Sweet Spinach Muffins #healthy #breakfast

Sweet Spinach Muffins #healthy #breakfast

Got a meticulous eater? These child most loved biscuits are 100% entire wheat, refined without sugar, and stuffed with new spinach!

"I like every one of the biscuits you make, yet these ones are my top pick." My sort (and discretionary) kindergartner disclosed to me this last week, after I served him a warm, buttered Sweet Spinach Muffin. Furthermore, I need to state, that kid has great taste. These biscuits are addictively delectable, and crammed with crisp spinach to boot–a whole pack of it!

Talking about the spinach, don't be tricked by the verdant tone of these biscuits; the greens don't make waves, season insightful. Rather, the taste is sweet, cinnamony and clammy, similar to a treat you'd present with some tea. This is genuine despite the fact that we just utilize a large portion of the sugar you'd find in most biscuit plans.

Sweet Spinach Muffins #healthy #breakfast #snacks #kidfriendly #muffins

  • 18 standard cupcake liners
  • 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
  • 1 large egg
  • 1 teaspoon vanilla extract

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  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, egg, 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, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.

For more detail : bit.ly/30AW64j

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