If your nose is wrinkled in disgust or straight-up skepticism after reading that title, I understand. This recipe is undoubtably a wonky one, but if you're curious enough, I encourage you to give it a try before mentally crumpling it into a ball and tossing it into the "Never Gonna Happen" section of your brain.
Delicious and healthy can be a happy couple, and this recipe is evidence of that.
Without a fail, spinach is a staple of my diet. If you were to come over to my apartment now and peep into my fridge, you would, without a doubt, find a giant container of this green stuff I speak of. I throw spinach in everything -- tomato sauce, omelettes, smoothies, muffins...
I know what you're thinking: spinach in muffins? Seriously?
The answer is yes, my friend. I put spinach in muffins. And it is delicious.
While I was staying in New York this summer, I frequented a health-conscious juice bar chain called Juice Generation. One day, as I was waiting to pay for my juice, I laid eyes on a bright green muffin in the pastry case.
"What is that green thing?" I pointed at the muffin that looked as though it were dressed for a St. Patrick's Day celebration.
The cashier chuckled and told me it was kale muffin.
With a grumbling stomach and eyes wide with curiosity, I purchased it immediately.
Long story short, I fell in love with Juice Generation's kale muffins. It was a foodie New York love story.
Funnily enough, I'm not a fan of kale. I never buy kale --I find it to be very bitter and overall, unenjoyable.
As earlier mentioned, I always have tons of spinach on hand. So upon returning to Toronto (and my beloved kitchen), I decided to give homemade spinach muffins a go to satisfy my green muffin obsession.
I tried two different recipes that I found online and was fairly disappointed by both. The muffins tasted bland and boring. And so, I began experimenting with my own ingredients.
Here's what I came up with...
Makes 16 muffins.
WHAT YOU'LL NEED:
-1 cup of spinach, packed
-2 ripe bananas, cut into slices
-2 tablespoons coconut oil (plus extra for greasing tin)
-3/4 cup raw sugar
-1 tablespoon maple syrup
-3/4 cups unsweetened applesauce
-2 large eggs
-2 cups all-purpose flour
-3 teaspoons baking powder
-2 teaspoons baking soda
-2 tablespoons ground flaxseed
-blender or food processor
-large bowl for mixing
-spatula or spoon to combine wet & dry ingredients
-spoon to scoop mix into tin
WHAT TO DO:
1. Preheat oven to 350° F.
2. Grease muffin tin with coconut oil.
3. Put spinach, banana slices, coconut oil, raw sugar, maple syrup, applesauce and eggs into blender or food processor. Blend until smooth.
4. Put the rest of the ingredients (flour, baking powder, baking soda, ground flaxseed) in large mixing bowl. Combine.
5. Gradually add the blended wet ingredients to the dry ones in the mixing bowl. Mix using a spoon or spatula. Repeat until all of the ingredients are thoroughly combined.
6. Using a spoon (or your fingers --whatever works for you), scoop the mixture into the greased muffin tin.
7. Bake at 350° F for approximately 17 minutes. When finished, there should be a slight bit of golden browning, as pictured.
8. After 17 minutes, take the muffins out of the oven and let cool for approximately 3 minutes.
Your (likely) slightly-strange looking, but oh-so-intriguing spinach muffins are ready to enjoy!
Please let me know if you give this recipe a try either in the comments below, tweeting me @thegirlinpolkas or by shooting me an e-mail at email@example.com. I would love to know your thoughts about this unconventional recipe.
This is definitely the most out-there recipe I've tried so far. What about you? What's the strangest thing you've made? Were you pleasantly surprised? Share your story below.