Blueberry Spinach Muffins
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A great breakfast that gets the kids and me eating fruits and vegetables right at the start of our day. It looks terrifying, but the taste more than makes up for that.
Cook time: 25 minutes hands on, 60 minutes total
Servings: 18
Ingredients:
- 2 cups whole wheat flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 8 ounces fresh spinach leaves
- 2 medium bananas
- 2 teaspoons vanilla extract
- 12 ounces fresh blueberries (frozen is okay but will require longer baking time)
- Butter (optional)
Instructions:
- Preheat your oven to 350 degrees and spray a muffin pan with 18 cups with cooking spray
- In a large bowl mix the dry ingredients well
- Place the almond milk, Greek yogurt, and spinach in a blender. Blend until smooth
- Add the bananas and vanilla extract to the blender. Blend until smooth
- Pour the wet ingredients into the dry ingredients and stir until just combined
- Fold in the blueberries
- Place approximately 1/4 cup of batter into each muffin tin
- Bake at 350 degrees for 30-35 minutes or until centers are set and a toothpick inserted comes out clean
- Allow to cool, then enjoy with some butter if desired
Nutrition: Calories: 100, Total Fat: 1 g, Total Carbohydrate: 21 g, Fiber: 2.5 g, Protein: 3 g, Sodium: 117 mg