This year I wanted to do something different for St. Patrick's Day, but still green. So, I thought about muffins. The kids love them and they're easy to make a huge batch and freeze for later. So with that in mind, I bring you Leprechaun Muffins.
2 c flour
3/4 c sugar I used raw cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 c oil I used non-GMO expeller pressed canola
3/4 c milk I used coconut
6 c packed fresh spinach
2 tsp vanilla
Preheat oven to 350 degrees. Combine dry ingredients and puree oil, milk and spinach in blender then add in banana and vanilla and puree again. Fold into dry ingredients. Fill greased muffin tins 2/3 full and bake 15-18 minutes.
These are like a smoothie in a cup. In fact, if I wasn't making muffins, I totally would've just drank the pureed mixture, minus the oil. Ever since I made these, I have been making smoothies with coconut milk, an apple, banana, strawberries and some spinach.
The kids have been asking for a Leprechaun muffin everyday since I first made these, they're that good. You have no idea how glad I am that we have yet another recipe that is good for the kids AND they enjoy it!
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