These bright green muffins are perfect for superheroes, loaded with fresh spinach but taste like sweet banana muffins. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.Ingredients | Red Lentil Soup With Coconut Milk And Spinach Milk Street
¾ cup Almond Breeze Vanilla almondmilk
1 medium ripe banana
1 (5 ounce) package baby spinach
¾ cup sugar
6 tablespoons butter, softened
1 egg
1 teaspoon almond extract
2 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Directions
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporated.
Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.
Substitute buttery spread for the butter if desired.
Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.
Nutritional analysis per serving:
Calories 210
Total Fat 6g
Cholesterol 35mg
Sodium 210mg
Potassium 76mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 15g
Protein 4g
Info | Red Lentil Soup With Coconut Milk And Spinach Milk Street
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
