Prep 15 mins
Cook 15 mins
I've done the green juicing thing for a while. I thought these little gems looked so healthy for the grandkids. I used white whole-wheat flour in place of the all-purpose flour. I baked them in mini-muffin pans for about 15 minutes. This recipe made 5 dozen mini muffins. The recipe was found on Dr. Joe's Health Blog.
- 3 ripe bananas (or overripe)
- 8 strawberries
- 2 cups Baby Spinach, packed down as much as possible
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup sugar (or 3/4 cup honey plus 1/4 cup extra flour)
- 1 egg
- 1⁄4 cup canola oil or 1⁄4 cup coconut oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- First, you want to preheat your oven to 350 degrees.
- Peel the 3 bananas, and put them into a blender along with the spinach and strawberries and puree them.
- Take a medium size bowl and combine the flour, sugar, egg, canola oil, baking soda, cinnamon and salt, and lightly mix them all together.
- Take the puree of the fruit and spinach and pour it into the bowl with the other ingredients, and mix them all together well.
- Get out a muffin pan, and place paper or silicone muffin cups in the muffin pan (this recipe makes about 14 muffins).
- Spoon the banana smoothie muffin batter into the muffin pan, filling each cup about three quarters full.
- Place them in the oven and let them bake for about 20 to 30 minutes, or until you can insert a toothpick and it comes out clean.
- Once the muffins are done, allow them to cool for a few minutes and enjoy your healthy snack!