I have been using this recipe for YEARS now and my kids absolutely devour these within a day! Now, this recipe is not my own, but when I went to find it to share with my email subscribers, I could not locate the original on the internet. I think the original poster (Moms & Stories) may not have an active site anymore. So, I want to give them credit here, but I will just be reposting their original recipe for you! I typically double this recipe for about 36 (or so) mini muffins.
Spinach & Banana Blender Muffins
Ingredients
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp vanilla extract
- 2 cups fresh organic spinach, uncooked Could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!
- 1 ripe banana
- ½ cup maple syrup organic, grade A
- 2 tbsp organic coconut oil
- 1 ½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350℉.
- Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
- Combine the dry ingredients (flour, baking powder, baking soda, and salt) in a large mixing bowl.
- Add the wet spinach mixture from the blender to the dry ingredients.
- Slowly mix the dry ingredients into the wet ingredients until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, you will need a spoon to put it in the muffin pan.
- Optional revision to original: This is where I add in about a 1/2 cup or so of mini-chocolate chips because I’m a fun mom! Feel free to skip this, add less, add more… you do you!
- Scoop the batter into greased muffin tins. I like to use a mini-muffin pan for bite-sized treats.
- Bake at 350℉ for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins. Enjoy!