Green Banana Muffins Recipe

Happy Monday, friends! I hope that your weekend was the perfect combination of fun and relaxing. It was my older sister, Alie's, birthday on Saturday so Friday night and Saturday morning I spent some time baking lemon ricotta cookies and a coffee cake for her Saturday night birthday dinner. We usually celebrate birthdays with dinner and cake at my parents' house, so that's what we did! It was a fun night because we got to talk a lot about my sister and soon to be brother-in-law's new house that they'll be moving into this upcoming weekend. My sister actually asked me to make my crockpot chex mix for move-in day, so I'll be whipping up a batch of that later this week. If you're looking for something easy to make for a holiday party definitely check out my post with my easy chex mix recipe clicking here!

I know I promised you all the recipe for my Mommom Minnow's Christmas cookies that I posted on Instagram stories last week, but I wanted to start off the week by sharing a healthy recipe. If you're looking for the Christmas cookie recipe, stay tuned! It should make its appearance by Wednesday.

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Alright, so I don't know about you, but it's about this time every year that I really need to get myself in check. I'm making loads of Christmas cookies and it seems like everywhere I go there's a high-calorie, unhealthy treat that looks way too delicious to pass up! So, I always know that around now is the time to pump up my intake of greens, lean proteins, and fruits. I've been trying to hop back onto the smoothie train, but when it's chillier out it's hard for me to want to sip a cold drink in the morning (or really at all during the day), and that's where I usually sneak in a good bit of greens. So, I started digging around for some other way to get some greens in, and voila! I stumbled upon Kristin Cavallari's Green Banana Muffin recipe. 

Yes, this recipe is from the Kristin Cavallari that appeared on Laguna Beach. Kind of funny, right? She actually has a new cookbook coming out sometime soon called True Roots, I believe. So, if you try out this recipe and like it, be on the lookout for the release of that book! Now, let's get into the recipe.

The ingredients you'll need are...

  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine-grain sea salt
  • 1 bag (6 oz) baby spinach
  • 3/4 cup real maple syrup (no Log Cabin or anything with added sugar)
  • 1/2 cup plain unsweetened almond milk
  • 1 flax egg**
  • 1/4 cup applesauce
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups mashed banana (about 3 small or 2 large bananas)
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If you've never heard of spelt flour, it's a healthy ancient grain that can be used as a flour substitute. Spelt flour has TRIPLE the amount of fiber than white flour, and to be honest I don't think it tastes different - at least not in this recipe. I found mine at Target!

Also, to make your flax egg you're going to combine 1 tablespoon of ground flax seed with 3 tablespoons of water. You'll let those two hang out in a bowl for about ten minutes, or until it becomes a gooey consistency. I'd never heard of a flax egg before this recipe, but the consistency of it does serve the purpose of a regular egg! 

Let's talk about how you'll make your green muffins...

1. Preheat your oven to 350 degrees. Line your muffin cups with paper liners. 

2. In a large bowl, go ahead and sift together your flour, baking powder, baking soda, and salt. In a food processor or blender (I used my trusty Vitamix), combine the spinach, maple syrup, almond milk, flax egg, applesauce, and vanilla and blend it until completely pureed. 

3. Add the wet ingredients and the mashed banana to your dry ingredients and stir until it's well combined. 

4. Fill each of your muffin cups about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Let your muffins cool for about ten minutes, and then enjoy!

green-muffins

Don't let the color of these muffins (or the amount of spinach) scare you off! I swear that these muffins are tasty, and you taste the banana flavor, not the spinach. You just get the added bonus of getting in some greens in a yummy muffin! I think next time I'll even add some walnuts or dark chocolate chips to the recipe, which would add to the flavor and consistency even more. Yum!

Let me know if you guys try out this recipe, I'd love to hear from you! 

Happy Baking :)

Easy, Delicious, and Quick Banana Oat Muffin Recipe

Goooood morning, beautiful friends! How's your Wednesday so far? Hopefully it's off to a good start :) 

Did you guys watch The Voice on Monday night? It was the first round of blind auditions and they were awesome in my opinion! I love watching The Voice and seeing new artists get discovered. I especially fell in love with Riley Elmore's blind audition of The Way You Look Tonight. If you know me, you know that I LOVE Frank Sinatra, Dean Martin, and older music in general (I'm totally an old soul when it comes to music). So, when Riley Elmore totally killed The Way You Look Tonight I melted a little (a lot). If you missed the blind auditions HERE's the link to Riley Elmore's audition. It's amazing. Anyways, enough of me rambling about my crush on a 16 year old who can sing like Frank Sinatra...

As we transition into Fall, I've been craving some warm, gooey, delicious baked goods. BUT ya can't indulge in the real deal all of the time. You don't want to treat yourself each time your sweet tooth hits and negate all of your hard work in the gym and in your eating habits, so what's a gal (or a guy) supposed to do? Well, of course I headed over to Pinterest and browsed around some healthy recipes and alas, I found Banana Oat Muffins that looked absolutely delicious and easy. I mean, you make the muffin batter in the blender. You throw all of the ingredients in there, (minus the nuts or chocolate chips) blend it on up, throw in your nuts or chocolate chips and voila! You're ready to load 'em on up into your muffin tin and stick them into the oven. Very easy, extremely fast, and not much clean-up - that's my kinda recipe! 

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This recipe comes from Well Plated and it sure is a good one! One of these yummy muffins clocks in around only 120 calories. How many calories is your favorite muffin over at Starbucks you ask? Welp, that one clocks in at about 440 calories, which is about four of these equally delicious banana oat muffins. 

What else makes these banana oatmeal muffins special? This recipe is flourless, free from refined sugars and added fats, and I mean, did I mention that it's delicious? The greek yogurt in these babies provides you with a punch of protein and the "flour" of ground up oats is fiber-rich, leaving you feeling full and satisfied. PS: For those of you who are gluten free, these muffins are a great option! 

Alright, pals, let's get into how to make this recipe! First, things first, here are the ingredients you'll need: 

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  • 2 cups oats (quick cooking or old fashioned) 
  • 2 large, very ripe bananas 
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2-3 tablespoons honey
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract 
  • 1/8 teaspoon kosher salt 
  • Up to 1/2 cup mix-ins (chocolate chips, nuts, dried cranberries, blueberries, etc.)

Keep in mind that the more honey you add, the sweeter the muffins will be. So, since these muffins don't have any actual sugar added, if you enjoy a sweeter muffin, go for the 3 tablespoons of honey. For me, I went for closer to 2 tablespoons, but it's just personal preference! 

So, now that you have all of your ingredients let's get into how you actually make these muffins. 

  1. First, preheat your oven to 400 degrees. Lightly grease a 12-cup muffin tin or line with paper liners. 
  2. Place all ingredients but the mix-ins (chocolate chips) in a blender or the bowl of a food processor fitted with a steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high for about three minutes, or until the oats have completely broken down. You'll have to stop once or twice to scrape the sides of the blender to ensure the oats are getting broken down and mixing with the other goodies.
  3. Once you have the ingredients well-blended, go ahead and add in your mix-in of choice (for me, dark chocolate chips). Keep in mind that the batter may be warm from being in the blender, which could cause your chocolate chips to melt a bit. If this bothers you, wait about ten minutes until your batter cools off before adding your mix-ins. 
  4. Go ahead and divide your batter between the prepared muffin cups. Fill each cup no more than 3/4 full. Sprinkle with additional mix-ins, because chocolate = delicious 
  5. Place the muffins into the oven and bake for 15 minutes, or until a toothpick comes out clean. Once they're done, allow the muffins to cool in the pan for 10 minutes before removing and enjoying! 
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If you love these muffins as much as I do, you can make a few batches and wrap them up in plastic wrap to freeze for up to two months! If you choose not to freeze them these muffins are best enjoyed (and most delicious) within four days. 

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I hope that you'll give this recipe a shot, it's a good one, guys! Happy baking :) 

Question of the Day: What's your favorite type of muffin? Leave the recipe in the comments if you have it! 

Xo,

Jenna

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