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 9
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...
Have made this recipe several times now. My 3 year old daughter loves these and so do I! I have used coconut milk or regular milk because don’t usually have almond milk on hand. Have also substi...
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