Now I know you might look at these green muffins and think they look a little weird. Then you might look down at the ingredients and think they are even weirder. But trust me, these are really good. And really good for you as well – that’s why I have called them super green muffins!
I am not quite sure what led me to thinking about putting chard in muffins, but once I did I started thinking about using some of the flavors from the French slightly-sweet chard tart, Tourte de Blettes, which is made with chard, raisins, pine nuts and apples. I then have been thinking for a while about trying out avocado in muffins as I have seen in a few recipes as a healthier substitute for butter.
So, with that all in mind I played around and came up with these super green muffins with chard, apple, avocado, banana and a little almond flour in there. What could go wrong? Well, strangely enough not all that much, it seems. They were pretty easy to make and came out delicious. They are not super sweet but they are definitely sweet rather than savory. They are really nice and moist and have a nice slight spice to them. Other than the color, I don’t think you would ever guess what was in there but the result is so yummy and really good for you.
The only tips I would really give in terms of making them, is make sure your flours don’t have any lumps in them before you add the wet ingredients, mix everything together but don’t over-mix. You will feel as you scoop out the mixture in to your tins that the baking soda is already getting to work, so just gently scoop the mixture in rather than stirring and losing all the air bubbles. These muffins don’t sort of ‘melt’ as they cook like many do, so the shape they are when you put them in the tin is the shape they will end up so you might want to neaten them up before you bake them.
There is a gentle spice in them, but it could easily take a little more if you like the flavor and so feel free to increase the flavorings. Also as I said they are pretty moist, and so much so that they can seem almost sticky after the first day, so if this is not a texture you like you may want to add a little more flour to counteract this. Otherwise, everything in there works so well, I would say I am surprised no one came up with it before but then again I guess it doe seem weird, but it works!
As well as being excited about these muffins themselves, I am also excited for this to be my first post shared with Sunday Supper, a movement that aims to promote sharing meals together as a family. I was lucky enough to nearly always eat together as a family as a child, and it’s something we do as a family now. In fact, even with a toddler, I try as far as possible for all of us to eat the same thing and have since my son first started eating so having lots of good recipes to draw on really helps. Thankfully Sunday Supper helps with that too – see all the links below. This week’s theme is all about April Fool, hence my slightly odd muffins, so there are some surprises in there but in a fun way. Do go and take a look. Oh, and try these muffins too!
These might have an unusual mix of ingredients, but it works! Healthy but tasty too.
- 9 1/2 oz chard 270g, giving about 4 3/4oz/ 135g leaves
- 1/2 cup all purpose flour 75g plain flour
- 1/4 cup almond flour 30g ground almonds
- 1/4 cup whole wheat flour 35g wholemeal flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 avocado
- 1/2 banana
- 2 tbsp orange juice
- 1 egg
- 1/2 apple sweet, not cooking
Preheat the oven to 350F/175C.
Boil some water in a pan and add the chard leaves. Cook for approx 2minutes until they have wilted. Remove the leaves from the water, drain, and allow to cool.
In a large bowl mix the flours, baking powder, cinnamon and nutmeg. Ensure there are no lumps.
Squeeze out any water from the chard and roughly chop.
Blend together the avocado, banana, chard and orange juice until fairly smooth. Mix in the egg.
Add the avocado-chard mixture to the flours but don't mix yet.
Peel and core the apple then grate it.
Add the apple to the bowl and mix all together but take care not to overmix.
Spoon the mixture into cupcake/muffin tins (either lined or slightly oiled) and bake for approx 20-25mins until a skewer comes out clean.
Try these other tasty muffins:
See what the other Sunday Supper bloggers have brought to the table:
- Pina Colada Smoothie by Cosmopolitan Cornbread
- Beer Jelly by Brunch with Joy
- Berry Smoothie Incognito by Lifestyle Food Aristry
- Mashed Potato Sundaes by Jane’s Adventures in Dinner
- Roasted Broccoli Dip by Cooking Chat
- Honey Nut Baked Brie Bloomin’ Apple by Cupcakes & Kale Chips
Sides & Snacks
- Fool Fries by Amee’s Savory Dish
- Super green muffins by Caroline’s Cooking (you’re here!)
- Shepherd’s Trifle by The Joyful Foodie
- Meatloaf “Cupcakes” with Mashed Potato “Frosting” by Sew You Think You Can Cook
- April Fools’ Strawberry Pie by Curious Cuisiniere
- Skinny Fettuccine Alfredo & Peas by Momma’s Meals
- Chicken Pad Thai with Zoodles by Nosh My Way
- Middle Eastern Roast Chicken with Green Harissa by The Texan New Yorker
- Beef Avocado and Tomato Flatbread by Family Foodie
- Fake-out Sliders and Fries by The Redhead Baker
- Pot Luck Chili Cupcakes by Palatable Pastime
- Strawberry Fool by That Skinny Chick Can Bake
- Bacon and “Egg” Cupcakes by Hezzi-D’s Books and Cooks
- Spaghetti and Meatballs Cupcakes by Recipes Food and Cooking
- Poutine by A Kitchen Hoor’s Adventures
- Chocolate Cauliflower Cake by What Smells So Good?
- Fudgy Granola Bars by Pies and Plots
- Fruit Pizza by Whole Food | Real Families
- Mud Pies by Cindy’s Recipes and Writings