Whole Grain Green Hulk Muffins

This muffin recipe, Whole Grain Green Hulk Muffins, leans on white whole wheat flour, baking powder and baking soda. It makes 16 to 20 muffins and takes about 25 minutes.

• Yield 16 to 20 muffins
• Ready in 25 minutes
• Prep 10 minutes
• Cook 15 minutes

Ingredients

• 2 1/2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup granulated sugar
• 3/4 cup buttermilk
• 1/4 cup canola (vegetable, avocado, grapeseed oil or melted coconut oil)
• 1 teaspoon vanilla extract
• 6 ounces baby spinach
• 2 mashed very ripe bananas ((about 227 g))

Instructions

1. Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
4. Blend until pureed and smooth.
5. Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
6. Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full.
7. Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.