Everyone likes muffins. There's no contest. A good muffin has it all. It's basically a cupcake, but you can eat it for breakfast and not even feel guilty because it's not technically cake. You can fill up muffins with fruit or nuts or chocolate, bake them to glorious perfection, then share with family and friends...or just keep them for yourself. The latter will probably be the case with these Kale and Spinach Vegan Green Muffins. If you decide to eat a whole batch of these on your own, I won't rat you out. They're super healthy, have minimal sugar, and give you the option to add some chocolate in case you're having one of those days. These are kind of similar to the Dairy and Egg Free Toddler Muffins I posted a couple years ago - but so much prettier.
Kale and Spinach Vegan Green Muffins
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking soda
2 tsp baking powder
pinch of salt
1/4 cup melted coconut oil (or another oil of your preference - see the end for a note on this)
3/4 cup almond milk (any milk will work if you prefer something different)
1 bag of baby kale & spinach mix (between 4oz and 6oz)
2 tsp vanilla extract
1/2 cup banana, mashed
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
You could use nuts instead of chocolate chips if you want it to be even healthier.
1. Preheat oven to 350. Line a 12-cup muffin pan with either silicone or paper liner. Or spray them with non-stick spray.
2. In a bowl, mix the dry ingredients until combined.
3. In the blender, add the coconut oil, milk and your green veggies. Blend well on high until completely pureed. Next add the mashed banana and vanilla and blend again, just to mix, no longer.
4. Pour the veggie puree into the dry mixture and fold together until combined. Add the chocolate chips and and fold a few more times until evenly distributed.
5. Like any other muffins, fill the muffin cups 2/3 full and bake for 15 minutes. Do the toothpick test, if they are still moist, bake for an extra 3 or 4 minutes - or until the toothpick comes out clean.
** In my oven they were done in about 17 minutes.
** I have made these using canola oil and coconut oil. Both are really delicious, however - with the coconut oil you will notice a slight texture difference once they cool. You should be able to substitute without a problem!
What occasion will you invent to make these vegan green muffins? They're perfect for after-school snacks, St. Patrick's treats, or gifts for a health-conscious friend.
Pair them with a smoothie and they're perfect!
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