Now here is a great little recipe that was first introduced to be by my sister-in-law, and am I ever grateful! They are so easy to make, healthy and GREEN! I believe the original name to the recipe she found called them “Popeye Muffins” – however, our little ones would never understand that reference, so Shrek muffins they became.
While we were away on vacation at a cottage on Prince Edward Island, this was by far the favourite snack for the kids (and adults!) all week long. It’s perfect to serve with fruit and yogurt for breakfast, or with fresh raw vegetables and a bit of orange juice at snack time. The best part? 6 cups of spinach goes into one batch!
My 5 year old helped me make a batch at home. When he saw me pull the bag of spinach out of the fridge, he said “Wait – there’s spinach in these?!”. I couldn’t help but laugh knowing he is going through a phase where he usually scowls when he sees any type of green leafy vegetable on his plate. However, with these muffins it’s true.. you really just can’t taste the spinach!
Makes 16 muffins
- 2 cups whole-wheat flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- ¼ cup canola oil
- ¾ cup milk
- 6 cups fresh baby spinach
- 2 bananas
- 2 tsp pure vanilla extract
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
- Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, place the oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana (one half at a time) and vanilla; blend on low just to mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.