These are so easy and quick. I had a load of fresh spinach to use up and my youngest boy L has begun weaning so its lots of fun in our house atm but i do find i’m more stretched for time second time ’round. Wednesday’s can be a cooking day with R being at nursery so I put these together ready for the taste test later…
note** i did plan for them to be vegan and then added an egg..whoops so will need to try it again without.
The cake mix is quite a wet, sloppy one but the finished product was light, springy, very green little muffins. VERY GREEN.
It’s unclear where the silicon muffin tray has gone to!
Oven temperature @ 180 degrees to then reduce to 170 as the batter goes in.
- 2-2.5 small/med bananas. the brown ones are the best
- 100g spinach fresh or frozen (thaw first)
- 150g any milk (i used almond unsweetened)
- 2 tbs maple syrup or honey
- 2 tsp baking powder
- 1 egg (if vegan etc leave out and add 1/2 tsp bicarbonate soda)
- 155g self raising flour
- 95g rolled oats
- 50ml veg oil or similar
- use a blender of some sort (smoothie maker or Stick blender) to whizz the spinach and bananas together
- in a mixing bowl add the egg if using and whisk together with your chosen milk.
- then the maple syrup/honey and oil
- Add the greeny mix to this bowl and whisk some more
- now add all the dry ingredients! The flour, oats, baking powder. You can stay using the whisk as it should be a wet mixture.
- Add this to a greased muffin/ cupcake tin. note**silicon is much easier to release them from…!
- cook for about 12 minutes depending on the amount/size of your muffins, i made 10.