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Green muffin recipe

Big Green Vegan Muffins: Made With Spinach

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Ingredients
  

  • 2 ¼ cup all purpose flour
  • 2 tsps. Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. Sea salt
  • 1/2 tsp. Cinnamon optional
  • 3-4 cups fresh spinach packed well
  • 2/3 cup granulated sugar
  • 2 medium bananas ripe-over ripe
  • 1/2 cup soy milk or dairy milk if not vegan
  • 1/4 cup avocado oil
  • 1 tsp. White vinegar
  • 1 ½ tsps. Vanilla extract

Instructions
 

  • Preheat the oven 350℉, line a 12 cup cupcake pan with liners and set aside
  • In a large mixing bowl, combine: 2 ¼ cup all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 tsp. Sea salt, and 1/2 teaspoon cinnamon. Whisk well. Set aside.
  • In a blender, add: 3-4 cups fresh spinach, well packed (be careful of the blender blade), 2/3 cup sugar, 2 medium ripe bananas, 1/2 cup soy milk, 1/4 cup avocado oil, 1 teaspoon white vinegar, and 1 ½ teaspoons vanilla extract. Begin blending on low then increase the speed until you have smooth, liquid mixture.
  • Pour blender mixture into the dry ingredients and mix just until they come together, try not to over mix.
  • Spoon the batter evenly amongst the 12 liners, filling them 3/4 full (aka VERY full— don’t be shy.)
  • Bake for 17-20 minutes, until tops spring back and toothpick comes out clean or internal temperature reaches 200F.
  • Remove from pan and allow to cool on a wire rack.
  • Freeze leftover muffins in a zip top bag for up to 3 months.