Yes these monster muffins are bright green but taste delicious! They are just perfect for Halloween right now (ok and all the time).
So…I’m that mom. The one that doesn’t give out candy on Halloween and opts for healthy snack items or fun candy alternatives instead. As a dentist and health obsessed yoga instructor, the holidays sometimes drive me crazy with the amount of sugar we can easily indulge in for the fall and winter months. So any time I find something as awesome as these muffins that are many kid tested and approved, I am one happy momma and want to share my sugar free, nutrient packed joy with you too.
My friend originally sent me the Spinach Banana muffin recipe from The Tribe Magazine, which I modified slightly below. And of course I like to call them monster muffins for more fun in the kitchen! My daughter loves helping me make these because it is so easy.
This past time, I made them as muffins with chia seeds and as bread with walnuts…but I’ve also done it as muffins with walnuts or bread with cacao nibs. It’s pretty versatile that way so whatever you have or feel like! And the awesome part is you cannot taste the spinach at all…just makes the muffins “goblin green.” Enjoy! 🙂
- ½ cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla extract
- 2-3 cups fresh organic spinach - uncooked
- 2 ripe bananas
- 1 tablespoon maple syrup
- 2 tablespoons Organic Coconut Oil
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- chia seeds to top (optional)
- 1 tablespoon cacao nibs to top or to batter (optional)
- 1 tablespoon of crushed walnut pieces to batter (optional)
- Preheat oven to 350° F.
- Put the first seven ingredients (applesauce, egg, vanilla, spinach, bananas, maple syrup and coconut oil) in a blender or food processor and blend.
- Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
- Add the wet spinach mixture from blender to the dry ingredients.
- Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, you will need a spoon. Add in the walnuts and/or cacao nibs.
- Scoop the batter into greased muffins tins. Top with chia seeds if desired.
- Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).