Delicious Whole Grain Hulk Muffins {Naturally Green!}

These whole grain, all-natural, GREEN muffins are super soft, super fluffy…and super green.

The green color comes from a whole bag of spinach. And guess what? The muffins actually taste good. Not just good, incredible!

Muffin Batter

For this recipe the dry ingredients are whisked together:

• whole wheat flour
• baking powder + baking soda + salt

And the wet ingredients are processed in a blender until smooth:

• buttermilk
• bananas
• egg
• oil
• sugar
• spinach (and lots of it!)

For the whole wheat flour, use a white wheat variety for a lighter muffin, like soft or hard white wheat, kamut or einkhorn. Hard red whole wheat might make for a denser, heavier muffin.

You Can’t Even Taste the Spinach

These fun green muffins are foolproof. They always dome perfectly and have the ideal muffin texture: soft and sturdy but also deliciously fluffy.

And it’s true, you can’t even taste the spinach. Not even a little bit.

My kids go crazy for these muffins. They are easily one of our favorite muffins ever!

Try the muffins warm with butter and a drizzle of honey. So incredibly delicious!

Whole Grain Green Hulk Muffins

Yield: 16 to 20 muffins

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

4.67 stars (253 ratings)

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Ingredients

• 2 ½ cups (355 g) white whole wheat flour (see note)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ¾ cup (159 g) granulated sugar (see note)
• ¾ cup buttermilk (see note)
• ¼ cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
• 1 teaspoon vanilla extract
• 6 ounces (170 g) baby spinach
• 2 mashed very ripe bananas, (about 227 g)

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Instructions 

• Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
• Blend until pureed and smooth.
• Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don’t overmix or the muffins can be dry.
• Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
• Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Notes

Flour: you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). 

Sugar: if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar. 

Buttermilk: if you don’t keep buttermilk on hand or don’t have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution. 

Author: Mel

Course: Bread

Cuisine: American

Method: Bake

Serving: 1 Muffin, Calories: 145kcal, Carbohydrates: 24g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 184mg, Fiber: 2g, Sugar: 10g

Recommended Products

Nonstick Muffin Tin {USA Brand}

Vitamix Blender

#20 Large Cookie Scoop

Recipe Source: from two recipes online (The Green Forks and Pamela Salzman) after a reader, Erin G., sent me one of the links almost two years ago – I put my own spin on the spinach muffins (using buttermilk, adding weight amounts, changing up the method just a bit)

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