гэтыя Шакаладныя мафіны са шпінатам are soft, healthy kid muffins for lunchbox, breakfast, or snack. They are vegan kids muffins which means they don’t contain eggs, or dairy. Plus, the recipe is refined-sugar-free.
I love using spinach to turn my classic recipes into healthier treats, like my Шпінатныя тартыльі, Веганскія мафіны са шпінатамабо Spinach Banana Pancakes.
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Шакаладныя мафіны са шпінатам
гэтыя Шакаладныя мафіны са шпінатам are soft, healthy kid muffins for lunchbox, breakfast, or snack. They are vegan kids muffins which means they don't contain eggs, or dairy. Plus, the recipe is refined-sugar-free.
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порцыя: 30 міні-мафіны
калорыі: 55.9 кілакалорый
Інгрэдыенты
- ½ кубак міндальнае малако - (заўвага 1)
- ¼ кубак Кляновы сіроп - (заўвага 2)
- 2 чайныя лыжкі Экстракт ванілі
- 2.5 oz Fresh Baby Spinach Leaves - (заўвага 3)
- 2 серада Спелыя бананы - (заўвага 4)
- 7 лыжкі Несалодкі какава-парашок - (заўвага 5)
- 1 ½ кубкі Старамодныя аўсяныя шматкі - (заўвага 6)
- ¼ кубак Аліўкавы алей з мяккім густам - (заўвага 7)
- 2 чайныя лыжкі Выпечка парашок
- ½ чайная лыжка Харчовая сода
- ¼ чайная лыжка Соль - (заўвага 8)
інструкцыі
- Preheat the oven to 350°F (180°C). Line three 12-hole mini muffin trays with a mini muffin paper liner. Spray cooking oil in each of the muffin paper liners to prevent the muffins to stick. Set aside.
- If unsure about the size of your bananas, peel, mash with a fork into a puree, and pack into a 1-cup measuring cup and fill it up to the top. If you mash too much of it, freeze it for later, and use it in a smoothie
- Place all the ingredients in the jug of a high-speed blender.
- Blend on medium-high speed and use the tamper attachment of the blender to push the food down to the blade, increasing blending speed as you go, to form a smooth, thick chocolate batter. You may have to stop the blender and scrape down the sides of the bowl. Stop when the batter is smooth and consistent. There are still a few grainy bits of oats, but that's ok. It takes about 90 seconds max to blend into this texture. Let the batter rest for 5 minutes in the jug to thicken.
- Use a small cookie dough scoop to grab the batter from the jug and fill the mini muffin cups up to 3/4 of their level. I filled 30 mini muffins.
- Bake the muffins for 18-22 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean or with just a few crumbs on it. You can place two pans on the middle rack, one pan in the bottom rack, or, if not enough space in your oven, keep the pan on the kitchen counter. No need to refrigerate.
- Cool down in the pan for 10 minutes at room temeprature before transfering to a cooling rack.
нататкі
Звярніце ўвагу 1: Any milk work, use soy milk to increase the protein per serving.
Звярніце ўвагу 2: Any liquid sweetener, like agave syrup or coconut nectar, works as well.
Звярніце ўвагу 3: This is equivalent to about 3 cups unpacked baby spinach. I do recommend the weight for this recipe, or you will add too much and taste the veggie. It means weight 2.5 oz (70 grams) of baby spinach leaves. For the best result, weigh the uncooked baby spinach. You can’t use frozen, thawed spinach.
Звярніце ўвагу 4: Equivalent to 1 cup of mashed banana. If unsure of your banana size, and you worry about the muffin not firming up because your bananas look too big, mash them first, measure in measuring cups, then add to the blender.
Звярніце ўвагу 5: 7 tablespoons are equivalent to 1/4 cup + 3 tablespoons or half a cup minus 1 tablespoon. You can swap for cacao powder, but the muffins will be slightly bitter.
Звярніце ўвагу 6: Quick oats work as well. Use gluten-free certified oats if you need.
Звярніце ўвагу 7: Or any low-flavor oil you love
Звярніце ўвагу 8: Optional. It enhances the chocolate flavor, but you can skip it if preferred.
дапаўненні: if you want to stir in chocolate chips, or finely chopped nuts like pecans or walnuts. Add 1/2 cup to the blended batter and use a silicone spatula to evenly incorporate.
захоўванне: Store the muffins in the fridge for up to 4 days in an airtight container.
Харчаванне
Абслугоўванне: 1міні-мафін | калорыі: 55.9кілакалорый | Вугляводы: 8.7g | бялок: 1.4g | тлушч: 2.6g | Насычаных тлушчаў: 0.6g | Поліненасычаныя тлушчы: 0.3g | Монаненасычаныя тлушчы: 1.6g | натрый: 75.1mg | калій: 121mg | Валакно: 2g | цукар: 2.7g | Вітамін А: 286.3IU | Вітамін C: 1.5mg | кальцый: 33.8mg | жалеза: 0.8mg | Магній: 28.8mg | Фосфар: 52.2mg | цынку: 0.4mg
Інгрэдыенты і замены
У гэтым абзацы я дам вам усе мае парады па выбары патрэбных інгрэдыентаў. Поўны рэцэпт з указаннем колькасці інгрэдыентаў можна знайсці ўнізе паведамлення!Перайсці да поўнага рэцэпту
All you need to make these easy kid muffins are:
- Выбар немалочнага малака – I used calcium-fortified soy milk or almond milk. Any milk works fine.
- Аліўкавы алей з мяккім густам or any low-flavor oil you have in the pantry. Note that coconut oil solidifies under 73°F (23°C), so if it gets in contact with cold milk from the fridge, it forms oil lumps. It is preferable to add a layer of dry ingredients to avoid any oil lumps in the muffins, if you use coconut oil.
- Кляновы сіроп or any liquid sweetener like agave syrup or rice syrup. Maple syrup is safe to eat for toddlers as long as they are ready for solid food. So this recipe can be used for baby-led weaning snacks. Note that maple syrup counts as added sugar in kids’ snacks. That’s why the recipe uses a tiny amount to keep the muffins healthy for kids.
- Экстракт ванілі – для смаку.
- Шпінат – you can use fresh baby spinach, fresh regular spinach trimming the leaves first.
- Спелыя бананы – this is the key ingredient to add natural sweetness, hide the spinach flavor and avoid adding more liquid sweetener to limit added sugar.
- Какава-парашок – I prefer to use unsweetened cocoa powder to make it easier to manage sweetness.
- Авёс or instant oats both work well, but I prefer instant oats. It blends faster and won’t leave a gritty texture in muffins.
- Выпечка парашок і Харчовая сода – for a small rise and a fluffy texture.
- Соль – optional. For toddlers or baby-led weaning, you can skip.
How To Make Spinach Chocolate Muffins
To make these spinach chocolate muffins, you need a high-speed blender and a few simple, wholesome ingredients.
More Healthy Kid Recipes
I love to make healthy baked goods for my vegan kid’s lunch boxes or breakfast. Below I listed my best vegan muffin recipes for you to try with kids.
I really like the flavor of these. Would it be possible to make this into a cake?
I haven’t tried to bake them into a larger size, it should work. It could be a bit more fragile to cut.
Can I use frozen spinach? In note 3 you say you can’t but then further down under spinach you say you can. Looking forward to trying these!
Sorry about the typo, I tried frozen spinach and they are too moist, they don’t firm up well.
Αγαπητή μου φίλη ή συνταγή με μαφινς και μπανάνα σπανάκι είναι τέλειο σέ ευχαριστώ πολύ.
Дзякуй!
I see your reply that the bananas can be replaced with applesauce or pumpkin puree. Could greek yogurt be used as a replacement for banana as well?
Дзякуй!
Yogurt has way ore moisture than fruit and veggie puree, the muffins won’t firm up as much, unless you add some extra dry ingredient to balance that.
These taste SO GOOD and were even better after they were completely cools and straight out of the refrigerator.I used regular sized muffins and they didn’t raise very well/were slightly sunken in the middle. I’m guessing I over blended? But I was trying to get the oats blended more. Would it be beneficial to blend the oats before adding other ingredients?
i did this recipe and used vanilla protein powder instead of cacao, and it was SO good. i plan on making it again, genuinely one of the most delicious low calorie baked goods ive eaten in forever.
Дзякуй!
Thank you so much for the nice feedback! Sunken in the middle could be because the difference of temperature is to quick, if you take them out the oven, then refrigerate the temperature gap is so high that it often sunken food. But, over blending could also be a reason indeed. My batter always have a slight grainy texture but you don’t feel it after baking them. You can absolutely blend oats first, then add the remaining ingredients and blend again. Let me know how it goes next time!
I would love to try these-but I don’t use oil of any type. I’m going to try using aquafaba and see what happens. Maybe a little tahini too. Wish me luck.
Simply swap oil for peanut butter or tahini or almond butter. It will work very well.
Can I use avocado oil my daughter had uterine cancer No soy
I am sorry to hear that. I am just confused as I am using soy milk, and you ask to use an oil instead of milk. This won’t work. But you can swap soy milk for any milk she tolerate like almond milk, oat milk or milk. You can also swap melted coconut oil for avocado oil. I hope it helps.
Hi! I’m currently out of maple syrup, could I swap out for honey?
Так, вы можаце!
They were so moist & tasty! Mine sunk in the middle, however. Do you think it was because I substituted the coconut oil/vegetable oil with avocado oil? Not sure if that mattered a whole lot.
It’s unlikely to be due to the oil. More likely due to overmixing, under-(or over-)baking, baking too hot (makes the muffins rise too fast too early, too much liquid, or even just opening the oven door to check can make the oven temp drop too much.
Do you have a recipe for Blueberry Muffins?
Of course I do ;): Веганскія мафіны з чарніцамі