Spinach Banana Muffins
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
Total Fat | 6g |
---|---|
Cholesterol | 35mg |
Sodium | 210mg |
Potassium | 76mg |
Total Carbohydrates | 33g |
---|---|
Dietary Fiber | 1g |
Sugars | 15g |
Protein | 4g |
Ingredients
- 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
Directions
- 1
Preheat oven to 350°F and line 12 muffin cups with paper liners.
- 2
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.
- 3
Stir together flour, baking powder and salt and add to the bowl, stirring very lightly.
- 4
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:
Courtesy of: Almond Breeze
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