Today started so normal. Woke up, got ready for work, received a text from Tyler as I walked out the door to say a subway rail was broken and he’d been stuck on the train in Queens for the last hour, turned back around and walked inside to work from home.
Of course, by then I was hungry for breakfast and had to
procrastinate working a little longer use the bananas that were turning brown. So I did a quick search for healthy banana muffins, found a recipe, realized I didn’t have enough bananas or eggs on hand, and ended up sort-of making my own recipe.
I felt pretty proud of it too. Especially while I remembered Mason’s comments as I made lasagne last night… “What are you putting in there… Do you always put that in there… You make the healthiest lasagne of anyone I know…” That’s right kid, I’m adding spinach EVERYWHERE!!
It was going well until I got to the part where I realized spinach will not blend down to a liquid on it’s own like I was magically hoping. I worried about adding more liquid to the recipe and the batter being too thin. Successful solution: adding a scoop of batter.
As I poured everything into the muffin cups I thought to myself, “It would probably have been a good idea to at least taste the batter first… Oh well, I’m sure it’s fine…” Which is normally how I cook, which is probably part of the reason Tyler likes to cook.
But no matter how they tasted, it was all worth it just to see the look of confusion on Tyler’s face as he asked, “Why are they green??”
And on the plus side, I thought they were delicious! (Although my standards may be different since I used to make muffins literally using only bananas, almond butter and eggs–before the whole nut allergy thing.)
So if you’re looking for a possibly more professional banana muffin recipe, I’d recommend the one I started with. But if only have one egg, or love adding spinach to everything, I’ve got a concoction for you!
- 1/2 coconut oil
- 1/2 maple syrup or honey (I actually used both because I ran out of maple syrup)
- 1 egg
- 2 mashed ripe bananas
- 1/4 cup of milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 – 1 1/2 cups of spinach (I used a hefty handful)
- 1 3/4 cups flour (Tyler and I compromise on a half white/half wheat mix)
- 1/2 cup old fashioned oats
- 1/4 cup chia seeds
- extra oats and sugar to sprinkle on top
- Preheat the oven to 325 degrees.
- Wisk coconut oil, maple syrup and egg in a large bowl.
- Mix in bananas, milk, baking soda, vanilla, salt and cinnamon.
- Blend spinach with 1/3 cup of batter until smooth.
- Stir spinach mixture back into the bowl.
- Add flour, oats and chia seeds (and anything else you feel in the mood for). Mix until combined.
- Pour into lined muffin cups. My batter fit evenly in 12 regular size cups.
- Sprinkle with oat and sugar topping.
- Bake for 20-25 min, until the edges are slightly golden and a toothpick comes out clean.
Next on my list (for possible spinach additions), this strawberry breakfast cake.