Montreal and Banana Smoothie Muffins

I recently traveled to Montreal for vacation.  If you haven’t been, I highly recommend paying a visit!  It’s a beautiful city rich with culture, history, and amazing food.  I would move there for the markets alone!  After a week of St-Viateur sesame bagels, croissants pâte d’amandes, fresh brie, and a host of other items at my fingertips, I need a serious food detox.  At least all of my food consumption was paired with sightseeing and shopping.

img_5948Between traveling and a couple of busy weeks at work, I haven’t been able to cook as much or share what I’ve been making.  I’m looking forward to getting back into my routine of Sunday cooking.  Today, I plan to make my favorite butternut squash soup, a quick wonton soup, wraps for lunch, energy balls, and possibly one other dish.

But first, I wanted to share a recipe for Banana Smoothie Muffins.  These are similar to the banana kale muffins I made before, but these have baby spinach in them instead of the kale and the addition of raspberries, which give them a sweet/tart taste.  I made some changes to a recipe from a 2-week clean eating challenge from POPSUGAR.  The original called for sugar and canola oil.  I used raw organic honey, a little maple syrup, and coconut oil instead.  A few notes: Since I didn’t have whole wheat flour on hand, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is similar to Pamela’s Baking & Pancake Mix.  I forgot that Bob’s mix does not contain baking soda like Pamela’s so my muffins didn’t rise as much but still taste good!

3 ripe bananas
2 cups packed baby spinach
1 pint raspberries (reserve 5 to 6 raspberries and mash them with a fork)
1 1/2 cups whole wheat flour or flour of your choice
1/2 cup raw organic honey
1 tablespoon maple syrup
1/4 cup coconut oil, melted
1 egg
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

img_6085Preheat oven to 350º F.  Place bananas, spinach, raspberries (except for reserved ones), honey, maple syrup, and coconut oil in a blender.  Blend till smooth.  Transfer to a medium bowl and whisk in one egg.  Add dry ingredients and stir till combined.  Fold in mashed raspberries.  Transfer batter to a lined muffin tin (or one sprayed with cooking spray).  Bake for 20 to 30 minutes or until a tooth pick inserted in the center comes out clean.  Cool slightly then transfer to a wire rack to cool completely.  Enjoy as a snack or for breakfast.


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