Rebecca Reed Muffins, Recipes

Little Hulk Muffins

Little Hulk Muffins

“Show me a toddler that doesn’t like mini muffins and I will show you my pet giraffe.” -Michele Olivier, author of the Little Foodie cookbook

My toddler, like most others, is a muffinista. If it comes in a muffin, she will probably eat it. Hence why I love these muffins packed with spinach and whole wheat flour. She smiles as she tastes a tender, banana-vanilla flavored muffin; and I smile as she stuffs her face, knowing that she has a mouthful of goodness 🙂

The recipe originally came from Mel’s Kitchen Cafe + The Green Forks. Below is my adaptation.

Note: This is not a food blog, so don’t look for fancy food art. (I do not have time to stock the freezer with two crazy kiddos and take elaborate pictures lol)

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Recipe

Yield: 48 mini muffins

Ingredients:

  • 2 1/4 Cups – White wheat flour
  • 2 teaspoons – Baking powder
  • 1/2 teaspoon – Baking soda
  • 1/2 teaspoon – Salt
  • 1 large – Egg
  • 1/2 cup – Sugar (white)
  • 3/4 cup – Buttermilk (I use 3/4 cup non-dairy milk + 3/4 Tablespoon of Lemon Juice. Stir and let it “sour” for a minute before using.)
  • 2 Tablespoons – Applesauce
  • 2 Tablespoons – Oil (I’ve used Safflower & melted Coconut Oil, but any oil should work.)
  • 1 Tablespoon – Vanilla extract
  • 6 ounces – Baby spinach
  • 2 – ripe medium/large Bananas (about 8 ounces unpeeled/3/4 cup mashed)

Step-by-Step:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together the flour, baking powder, and baking soda.
  3. Blend together all of the other ingredients.
  4. Whisk the blender mixture into the flour mixture until just combined.
  5. Portion and bake them in a well-greased muffin tin of your choosing. (Due to the lower fat content, these muffins will want to stick.)
  6. Bake 7-9 minutes (if you use a mini muffin tin) or about 18-20 minutes (according to the original recipe, this should do it if you use a standard muffin tin). Check for doneness by either toothpick testing them OR gently pushing on a couple of the muffin tops and making sure that they spring back.
  7. Let them cool in the pan for a couple minutes and then scoop them out onto a cooling rack.
  8. Enjoy warm or allow them to cool completely before bagging and freezing them 🙂

 

What are your thoughts/reactions? Did your crew enjoy them as much as mine? Share your feedback in the comments section below!