Green Smoothie Muffins

Submitted by ohgal

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 14 muffins
• Serves: 14

ingredients

• 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

directions

1. First, you want to preheat your oven to 350 degrees.
2. Peel the 3 bananas, and put them into a blender along with the spinach and strawberries and puree them.
3. Take a medium size bowl and combine the flour, sugar, egg, canola oil, baking soda, cinnamon and salt, and lightly mix them all together.
4. Take the puree of the fruit and spinach and pour it into the bowl with the other ingredients, and mix them all together well.
5. Get out a muffin pan, and place paper or silicone muffin cups in the muffin pan (this recipe makes about 14 muffins).
6. Spoon the banana smoothie muffin batter into the muffin pan, filling each cup about three quarters full.
7. 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.
8. Once the muffins are done, allow them to cool for a few minutes and enjoy your healthy snack!