Thursday, May 31, 2012
Blue/Green Berry Muffins (Vegan option)
Once again I discovered a pile of bananas getting overripe on our counter so a baking-fest was in order. The girls' vegetable eating has been up-and-down lately (suddenly they no longer like bell peppers, broccoli and brussel sprouts are hit-or-miss), so I decided to see if I could get away with stuffing some greens into them.
Because you pack these muffins with blueberries, which turn the batter kind of greenish anyways, the spinach seems to sort of miraculously disappear. And can you taste it? Not at all. And did they like them? Totally. In fact, Big A commented, "Mom, these aren't just good, they're awesome." You heard it, from the tween herself who generally tells us everything is, "Boring!"
Blue/Green Berry Muffins
4 ripe bananas, mashed
1/2 cup plain or sugar-free vanilla yogurt (dairy or soy or coconut milk based)
4 egg whites (or 4 flax eggs)
1/4 cup canola oil
1/2 cup unsweetened vanilla almond milk (or other milk of choice)
1 tsp vanilla extract
2 heaping tbls Vega Almondilla smoothie mix (or other protein powder/smoothie mix)
2 tbls New Roots stevia powder (or other sweetener)
1/3 cup chopped frozen spinach, thawed
2 cups kamut flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 cups fresh or frozen blueberries
Whisk together all of the wet ingredients in a large bowl. In a smaller bowl, whisk together dry ingredients to remove any lumps. Dump dry ingredients and berries into wet ingredients and stir just until mixed. Scrape batter into greased mini-muffin tins and bake at 375F for about 14 minutes, or until toothpick comes out clean. Makes 36 mini-muffins. Freezes well.