Thursday, November 11, 2010

Superfood Green Monster Muffins...

I know what you are thinking…. “Come on Brenna! Let’s be real here and make something tasty!”
Well let me reassure you that these are, TASTY LITTLE GREEN MONSTERS!

These muffins were created for a few purposes:
1) to be a tasty treat
2) to be a healthy snack
3) to use up our bananas- that are quickly over-ripening

Check out the hunks of banana!

This recipe not only utilizes your old bananas but also has a serving of veggies and healthy ingredients that are necessary for your body's daily needs.

This recipe offers benefits including:

Spinach adds Vitamin C, Iron, Calcium
Banana adds Vitamin B6, Potassium
Flax Meal adds fiber and Vitamin E
Cinnamon improves energy and circulation

Blended Spinach

Dry ingredients
Wet ingredients, before the addition of the blended spinach
Batter placed into muffin tins, two-thirds full

Crumble Topping placed on the batter before baking

This is what it looks like after baking....see how it has risen!

Superfood Green Monster Muffins
A healthy muffin with spinach and ripe bananas
Author: Brenna Bowers
Makes:10 muffins

1 cup whole wheat flour
2 Tablespoons flax meal (optional)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup brown sugar *
¼ cup white sugar*
¼ teaspoon salt
½ teaspoon cinnamon
2 tablespoons vegetable oil
1 teaspoon lemon juice
1 Tablespoon honey
1 teaspoon vanilla extract
¼ teaspoon maple flavoring
1 cup packed baby spinach leaves
3/4 cup ripe banana, mashed (2 small ripe bananas)
1 egg
1/4 cup Greek yogurt
1/4 cup walnuts, chopped (optional)

Crumble Topping:
1 Tablespoon brown sugar
¼ teaspoon cinnamon
2 Tablespoon wheat flour
1 Tablespoon quick oats
1 ½ Tablespoon butter, cut into small pieces

In a small bowl, combine all the dry ingredients including the wheat flour, flax meal, baking powder, baking soda, brown sugar, white sugar, salt, and cinnamon. Stir until mixed evenly.

In a blender, add the oil, lemon juice, honey, vanilla extract, maple flavoring, and spinach. Pulse until it is a puree (adding the mashed banana only if the mixture is not wet enough to mix properly).

In a mixing bowl, combine the mashed banana, egg, and Greek yogurt. Mix in the spinach puree and walnuts. Add the dry ingredients to the wet ingredients and stir until just combined, stirring as little as possible. Place into a muffin tin that has either been greased with oil spray or lined with muffin liners (fill only 2/3 full).

Crumble Topping:
Combine the dry ingredients and add in the butter pieces. Using a fork, press the butter into the dry ingredients to form a crumble mixture, about the size of a pea. Sprinkle on top of the muffin batter.

Bake at 350 degrees F. for about 15-18 minutes or until a toothpick comes out clean.

*Sugar Substitute/Reduction: I found that when making this recipe for kids they preferred the recipe with a 1/4 cup of both brown and white sugar for the perfect sweetness. But recipe also comes out wonderful with the following substitution:

 Substitute ¼ cup white + ¼ cup brown sugar for 2 Tablespoons of honey + ¼ cup white sugar.

This will result in muffins with just a hint of sweetness but really cuts back on the sugar intake.

 Now go get into the kitchen and whip up some Green Mosnters! Don't let the color get the best of you, they are delicious, I promise!!!


  1. You are amazing - I want to see you on the Food Network :)

  2. Do you think these would turn out if I subbed wheat germ for the flax meal (don't have any)? I really want to make these for the kiddos in my homeschool group tomorrow.