How to Make Spinach Muffins
Prepare the Green Smoothie: Start by blending the bananas, peanut butter, plant-based milk, coconut sugar, spinach, and vanilla extract until smooth.
Combine the Dry Ingredients: In a separate bowl, mix the oats (already ground into flour), cocoa powder, almond flour, baking powder, baking soda, and a pinch of salt.
Mix and Divide into Muffin Cups: Add the green smoothie mixture to the dry ingredients and stir until a smooth batter forms. Divide the batter into muffin cups, filling to the top for tall, fluffy muffins. Add a few vegan chocolate chips on top for an extra touch.
Bake the Muffins: Preheat the oven to 430°F (220°C). Place the muffins in the oven and bake for 5 minutes; then reduce the temperature to 350°F (180°C) and bake for an additional 18-20 minutes. Test with a toothpick in the center—it should come out almost clean.
Cool and Enjoy: Let the muffins cool for a few minutes in the pan, then transfer them to a cooling rack to cool completely.
Helpful Tips for Perfect Muffins
- Bananas: Use very ripe bananas for a sweeter, natural flavor. If you like banana chunks, mash one banana separately and fold it into the batter.
- Spinach Quantity: Up to 3 cups can be used, but remember to reduce the plant-based milk slightly to avoid a runny batter.
- Fill Cups to the Top: This ensures tall, beautiful muffins.
- Storage: To keep the muffins fresh, freeze them after they’ve cooled completely, preserving them for up to 3 months. For room temperature storage, place a paper towel under and over the muffins in an uncovered container.
Conclusion: These green smoothie muffins are a delicious and healthy way to start the day! Try them with a fresh cup of coffee and enjoy the energy boost. Small pleasures make all the difference and brighten up your routine.