Sunday, July 15, 2012

Spinach-Banana Muffins {recipe}

So Sam needs a few extra leafy-greens.

They say that these are good for building up your blood production.
Which is exactly what Sam needs. I think.

Well, it never hurts to eat spinach, right?
Just ask Popeye.

Sam is a pretty good eater, he loves fruits and some vegetables. But he doesn't eat a lot of spinach or kale. So we're working on that. He'll eat spinach in a smoothie. But eventually that gets old...I hear kale chips are good. We'll try that next.

We had some great banana bread the other day, and I was about to make some more when I had the brain-flash to add spinach to it! Of course, I turned to Chef Google (sometimes confused with Rabbi Google or Dr. Google) and found this recipe, which I promptly adapted based on what I had in the house!

Spinach-Banana Build-Your-Blood-Count Muffins 
(adapted from Anja's Food4Thought)

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup sugar
1/4 cup yogurt
a splash of lemon juice
1 tsp cinnamon
1 tablespoon flax seed meal (ground flaxseed)
1 tablespoon almond butter
1/4 cup mashed banana (1 medium banana)
1 cup packed baby spinach leaves

Yields 6ish - I actually got 9

Preheat oven to 350 degrees. Grease or line muffin tin.

In a large bowl, sift together flour, baking powder, baking soda and salt. In a food processor, blend the spinach leaves until finely chopped. In another bowl, whisk together, sugar and egg until creamy. Stir in yogurt, lemon juice, cinnamon, flax, almond butter spinach and banana. Fill batter into prepared muffin tin. Bake for 25 minutes or until toothpick comes out clean.

Super-Green Muffins!

And they were a hit with the kid too!

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