top of page

Picky Kid Approved GREEN filled muffins

Updated: Feb 15, 2020

My children are not just picky - they are excessively limited.  These kids are so limited they will go hungry rather than eat an under ripe banana or some pasta sauce that ¨touched green¨.  The main theme of my life in the kitchen for the past 10 years has been deception.  The mission....avoid detection.

This recipe was one that delivered great success.  Which means we were ALL overjoyed.

You will need a decent blender - not fancy but reasonably strong

Place the following in your blender:

1 Banana, large (over ripe is the best - but anything will do)

6 oz Spinach and or kale (give or take….I used about 2 cups mixed greens)

1 large egg

½ cup honey

2 tsp Baking powder

1/2 tsp Baking soda

3 tsp Cinnamon

Pinch of Sea Salt  (approx ¼ tsp)

2-3 tsp Vanilla or vanilla extract (I use closer to a tablespoon because we LOVE vanilla!)

¼ cup butter + ¼ cup coconut oil (or ½ cup of your fat of choice)

½ cup greek yogurt + ¼ cup whole milk  ( or ¾ cup dairy substitute of your choice!)

2 tablespoons cocoa powder ( if you want a richer chocolate you can safely go to 3 tablespoons)

Blend this crazy concoction until it is SMOOOOOTHE….it will take on a grotesque colour! But fear not.... ;)

You need 2 cups of 'flour'…. you have options about what to use. (See below)

Once you have incorporated your flour of choice baked at 350 degrees for 20 minutes.  Check by inserting a toothpick into the center of one muffin.  If the pick is clean you are ready.  If not ready allow additional five minute increments until you are satisfied.

What I used for flour:

1 cup Oat flour (Whole oats blended in advance down to a somewhat fine powder)

¼ cup Corn flour

¼ cup Unbleached all purpose flour

¼ cup Raw hulled, unsalted pumpkin seeds ground into a fine powder (coffee grinder works great!)

¼ cup Ground Flax seed

YOU could use...

All purpose straight up! (there is LOTS of goodness in there already so don´t need to knock yourself out!)

Half oat and half flour of your choice (best to use something you typically bake with and know how it behaves)

BUCKWHEAT flour!  Yummy