Oh browned and rotten bananas how I love you!
You make the most delicious loaves of banana bread, you twirl up in smoothies like nobody’s business and you make a regular chocolate cake taste deliciously moist.
If only I could learn to eat you before you turn brown and mushy, I would save a lot of time because I wouldn’t have to bake you up. Somehow, you keep getting me to buy you, even though I know I will never eat you as a fruit, only as a dessert or muffin.
Enter these muffins. Deliciously moist, filled with a lot of healthy ingredients, and still tasty for the kids! Call them Frankenstein muffins, call them shamrock muffins, whatever fits! These are easy and packed with goodness. My kids loved them for Halloween!
Makes 12-16 muffins depending on how full you fill the cups
2 cups whole wheat pastry flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp salt
1/3 cup melted butter (or coconut oil, melted for a vegan option)
3/4 cup buttermilk (or almond milk for a vegan option)
6 oz of fresh spinach
2 bananas, mashed
2 tsp vanilla extract
Preheat oven to 350 degrees and line a muffin tin with liners. In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, cinnamon and salt. In a food processor, combine butter (or oil), buttermilk (or almond milk) and spinach. Pulse until mixture is thoroughly combined and thick. Add in bananas and vanilla extract and pulse again until bananas are completely mashed and incorporated. Add wet ingredients to dry and fold in just until combined. Do not over mix. I use an ice cream scoop to fill the muffin cups. Bake for 18-20 minutes. Let cool 10 minutes in the pan. Remove and cool on a cooling rack. Store in an airtight container at room temperature for two days, or freeze muffins in a freezer safe container for up to one month.