Whole Grain Green Hulk Muffins

Name: Whole Grain Green Hulk Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 to 20 muffins
Ingredients: 2 ½ cups white whole wheat flour (see note); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; ¾ cup granulated sugar (see note); ¾ cup buttermilk (see note); ¼ cup canola; 1 teaspoon vanilla extract; 6 ounces baby spinach; 2 mashed very ripe bananas

User Reviews

4.7

771 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
16 to 20 muffins
Course
Bread
Cuisine
American

Whole Grain Green Hulk Muffins

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 ½ cups white whole wheat flour (see note)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
¾ cup granulated sugar (see note)
¾ cup buttermilk (see note)
¼ cup canola vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6 ounces baby spinach
2 mashed very ripe bananas (about 227 g)

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Instructions

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Notes

Flour: you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose).
Sugar: if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Buttermilk: if you don't keep buttermilk on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.

Nutrition Information

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Serving 1 Muffin Calories 145kcal (7%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 11mg (4%) Sodium 184mg (8%) Fiber 2g (8%) Sugar 10g (20%)