BANANA, BLUEBERRY AND SPINACH MUFFINS 🍌
*This is a complement to our meal product offering. You are welcome to browse these recipes on our website (instead of printing them), try them out, and let us know how they go. We will not be sending printed materials.*
I love incorporating vegetables into a sweeter recipe, and spinach is often a great choice so it doesn't overpower the fruit flavors. These muffins are tender, flavorful, and a nutritious snack for kids and adults alike!
Ingredients :
- 2 bananas
- 2 frozen spinach balls
- ½ cup blueberries
- 1 1/2 cups almond flour
- 1 egg
- 1 tsp baking powder
Preparation :
- Slightly thaw the spinach balls and blend them in a food processor with the bananas and blueberries until smooth, then mix with the egg.
- Gradually add the baking powder and almond flour.
- Pour the mixture into muffin molds (well greased or silicone).
- Bake at 350F for 25 to 30 minutes.
The texture of the muffins will remain tender, but should not be runny.
Makes 12 muffins.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the freezer.
DME Specifications:
This recipe can be served from 6 months by cutting the muffin in half and serving one half at a time.
*Be careful with the egg allergen which must be introduced according to the recommendations
introduction of priority allergens.
ALTERNATIVES 👇🏼
You can substitute frozen spinach balls (sold in
bag in the frozen vegetable section) per 1 cup of fresh spinach.
You can also substitute all-purpose flour for almond flour, but the flavor is much less rich. Plus, almond flour (which is made from ground almonds) is very nutritious.
Did you know you can replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay