hey everyone welcome to Pai's kitchen so today's recipe came out of my desire to find a quick and
healthy grab and go kind of breakfast because usually when I'm rushing out of the house I end
up at the coffee shop across the street and there's rarely anything that's both healthy
and delicious so I came across these muffins and I call them popeye muffins because they
are loaded with spinach but if you close your eyes and ate it you would never know they're
so yummy and so what I do is I stick them in the freezer and when I need to get out of the house
quick I throw them in the microwave 30 seconds and off I go and Adam actually loved these and
he insisted that I make a video for this recipe so if you like them you can thank him for that
let's get started super easy recipe so let's see with the dry ingredients first I've got
here some all-purpose flour and some wheat germ and wheat germ you can just buy at the grocery
store in the baking section it's basically the healthy part of the wheat kernel now you could
just use whole wheat flour but I actually prefer the flavor and the texture when I use white flour
and then just add the wheat germ now the wheat germ I toast it a little bit in a panel include
instructions in the written portion that's an optional step but I think at some nice
nutty flavor to this okay now I'm going to add some cinnamon for some extra flavor you don't
have to I mean you can really flavor this muffin however you'd like some leavening I've got baking
powder and baking soda which I'm going to sift into this because I have had in the past little
lumps of baking soda like baking soda always have tiny little lumps in it right and I got that in a
bite of something I had face and it was awful baking soda is gross now a little bit of salt
and just whisk everything together mmm the smell of cinnamon there's something about cinnamon and
breakfast and I like match made in heaven and that's it that's the dry ingredients now let's
deal with the wet ones wet ingredients are just as easy when you blitz everything in a blender
starting out with some yogurts so I love yogurt and quick breads just adds a nice tang I'm going
to also add my eggs some sugar and as you see there's only half a cup of sugar which is not
much at all for the batch that we're making so there's not a super-sweet recipe and some butter
now you could use a healthy oil like if you like avocado oil or whatever but you know what a little
butter doesn't hurt just FYI when you are blending always add your liquid ingredients first before
your dry ingredients like the spinach because if I put the spinach first at the very bottom
and then put a liquids on top it has a harder time spinning the blade now I'm going to season
this a little bit with some vanilla and now the spinach and if this whole thing of spinach is
going into the blender and in fact I may not even be able to fit it all in at once you can you can
put even more spinach in so this is 150 grams you can even do 175 I've done that before you
get an even more intense green let's just do that first and I'll put this after we've made some room
alright let's put some more spinach in mm look at that healthiness a buttery spinach smoothie
that should probably taste good on its own so now there's one more wet ingredient then
you could have blended but I prefer not to and that's bananas and this is why we can add less
sugar because we're adding some ripe bananas in it and I like to mash it because then when
you imagine you get like the tiny little lumps of banana and it's always a nice surprise and
you see that so I'm not gonna mash this overly finely send out the banana with the roux it's a
green liquid a little bit it just makes a banana a little easier to mix into the dry ingredients and
I think this just looks really awesome would be great for st. Patrick's Day ok so now we put the
wet into the dry and it's pretty much done into the middle mmm the banana give this a quick mix
now of course like with any muffin recipe you do not want to over mix this however because we
added the wheat germ there it's a little more forgiving because the wheat germ will act like
little blades and it prevents overdevelopment of gluten so you won't get those big holes that
you would if it were a regular white flour only muffin all right so now that it's sort of mix but
not really I'm going to add my add-ins which is my dry fruit and nut so I love things in my muffin I
don't like muffins that's got like one texture so I'm going to add some toasted pecans this came in
pieces already you can't walnuts or any kind of nuts that you like and also I'm going to add some
dried cherries and I like cherries because they're quite tart and quite moist but you can do chopped
apricots you can do dried blueberries anything that you'd like want to give these a big fold
see I don't like to mix everything well before adding the little bits because then you end up
over mixing it by the time you mix in a little bit scraping the bottom to make sure I don't have any
dry pockets of flour what's how cool this looks all right so I've got my muffin pans and muffin
liners so I do like to use liners just because it makes removing and cleaning easier but I like to
get one set of foil on the inside as opposed to just a paper one because these will not stick to
the muffin you know if it's a paper lining when you peel it you get quite a bit of muffin stuck
on the paper or these won't do that and it makes sure that these patterns stay nice and pretty
because the foil won't let the grease sort of seep through so I am using this Disher here this is a
size thirty I'm going to need mode one and a half for each muffin cup so now I'm going to garnish
these with some sliced bananas and I always like to put a little garnish on the muffin especially
when there's an ingredient you can't see just letting people know that hey there are bananas
in here and now to prevent the bananas from drying out in the oven I'm just going to brush them with
a little bit of melted butter now if you remember to not clean your butter bowl from earlier there's
usually enough to stuck around the bowl but you don't have to melt anymore all right and that's
it now these are going to go to a 375 degree fahrenheit oven for about 20 minutes or until
you put a toothpick in it becomes out Skene look at these it smells so good right now so as you
can see the bananas on top have been roasted in butter so you can just imagine how good that's
going to be so these are still a little hot oh look at that look how that the peels right off
and you don't get barely any muffin on the liner this is why I love these foil liner so much let
me show you the it's done whoo that's demon look how moist and delicious that looks you know what
this piece is good but I want to try the one with banana on it also good mmm-hmm this does
not feel like it should be healthy but as far as muffins Oh can't get much better than that
the tartness from the cherry and the crunchiness from the pecans work together really well and that
banana hmm and you just cannot help there's any vegetable of any sort in here at all and so you've
got kids and they don't like to eat vegetables they might think this is a cool green muffin so
the recipe as always will be on Pais kitchen calm when you make it I'd love to see it and send the
photos to me on Facebook Twitter or Instagram and I will see you next time for your next delicious