Broccoli-Banana Muffins (with chocolate chips)
February 3, 2012 in Hidden Veggies, Muffins and Coffee Cakes
Don’t be afraid. You can’t taste the broccoli very strongly. But it’s there, adding wonderful nutrition to these delicious muffins. Both my girls adore these (the chocolate chips, maybe?) and, given that they normally think eating something green is akin to torture, I’m pretty pleased with my ability to slip some added nutrition into their diets. A good option with these muffins would be to substitute chopped walnuts for the chocolate chips, if you like. Makes: 12 muffins.
Ingredients:
- 3 very ripe bananas
- 2 cups steamed broccoli (fairly small flowerets)
- 1¼ cup blanched almond flour
- ¼ cup coconut flour
- ¼ cup flax meal
- 3 eggs
- ¼ cup honey
- 1/3 cup extra virgin coconut oil, melted
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- 1½ tsp lemon juice
- 2/3 cups mini chocolate chips (optional)
1. Preheat oven to 350F. Grease a muffin pan (or line with paper muffin cups).
2. Combine almond flour, coconut flour, baking soda and salt together in a small bowl.
3. Blend bananas, broccoli and egg together in a blender, food processor or with an immersion blender. Pour out into a large bowl.
4. Add honey, coconut oil, vanilla, lemon juice and flax meal to banana-broccoli mixture.
5. Add dry ingredients to wet ingredients and stir to combine.
6. Scoop mixture into muffin pan and bake for 30 minutes. Enjoy!
I love the idea of these muffins! I will have to try baking with broccoli. Although my kids do eat broccoli pretty well, can’t hurt to have more. I posted something similar on my new blog at http://www.thehealthymuffinmama.com baking with cauliflower!
Your muffin recipes look awesome!!! My kids both eat broccoli relatively well too (which is maybe why this muffin is such an easy sell! It’s my 5-year old’s favorite). I’m totally going to start experimenting with cauliflower in my muffins recipes (great idea!).
Made them tonight with Almond meal instead of blanched almond flour, taste great and looking forward to experiment with the ingredients
THANKS for sharing!!
I made these yesterday and they are quite tasty! However, the middle of my muffins ended up mushy while the outside is almost burnt. Any ideas why?
I can only guess that your oven is hotter than mine. Try reducing the temperature 10 degrees. They are a soft muffin, but if they are still mushy, you might have higher water content in your banana or broccoli. You could try compensating with 1/4 cup more almond flour. I hope this helps!
could I use 100% coconut flour (one of our girls has a nut allergy)?
I think so. The general rule for replacing almond flour with coconut flour is to use 1/4 the amount, so I would try 2/3 cups total coconut flour and go from there. Let me know if it works for you!
I used what I hand on hand: Only one ripe banana. a cup of frozen spinach (instead of brocoli) and a cup of blueberries (instead of chocolate chips) DELICIOUS
Thanks so much for your website. You are very inspiring
I’m glad you liked them! I’ve also made these with spinach before and applesauce when I don’t have enough banana.
Just made these muffins with your modification of 2/3 cup of coconut flour (total) instead of almond flour because my daughter is allergic to tree nuts. They turned out moist and delicious! Thanks so much for all of your hard work at making these tasty treats!
Any details on the nutritional info here?