Green Monster Muffins

coconut butter ready to swipe over the green monsters

I have joined the green monster band wagon! Never thought I would, adamant that I would resist the craze flying around the foodblog-isphere… Until I took the plunge and added a handful of spinach to my banana smoothie. That was 5 months ago, and I’ve been hooked since, using spinach to brighten up my protein shakes or make Jesse and myself a decadent espresso, chocolate dessert smoothie (amazing!).

Spinach is one of the few easily accessible vegetables (uh, leaves?) available here in our Northern store. Well, of the few that aren’t always past their expiry and looking rather limp. We love to have a box of it always on hand, with a stash of bananas in the freezer ready to whip into a nutritious high energy shake.

green muffins

These muffins are basically the famous green monster smoothie in solid form. Don’t you love the colour!!

For a little indulgence, I sprinkled the tops with raw sugar, which caramelised on cooking. Because the muffin itself is not overly sweet (much like the smoothie) I find this quite necessary to satiate my sweet tooth. You wouldn’t know it from tasting, but these are packed with chickpeas, pureed into the liquid ingredients to add fiber, and a moistness that makes the muffins delicious even after defrosting from a week in the freezer.

purple flowers

Green Monster Muffins
Recipe adapted from Muffin Tin Mania
Makes 10 – 12
1 cup whole wheat flour
1/2 cup oats (processed into flour or left whole)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup tightly packed spinach
1 cup canned or cooked dried chickpeas
1/2 cup plain yogurt, not fat-free (cottage cheese works well too)
1/4 cup honey or sweetener of choice
1/3 cup melted coconut oil or other oil
1 ripe banana
1 teaspoon lemon zest
2 tablespoons raw sugar
Preheat oven to 380˚F. In a large bowl, stir together flour, oat flour, baking powder, baking soda, nutmeg and salt. Using a food processor or blender, whizz together spinach, chickpeas, yogurt, sugar, oil, banana and lemon zest until smooth. Add wet ingredients to dry ingredients and fold gently, only until everything is just moistened – it’s better to have specks of flour than dry, heavy muffins. Divide mixture among muffin cups, sprinkle over the raw sugar and bake for 15-20 minutes, until the tops are golden and the muffin springs back when lightly touched. Remove from pan and leave to cool on wire rack.
These freeze beautifully, and are wonderful with a dollop of coconut butter.

green monster muffins with coconut butter

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