Don’t let the green hue of these muffins fool you.... they are delicious! By blending leafy greens into these muffins, you can incorporate more vegetables, especially if you have picky kids at home! We eat these for breakfast, as a snack and even for dessert. These muffins are dairy free and can easily be vegan. Simply omit the egg and use the flaxseed meal already in the recipe, add 3 tbsp water and let sit for 10 minutes)
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1 tbsp flaxseed meal
- 1 tbsp chia seeds
- 4 bananas mashed
- 1 cup chopped swiss chard or spinach.
- 1 egg
- ¼ cup brown sugar
- ¾ tsp vanilla extract
- ¼ tsp almond extract
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line muffin tin with paper muffin liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, flaxseed meal and chia seeds. Set aside.
- In a blender or magic bullet, blend the bananas, Swiss chard, and egg. Pour into a bowl and whisk in the brown sugar, vanilla, and almond extract.
- Pour the banana mixture into the flour mixture, and mix until smooth. Fold in chocolate chips, reserving some to place on top of muffins 10 minutes into the baking process.
- Bake for 20 to 25 minutes. After 10 minutes, place chocolate chips on top of the muffins and return to the oven. The muffins are done when a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.
Related Posts
