Spinach Cake Muffins
No, that is not a typo. I have been making these muffins for almost 7 years. When my girls were babies, I made all their baby food from scratch, so it was just natural for me to continue with that and prepare all of their yummy snacks from scratch too, as they transitioned to solid foods. The reason for the name is our oldest couldn't say muffin when she was little so she would call them "Green Fuffins' and the name just stuck. Hope you enjoy them as much as we do.
Green Fuffin's
Ingredients
2 cup flour, whole wheat
1 1/2 teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, unsalted
3/4 cup milk
1/2 cup honey
1 large banana
6 ounce raw baby spinach (by weight)
1/4 cup apple sauce
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 F, grease muffin pan (I use a coconut spray oil)
2. Combine all dry ingredients in a large mixing bowl.
3. Heat the butter until just melted. Using a blender or food processor, blend the raw
spinach, banana, honey, milk, apple sauce, vanilla, and melted butter until completely pureed.
4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined.
(Do not over-mix.)
5. Spoon the batter into the muffin pan
6. Bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
7. Cool most or all of the way before serving
