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Whole grain green muffin tipped halfway in muffin tin.

Whole Grain Green Hulk Muffins

Yield: 16 to 20 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 ½ cups (355 g) white whole wheat flour (see note)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup (159 g) granulated sugar (see note)
  • ¾ cup buttermilk (see note)
  • ¼ cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 6 ounces (170 g) baby spinach
  • 2 mashed very ripe bananas, (about 227 g)

Instructions 

  • Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
  • Blend until pureed and smooth.
  • Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
  • Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
  • Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Notes

Flour: you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). 
Sugar: if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar. 
Buttermilk: if you don't keep buttermilk on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.