Not-So-Sweet Spinach Muffins
Delicious not-so-sweet spinach muffins the kids will love! Serve warm with butter or cheese spread.
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Recipe Summary
Ingredients
24
Original recipe yields 24 servings
Directions
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.
Nutrition Facts
Per Serving:
148 calories; protein 3.1g; carbohydrates 21.8g; fat 5.5g; cholesterol 16mg; sodium 243.8mg. Full Nutrition