Green Banana Muffins

Transform picky eaters into veggie lovers with these delicious and secretly nutritious Green Banana Muffins that are packed with greens and irresistibly tasty.

Course Desserts

Cuisine Continental

Prep Time 15

Cook Time 20

Total Time 35

Servings -14 cupcakes

Calories 131kcal

Author Richa

Ingredients

1 ½ Cups All-Purpose Flour (Spoon & Leveled) 187.5g
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
6 Tablespoons Unsalted Butter, at room temperature 85g
⅔ Cup Brown Sugar 135g
1 Egg
3 Large Ripe Bananas About 1 And ½ Cups Mashed, approx 300 grams
1 Teaspoon Pure Vanilla Extract
60 Grams Spinach Puree
40 Grams Grated Zucchini

Instructions

Preheat the oven to 200C.
Squeeze out all the water from the zucchini and discard it. Add 1-2 spoonfuls of the flour to the zucchini. Mix well until the flour coats the zucchini. Set aside.
Sift together the remaining flour, baking powder, baking soda, cinnamon powder and salt in a mixing bowl.
Cream the butter and sugar together until light and fluffy. Ensure the butter turns paler in colour.
Add in the egg and continue beating at high speed. Once combined, add mashed banana and vanilla extract and beat until well combined.
Add the sifted flours to the bowl and fold with a rubber spatula until combined. Ensure there are no lumps. Add the spinach puree and continue to fold until combined.
Now add the zucchini flour mix to the bowl and use the spatula to combine. Transfer the batter into greased muffin tins (or with muffin liners) and fill them up upto ¾th capacity.
Transfer the tin to the oven and bake for 7 minutes at 200C and then reduce the temperature to 180C. Continue baking for 15-20 minutes or until a toothpick inserted comes out clean.
Remove from the oven once done and allow to cool before demoulding.

Video

Notes

Make sure not to overmix the batter, we just want to incorporate the ingredients together and it’s okay if you see some small chunks of unmixed maida in the batter. Overmixing and trying to get that perfectly smooth batter will actually result in a denser bake.

Lightly coat the grated zucchini in all-purpose flour first before mixing in the batter. This will prevent the zucchini from sinking to the bottom of the muffins.

Only fill the muffin molds ¾ths of the way since these muffins rise quite a bit.

More Ideas

You can replace the grated zucchini with grated lauki (bottle gourd)
If you want to try a different variant of this recipe, you can replace spinach puree for:
- Beetroot puree
- Pumpkin puree

Nutrition