Not-So-Sweet Spinach Muffins

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.

2. Combine flour, baking soda, and flax seeds in a bowl; make a well in the center.

3. Place spinach, applesauce, avocado, apple, milk, apple, sugar, canola oil, eggs, brown sugar, and vanilla extract in a blender or food processor; puree until smooth.

4. Pour the spinach puree into the well of the flour mixture and mix well. Scoop batter into the prepared muffin tins.

5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Cook's Notes:

For a much healthier option, substitute the self-rising flour with 1 1/2 cups whole wheat flour, 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon of baking soda. Use coconut oil instead of canola oil. Add 1/2 cup sour cream and 1/3 cup peanut butter to the blender mixture. These substitutes make the muffins a great option for meals on the go.

These freeze well. To warm up, lightly cover a frozen muffin with a damp paper towel and microwave on high for15 seconds, or until heated through.