staring me down for over a week, I decided it was time to get creative and figure out what else I could do with my new NutriBullet and my giant box of spinach.
And that’s how I came up with the recipe for these delicious green muffins! Although these green muffins look as if they are made of nothing but spinach, they are actually packed full of other delicious goodness such as bananas, kiwis, and nuts. I added kiwis to keep these extra festive for St. Patty’s day this week, but you could add any fruit of your choosing. These are endlessly customizable so you can use up whatever fruits or veggies have been staring at you this week.
- 6 oz. whole wheat pastry flour (1.5 cups)
- ¼ cup ground flaxseed
- 1 t. baking powder
- 1 t. baking soda
- ½ t. kosher salt
- 2 T unsalted butter, melted
- 1 cup plain, low-fat Greek yogurt
- ½ cup light brown sugar
- 1 t. vanilla extract
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup spinach
- ¼ cup unsweetened vanilla almond milk
- 2 kiwis (or any other fruit), peeled and chopped
- ½ cup chopped almonds (optional)
- Preheat over to 375, prepare muffin tin by placing cupcake liners in all 12 holes. If you want larger muffins, this recipe makes only 11 muffins, so fill one muffin hole halfway with water. This will prevent them empty well from smoking in the oven.
- In a large bowl, combine dry ingredients (flour-salt).
- In a blender, combine all remaining ingredients except the kiwi and almonds. Blend ingredients until well combined.
- Add the kiwi and nuts to the dry ingredients, toss to coat.
- Pour the blended ingredients into the dry ingredients and stir until just combined. Do not over mix.
- Using a measuring cup, fill the muffin tin with the batter, ensuring to fill each tin to the brim.
- Bake muffins at 375 for 22 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 5 minutes then remove to a wire rack to finish cooling.
The Taste Tester has a few ideas for St. Patty’s day recipes which I will try to get up this week. If you want another healthy (and green) recipe, check out last year’s Shamrock Pancakes.