Green Power Muffins
Ingredients35 m servings
- Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
- Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporated.
- Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.
- Cook's Notes:
- Substitute buttery spread for the butter if desired.
- Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.
- Nutritional analysis per serving: Calories 210 Total Fat 6g Cholesterol 35mg Sodium 210mg Potassium 76mg Total Carbohydrate 33g Dietary Fiber 1g Sugars 15g Protein 4g
ReviewsRead all reviews 8
Really good recipes with a few tweaks. Instead of sugar I used 3 tbs of honey and 2 stevia packets. This added just the right amount of natural sweetness. If you’re going to use sugar, I would s...
These are great! I used pumpkin instead of banana with some poppy seeds walnuts and dark chocolate
I followed the instructions with no changes. This recipe made 12 regular muffins at 2 tablespoons per muffin plus another 12 mini muffins at 2 teaspoons per muffin. These are exceptionally moist...
Made as directed and came out great! Banana flavor really comes through and you can’t taste the spinach at all. I topped with almond whipped cream (whipping cream, sugar, almond extract) which s...
Pretty good. I did substitute half almond flour. I will make again. Thanks