Muffins are a quick and simple snack for any time of the day. Engage kids in the kitchen with this spring muffin recipe, adapted from Mel’s Kitchen, as they whisk ingredients and help fill the blender. The spinach turns the muffins bright green, which allows for creative liberties on naming them something fun that will inspire your kids to cook with you like Swamp Monster muffins or Green Lantern Muffins. When the muffins are ready for tasting, ask them if they can recall the special ingredient that made them this beautiful color! This recipe yields 16-18 muffins.
- 2 1/2 cups (300 grams) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup sugar
- 3/4 cup buttermilk (see note)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 5 ounces baby spinach
- 2 very ripe bananas (about 3/4 cup mashed)
- 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 are common. Don’t overmix or the muffins can be tough.
- Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full.
- Bake for 15-18 minutes 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.