Moist Spinach Muffins
By Min Kwon · mjandhungryman.com
40 minMakes 12 muffins
Tender whole wheat muffins with spinach, banana, and Greek yogurt; naturally sweetened and studded with optional vegetables or nuts.
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| prepPreheat oven to 375°F / 190°C | ||||||
| prepGrease, line, or prepare a 12-cup muffin pan with silicone liners | ||||||
| 245 g white whole wheat flour or rolled oats (200 g) | Stir together dry ingredients | Fold wet into dry, stir gently until just combined | Stir in optional vegetables and/or nuts | Divide batter into muffin pan | Bake 375°F / 190°C, 20–25 min until toothpick clean | Cool in pan 5 min, transfer to rack |
| 1 teaspoon baking powder | ||||||
| 1/2 teaspoon baking soda | ||||||
| 1 teaspoon cinnamon | ||||||
| a pinch of salt | ||||||
| 170 g whole milk plain Greek yogurt | Blend wet ingredients until smooth | |||||
| 80 ml milk of choice | ||||||
| 2 medium very ripe bananas (240 g without peel) | ||||||
| 2 eggs | ||||||
| 2 cups loosely packed baby spinach | ||||||
| 1 teaspoon vanilla extract | ||||||
| 55 g raw grated sweet potatoes or carrots (optional) | ||||||
| 35 g finely chopped walnuts (optional) or 3–4 tablespoons / 45–60 ml maple syrup, honey, or date syrup (optional) | ||||||
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