You know you’re an adult when buying produce is exciting…
I took a trip to the St. Jacobs Farmers’ Market last week and bought more fruits and vegetables than any couple could need. In fact, I bought a little too much. And then I freaked out when I realized most of what I bought would go bad if I didn’t do something with them in the next couple of days.
I had a lovely bunch of raspberries, which were a little too juicy for my liking to eat alone, but were perfect for tossing into a batch of banana chocolate chip muffins. They add a sour tartness to the otherwise sweet treat.
I also thought it would be a great idea to add a cup full of chopped spinach to the batter. It’s tasteless in smoothies and we bake with zucchinis. I had no doubts it would work…and it did!
1 Cup Mashed Bananas (About 2-3 Ripe Bananas)
1/4 Cup Milk
1/4 Cup Pure Maple Syrup
1/3 Cup Melted Coconut Oil + 1 Tbsp to Prepare Muffin Tin
1/2 Cup Quick Oats
1 Tsp Vanilla Extract
1 3/4 Cups All Purpose Flour
1/2 Tsp Cinnamon
1/2 Tsp Salt
1 Tsp Baking Soda
1 Cup Fresh Raspberries
1/2 Cup Semi-Sweet Chocolate Chips
1 Cup Chopped Baby Spinach
- Preheat oven to 350ºF and grease a muffin tin with coconut oil. Set aside.
- In a large mixing bowl, whisk together the melted coconut oil and maple syrup.
- Add in the eggs and whisk until combined.
- Add the bananas, salt, cinnamon, baking soda, and vanilla extract. Stir to combine.
- Stir in the milk until combined.
- Slowly add the flour and oats. Stir to combine.
- Toss in the raspberries, chocolate chips and spinach. Gentle fold the batter until everything is mixed evenly.
- Fill each cavity of the muffin tin 3/4 of the way.
- Bake for 22-25 minutes, or until a toothpick can be inserted and removed without pulling crumbs from the centre.
- Let the muffins rest in the pan for 5-10 minutes, before removing them and placing them on to a cooling rack.
- Serve and enjoy!
Would you try a muffin with spinach in it?