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.
