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We are just over here rocking a healthy January by blending spinach into our muffins.
Yes!!! These green little muffins have 2 tightly packed cups of fresh baby spinach blended right into the batter, and you can’t taste that spinach one tiny bit. All you can taste is a fluffy, moist, perfectly sweetened muffin that’s studded with oats, and juicy dried apricots, and raisins.
You’re gonna love these spinach muffins!
And you’re gonna feel pretty amazing that you snuck some extra leafy greens into you your body without even tasting it. This is my goal in life.
Did you know that one of the types of food we all should be eating more is is dark leafy greens? It’s true, dark leafy greens are one the healthiest things we can be eating. I really enjoy a good salad or a green smoothie, but sometimes in the dead of winter, they are the last thing I feel like eating. A muffin on the other hand?
Yes, Please.
So, when I saw the idea for a spinach muffins AKA a green muffin I was immediately on board!!!
I know they kind of look weird but I promise, they taste amazing.
So, what’s really inside these spinach muffins?
- coconut flour – packed with fiber, low in carbs and naturally gluten free
- salt – all baked goods need a little balance
- corn starch – helps with binding when baking gluten free
- cinnamon – for a hint of lovely warming spice flavor
- eggs – for binding, body, and rising
- maple syrup or honey – for a natural sweetness
- coconut oil, melted – to keep things tender
- plain Greek yogurt – for binding and body
- vanilla extract – flavor town
- milk – milk is always better than water when baking
- 2 cups fresh spinach – for all that green nutrition that you won’t even taste!!! So Excited!!!
- golden raisins – for plump little pops of sweetness
- chopped dried apricots – for more juicy sweetness
- rolled oats – for more fiber and good texture
That’s it. Pretty straightforward, clean ingredients in these muffins!
The best part about these spinach muffins is how easy they are to make!
- add all ingredients (except the dried fruit and oats) to a blender.
- Blend on high until everything is smooth
- transfer to a bowl and stir in the dried fruit and oats
- divide into a muffin tin
- bake
That’s all there is to it! Super nutritious, super delicious healthy spinach muffins here we come!
I know you might be a little skeptical because of the color. You’re probably thinking that I am pulling your leg about if you can taste the spinach, right? My husband was pretty hesitant to try one too. When I told him they were spinach muffins his brain immediately thought they would be savory, like a salad.
He gingerly took the tiniest bite and was pleasantly surprised. Then he took a much larger bite. Then scarfed the rest of the muffin down.
Victory was mine!
The cool part about these spinach muffins is that you could really adapt the flavors to your liking. I really love the apricots, they are unexpectedly juicy and sweet…and why haven’t I put them into a muffin before?
Not a fan of apricots or raisins? No problem. You could swap them for pretty much any kind of dried fruit you like.
- dried cherries
- dried cranberries
- dried blueberries
You could even add chopped nuts if you would like.
Or leave them plain. The spinach muffin batter is even delicious on it’s own.
Basically what I’m saying is you can switch the flavors up every time you make these spinach muffins. You’ll never get board.
Enjoy these spinach muffins as part of your breakfast, for a healthy smack, or even in packed lunches. I mean, is there not a time that you wouldn’t love to eat a muffin? Bonus points because they’re healthy muffins!
I haven’t tested them with kids, but I am pretty sure kids would love them. They might even think it’s fun to eat green muffins. Oh, and how fun would they be for St. Patrick’s day?! Especially with the apricots. Hello, green and gold!!! Perfect!
The best part is that you will feel good about every bite you take of these spinach muffins knowing that you are getting a good dose of fresh dark leafy greens. So obsessed!
I hope you love these spinach muffins as much as we do.
More muffin recipes you for you to try:
Did you give these spinach muffins a try?! If you did, don’t forget to leave a comment below along with a star rating. This helps my recipes be seen by more people, and I enjoy hearing from you. Thanks!
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Healthy Spinach Muffins with Apricots and Raisins
- Prep Time: 15 mins
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: breakfast, snack, side, baking
- Method: baking
- Cuisine: gluten free, vegetarian, healthy, superfood, dairy free
Description
These healthy spinach muffins have 2 cups of fresh spinach blended into the batter for an extra nutritious muffin. No signs of spinach flavor can be detected. Only delicious muffin studded with dried apricots and raisins. You’ll love them!
Ingredients
- 3/4 cup coconut flour
- 1/4 teaspoon salt
- 2 teaspoons corn starch
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 4 eggs, room temp
- 1/2 cup pure maple syrup, or honey
- 1/4 cup coconut oil, melted
- 1/2 cup plain, Greek yogurt (I used a 2%, fat free would also work)
- 2 teaspoon pure vanilla extract
- 1/4 cup milk (I use almond milk)
- 2 cups fresh spinach, packed
optional add ins (see notes)
- 1/3 cup golden raisins
- 1/3 cup dried apricots, chopped
- 3/4 cup old fashioned rolled oats
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a muffin tin, set aside.
- Blend the batter: To a high speed blender add all of the ingredients for the muffin batter (except for the add ins). Blend on high, scraping down the sides a few times, until everything is nice and smooth. Note: if you don’t have a high speed blender it may be helpful for you to add the wet ingredients and the spinach first, blend until everything is smooth and then add the dry ingredients and blend again. I like to add the dry ingredients first so I save on washing measuring cups, which works well with my high powered blender.
- Fold in the add ins: Transfer the blended batter to a medium sized mixing bowl and allow the batter to rest for 5 minutes while you chop your apricots. Gently fold in the raisins, chopped apricots, and oats until well incorporated (see notes for other flavor ideas).
- Transfer to muffin tins: Use a spring loaded ice cream scoop (or a 1/4 cup measuring cup) to evenly divide the batter between all of the muffins. Give the pan a few gentle taps on the counter to spread the batter out evenly.
- Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick removes clean from the center of the muffins.
- Cool: Allow the muffins to cool in the pan for 15 minutes. Use a butter knife to help you remove the muffins. You can either serve them warm or allow them to cool completely before storing.
- Storage: To store the muffins line an airtight storage container with paper towels, add a layer of paper towels in between each layer of muffins and a paper towel on top of the muffins. Store at room temp for up to 3 to 4 days.
Notes
Optional add ins: You can omit the add ins completely if you want, and just go with a plain spinach muffin – the batter is tasty enough as is. If you don’t like raisins you can use all apricots or vice versa. You can swap in your favorite chopped nuts for one of the fruits. Other dried fruits you love would also be delicious here, dried cherries, dried blueberries, dried cranberries etc. In other words, you can easily switch up the flavor these muffins each time you make them. You have options.
Dried fruit: Make sure your dried fruit doesn’t have any extra sugars in them, there is no need for it. Except maybe cranberries, because they are so tart lol.
Gluten free: to insure these muffins are gluten free make sure to use certified gluten free oats.
Dairy free: To make these muffins dairy free make sure to use a non-dairy milk and swap the Greek yogurt for a coconut or almond milk yogurt. You could also try swapping the Greek yogurt for applesauce or other unsweetened fruit purees, with varying results. Keep in mind that I have not tested that swap.
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