By Aimee Serafin • Photo by Chiara Conti on Unsplash.com
Sweet Spinach Muffins
Courtesy of Kim Beavers
2 cups flour, whole wheat
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup honey
1 large banana
6 ounces spinach
1/2 cup butter, unsalted
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350ºF, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
Combine all dry ingredients in a large mixing bowl. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch, but not quite browning. Cool most or all of the way before serving.
Yield: 18 muffins (Serving size: 1 muffin)
Recipe provided by Super Healthy Kids. For more information and other recipes check out the website. https://www.superhealthykids.com/sweet-spinach-muffins/
Good Morning Green Smoothie
2 cups fresh baby spinach
1 cup unsweetened vanilla almond milk
½ cup vanilla low-fat yogurt
½ avocado, peeled and pit removed
2 teaspoons lemon juice
3 teaspoons honey
Combine all ingredients in a blender; blend until smooth. Serve.
Makes 2- 10 oz. servings.
Aimee Serafin, editor of the Augusta Family Magazine.