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Banana Smoothie Muffins

Banana Smoothie Muffins

NOTES

These muffins taste best freshly baked, with the edges slightly crispy. Store leftovers in an airtight container.

INGREDIENTS

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Puree the bananas, spinach, and strawberries in a blender.
  3. In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
  4. Pour the smoothie mixture into the bowl and mix well.
  5. Put paper or silicone muffin cups in a muffin pan (you’ll need two pans for 14 muffins).
  6. Spoon the batter, filling each cup about three quarters full.
  7. Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
  8. Allow muffins to cool on a rack and enjoy!

Makes 14 muffins. Here’s the nutritional information for one muffin.

Written by Diane Levy

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