It seems I may be on a muffin kick. 

But I’m totally ok with that, because I can make them super healthy, tasty, and kid approved! Win-win-WIN!

My blue-eyed, reliable taste tester…

When I stumbled upon the idea of making green muffins, I was almost giddy. My kids (as are most kids, ammiright?) are usually turned off by the green color of food. It’s like they were born with this innate aversion to anything green…or healthy. But over the years, I’ve either learned to hide the green, or present it in a fun and (hopefully) kid-friendly way. 

So you can imagine my excitement when I came upon this recipe from Super Healthy Kids. I literally didn’t have to substitute any of the ingredients in order to fit our eating habits. But since I was adding in chocolate chips, I decided to remove the cinnamon. As I was mixing up the batter, the Nugget came over to watch. He asked what I was making. 

I went with Monster Muffins. 

The Nugget preferred “Crazy Cupcakes”. Honestly, the man ultimately just loves cake…and he doesn’t realize that muffins are technically cupcakes, just without the icing. Either way, I was not planning on arguing with a 3 year old about that.

But it’s my blog, and I’ll name ’em what I want to. 😉 Plus,  Mountain Man, Little Miss T, and J-Man love “Monster Muffins”. That’s my story, and I’m sticking to it.

Plus, they were the perfect color for St. Patrick’s Day, so there’s that. 

Monster Muffins

Monster Muffins

Ingredients

  • Dry Ingredients:
  • - 2 cups whole wheat flour
  • - 2 tsp baking powder
  • - 1/2 tsp baking soda
  • - 1/4 tsp salt
  • Wet Ingredients:
  • - 3/4 cups milk
  • - 1/2 cup honey
  • - 1 large banana
  • - 2 1/2 cups (approx) loosely packed fresh baby spinach
  • - 1/2 cup unsalted butter - room temperature
  • - 1 large egg
  • - 1 tsp pure vanilla extract
  • *optional - 1/4 cup mini chocolate chips (see affiliate link for my preferred brand)

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. Combine all dry ingredients in a large mixing bowl and set aside.
  3. Combine all wet ingredients in a blender and blend until completely pureéd.
  4. Pour the wet ingredients over the dry ingredients in the large bowl, and fold together gently until just combined. Be careful not to overmix.
  5. Add in the chocolate chips and gently stir in.
  6. Spoon the batter into the liners and bake for 15 - 20 minutes, or until the tops of the muffins are firm to the touch, but not quite browning.
  7. Allow to cool on a cooling rack before serving.
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