Delicious not-so-sweet spinach muffins the kids will love! Serve warm with butter or cheese spread.

Gallery

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
24
Yield:
24 muffins
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

Nutrition Facts

148 calories; protein 3.1g; carbohydrates 21.8g; fat 5.5g; cholesterol 16mg; sodium 243.8mg. Full Nutrition
Advertisement
Advertisement