Popeye Muffins and Secret Spinach Double Chocolate Muffins.

from thegreenforks.com

Spinach Muffins

Author: Laura Machell

Serves: 16 muffins

 

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup canola oil
• ¾ cup milk
• 1 (6 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.

Secret SPINACH Double Chocolate Muffins

Author: Laura Machell

Serves: 12-14

 

Ingredients

• 1 cup whole-wheat flour or light spelt flour
• ½ cup all-purpose flour
• ⅓ cup cocoa powder
• ½ cup unrefined granulated sugar (i.e. coconut sugar or sucanat)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup coconut oil, melted or ¼ cup organic canola oil
• ½ cup non-dairy milk (I like canned lite coconut milk)
• ¼ cup maple syrup or agave nectar
• 1 (5 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 teaspoons pure vanilla extract
• ¾ cup chocolate chips or ½ cup mini chocolate chips, optional

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners (I can get up to 14 out of this batch).
2. Whisk together dry ingredients in a large bowl: flours, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
3. In a blender, place oil, milk, maple syrup or agave, banana, vanilla and spinach. Blend on high for about 30 seconds or until completely puréed.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined. Stir in chocolate chips.
5. Fill muffin cups about ¾ full and bake 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Although I enjoyed the cupcakes as is, if you like your cupcakes very sweet, use natural cane sugar instead of unrefined OR add some stevia in addition to the refined sugar.
If using mini chocolate chips, you may want to use ½ cup instead.