Whole Grain Green Hulk Muffins
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey, or coconut sugar. Finally, for the buttermilk, if you dont keep it on hand or dont have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after theyve been baked and cooled - the flavor and texture is better than straight out of the oven (although weve found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey, or coconut sugar. Finally, for the buttermilk, if you dont keep it on hand or dont have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after theyve been baked and cooled - the flavor and texture is better than straight out of the oven (although weve found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 1/2 cups (12.5 ounces) white whole wheat flour (see note a
- 3/4 cup (5.5 ounces) granulated sugar (see note above)
- 3/4 cup buttermilk (see note above)
- 1/4 cup canola vegetable, avocado, grapeseed oil or melted coconut oil
- 6-ounces baby spinach
- 2 ounces unpeeled/3/4 cup mashed)
- Carbohydrate 0.551854374007939 g
- Cholesterol 28.8786458325049 mg
- Fat 9.65442437777647 g
- Fiber 0.000552083333333333 g
- Protein 0.791703332647796 g
- Saturated Fat 4.05452458343775 g
- Serving Size 1 1 -18 muffin (28g)
- Sodium 55.97829164492 mg
- Sugar 0.551302290674605 g
- Trans Fat 0.502163041693355 g
- Calories 91 calories
Step-by-step
- 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.
Whole Grain Green Hulk Muffins: A Busy Mom's Secret Weapon
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and dinner prep, finding time for anything, let alone healthy home-cooked meals, feels like an impossible feat. That's why I'm always on the lookout for quick, nutritious recipes that don't sacrifice flavor or ease. These Whole Grain Green Hulk Muffins are my absolute lifesavers.
I stumbled upon this recipe while searching for a healthy breakfast option that would actually appeal to my picky eaters (and myself!). I was skeptical at first – green muffins? Really? But the vibrant color, surprisingly delicious taste, and the ease of preparation quickly won me over. Now, they're a regular fixture in our breakfast rotation, making mornings just a little bit easier.
The beauty of this recipe lies in its versatility. Feel free to experiment with different types of flour – whole wheat, all-purpose, or a combination of both. Looking for a healthier sweetener? Maple syrup, honey, or coconut sugar work wonderfully. Don't have buttermilk? No problem! A simple mixture of sour cream and milk does the trick.
These muffins aren't just a breakfast treat; they're perfect for an afternoon snack, a quick lunch addition, or even a healthy dessert. Their wholesome ingredients pack a nutritional punch, providing energy to power through the day. Plus, the subtle sweetness and the satisfying texture make them incredibly addictive – in a good way!
One of my favorite things about this recipe is how easily it can be adapted to fit dietary needs or preferences. You can easily substitute different oils, add nuts or seeds for extra crunch, or use different types of sweeteners. The possibilities are endless!
Making these muffins is a breeze. The process is simple, straightforward, and requires minimal clean-up. This is a huge plus for busy moms who don't have a lot of time to spend in the kitchen. In fact, it's the perfect task to involve the kids in. They'll love helping to measure ingredients and scoop the batter into the muffin tins.
The vibrant green color from the spinach adds a fun twist to an otherwise ordinary muffin. Don't be surprised if your kids initially hesitate, but once they take a bite, they'll be hooked. Trust me on this one. And, as a bonus, these muffins get even better after they've cooled. The flavor and texture seem to deepen with time. So if you're baking ahead, consider making them a day or two in advance.
So, if you're a busy mom looking for a quick, healthy, and delicious breakfast option that the whole family will love, give these Whole Grain Green Hulk Muffins a try. They’re sure to become a staple in your kitchen, too. You might even find yourself making a double batch.
I love hearing your feedback. Let me know in the comments if you try out this recipe and how it turned out for your family. Happy baking!
