Green Banana Muffins

Ingredients

• 1 1/2 Cups All-Purpose Flour (Spoon & Leveled), 187.5g
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 6 Tablespoons Unsalted Butter, at room temperature, 85g
• 2/3 Cup Brown Sugar, 135g
• 1 Egg
• 3 Large Ripe Bananas, About 1 And 1/2 Cups Mashed, approx 300 grams
• 1 Teaspoon Pure Vanilla Extract
• 60 Grams Spinach Puree
• 40 Grams Grated Zucchini

Steps

1. Preheat the oven to 200C.
2. 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.
3. Sift together the remaining flour, baking powder, baking soda, cinnamon powder and salt in a mixing bowl.
4. Cream the butter and sugar together until light and fluffy. Ensure the butter turns paler in colour.
5. Add in the egg and continue beating at high speed. Once combined, add mashed banana and vanilla extract and beat until well combined.
6. 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.
7. 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 3/4th capacity.
8. 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.
9. Remove from the oven once done and allow to cool before demoulding.