Whole Grain Green Hulk Muffins
User Reviews
4.7
Whole Grain Green Hulk Muffins
Description
Whole Grain Green Hulk Muffins use white whole wheat flour and a blend of ripe bananas and spinach to create a light green batter that bakes into soft and moist muffins. The spinach is pureed with wet ingredients to distribute its mild flavor and nutrition evenly throughout the muffins. The inclusion of buttermilk and baking powder with baking soda ensures a pleasant rise and tender texture. The muffins are baked at 350°F until a toothpick inserted near the center comes out clean, usually between 15 and 18 minutes.
The flavor is mildly sweetened by granulated sugar and banana, with subtle vanilla notes. The texture balances between fluffy and moist, with a gentle crumb. The visible green tint comes from the spinach but does not overpower the fruitiness of the banana, making these muffins suitable for those who want a nutritious muffin without strong vegetable tastes.
These muffins can be prepared with substitutions such as all-purpose flour or natural sweeteners like maple syrup, honey, or coconut sugar, and the buttermilk can be replaced by mixing sour cream or Greek yogurt with milk to mimic buttermilk's acidity. They work well as a breakfast item or snack to carry throughout the day.
Ensure not to overmix the batter after combining wet and dry ingredients to avoid dry muffins. Cooling the muffins slightly before serving helps them set and maintain texture.
Ingredients
- 2 ½ cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg large
- ¾ cup granulated sugar
- ¾ cup buttermilk see note
- ¼ cup canola oil vegetable, avocado, grapeseed oil or melted coconut oil
- 1 teaspoon vanilla extract
- 6 ounces baby spinach
- 2 mashed banana about 227 g, very ripe
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
- You can substitute all-purpose flour for white whole wheat to change the texture slightly.
- For a natural sweetener alternative, try maple syrup, honey, or coconut sugar instead of granulated sugar.
- If you lack buttermilk, mix equal parts sour cream or plain Greek yogurt with milk to make a suitable replacement.
- Fill muffin cups about two-thirds full to allow proper rising without spillover.
- Avoid overmixing the batter after adding dry ingredients to keep muffins moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16to 20 muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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