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February 7, 2014

RECIPE: VEGAN BANANA SPINACH MUFFINS


as a mama to a very active nine month old, i have found that spending a lot of time in the kitchen together has been something that makes us both incredibly happy. i will move aug's high chair next to where i am, either chopping or peeling or blending, and he will, for the most part, watch me and get excited by every sound and move i make. it is often my very favorite part of the day because the fact that he watches me cook the food he eats is incredibly important to me. why, i don't really know, but i think i just  want him to remember how much i loved caring for him, with every kiss and bite.

most of what i make aug i would eat myself, and i try to enter as much variety into his daily diet as i can. we let him feed himself and when we don't, it's usually some little puree that i came up with the morning of and stored. these muffins were inspired by my little one, who loves to eat, loves spinach and loves bananas.

and friends, don't let the spinach fool you. you will not taste them because bananas "hide" most flavors of strong leafy greens. so essentially, you are eating one of the world's healthiest foods when you are eating these ;) they are light and fluffy and other than their color, you would think you're eating delicious banana bread. i made this batch fairly basic as i knew  my husband would eat most of them (he dislikes cinnamon and spices) and so would my baby boy. but really, there seems to be an endless amount of alternations you could make to these and i am positive they would all turn out fantastic.


VEGAN BANANA SPINACH MUFFINS
serves 12 large muffins

2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/4 cup oil 
4 ripe bananas, mashed
2 large handfuls of spinach, (finely chopped or pureed in a blender)
1/4 cup water
1/4 cup rice milk
1 tsp vanilla

**optional: add one cup of shredded carrots or apple, substitute coconut oil for vegetable oil, use your favorite type of flour, replace sugar with your sweetener of choice

**add-ins: shredded coconut, flax seed, chia seeds, oats, cinnamon, nutmeg, blueberries, cranberries, chocolate chips, scoop of protein powder, chopped nuts.


preheat oven to 350 degrees. spray a muffin tin with cooking spray, or line with baking cups.

in a small bowl, combine the flour, baking soda and salt. in a separate bowl (or a mixer), whisk together the sugar and oil, then add the bananas and chopped spinach. add water, rice milk and vanilla, stirring to combine. 

add the flour mixture and fold in any add-ins listed above (or your own!), stirring just until wet.

bake for around 12-18 minutes (depending on your stove ~ ours is awful!), or until toothpick inserted comes out clean. let cool completely before eating.

enjoy! xo

6 comments:

  1. He will grow up cooking and eating heakthy because he is learning from watching you! I did the same with my children (2 boys & 2 girls) and the each began cooking on their own as teens and all know how to cook from scratch, from the garden, homemade, healthy. These muffins look like something I would make so will most definetly try them. I have alot of spinach in my garden right now. I also do not like spices! I am a plain jane!

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  2. I do wish I had this recipe when my kids were younger!

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  3. This will be my second time making these this morning, lovely. They are so good!

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  4. Just made these in mini form and they are delightful! I only had two banana, and they still smelled and tasted very banana-y! I added a chocolate chips, chopped walnuts and a little oatmeal. My new favorite sweet treat! Thank you Kerrie!

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  5. These were delicious. I only used about 1/4 brown sugar but it still turned out delicious. Thanks!

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