Moist Spinach Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
245g white whole wheat flour or 200g rolled oats
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon cinnamon
05 -
Pinch of salt
→ Wet Ingredients
06 -
170g whole milk plain Greek yogurt
07 -
80ml milk of choice
08 -
2 medium very ripe bananas (240g without peel)
09 -
2 eggs
10 -
2 cups loosely packed baby spinach
11 -
1 teaspoon vanilla extract
→ Mix-ins
12 -
1/2 cup raw grated sweet potatoes or carrots, moisture squeezed out
13 -
1/3 cup finely chopped walnuts
14 -
3-4 tablespoons maple syrup, honey, or date syrup (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large bowl, mix together flour (or blended oats), baking powder, baking soda, cinnamon, and salt.
03 -
Add Greek yogurt, milk, bananas, eggs, spinach, and vanilla extract to a blender. Blend until completely smooth and spinach is fully incorporated.
04 -
Pour wet mixture into dry ingredients. Using a spatula, gently fold together just until flour is moistened. Avoid overmixing to maintain light texture.
05 -
Gently fold in grated sweet potatoes or carrots, walnuts, and sweetener if using.
06 -
Distribute batter evenly among 12 prepared muffin cups.
07 -
Bake in preheated oven for 20-25 minutes, until a toothpick inserted in center comes out clean.
08 -
Let muffins cool in pan for 5 minutes before transferring to wire rack to cool completely.
# Notes:
01 -
These vibrant green muffins are packed with hidden vegetables while maintaining a moist, cake-like texture.
02 -
Blending the spinach with wet ingredients ensures it's completely undetectable in the final product.