Spinach Banana Muffins
Serves Up To:
- 3/4 cup Almond Breeze Vanilla Almondmilk
- 1 medium-size ripe banana
- 1 (5-oz.) bag baby spinach
- 3/4 cup sugar
- 6 tablespoons butter or buttery spread softened
- 1 egg
- 1 teaspoon almond extract
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F and line 12 muffin cups with paper liners.
Puree Almond Breeze almondmilk, banana and spinach in a blender until very smooth. Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Almond Breeze mixture, stirring until incorporated.
Stir together flour, baking powder and salt and add to the bowl, stirring very lightly.
Spoon equal amounts into muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool then store in a covered container with a loose fitting lid. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds. Makes 12 muffins.
Made with these products:
Vanilla AlmondmilkView Product
Shelf Stable Vanilla AlmondmilkView Product
Courtesy of: Almond Breeze
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