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Friday, August 22, 2014

Blueberry (Spinach) Snack Muffins

I love blueberry muffins, who doesn't?! In our household we go through muffins like no one's business because muffins tend to be our easy grab snack (between meals, on the go, in the stroller) yet most blueberry muffins are usually more of a dessert (i.e. Costco's 'cake' blueberry muffins, YUM!). Before I continue I want to make myself clear, there is NOTHING wrong with a scrumptious, sweet and oh-so delectable normal blueberry muffin but I'm not sure my stomach (or my toddler's stomach) could take 2-3 of those a day... which is how much we can sometimes eat. 

Because of this I decided to alter my Spinach and Carrot muffins to make some tasty yet somewhat nutritious (compared to other recipes) blueberry muffins! 


Ingredients:
1 cup applesauce 
2 large egg
1 Tablespoon vanilla extract
2 teaspoons orange extract
4 cups fresh spinach, packed 
4 tablespoons honey
2/3 cup sugar
1/3 cup coconut oil "melted" in the microwave
3 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
fold in 2 cups of blueberries

***We also add a Tablespoon of flax and chia seed but not necessary. If you have it on hand do this in the blender to ground it up. 


Directions: Preheat the oven to 350'f and grease a muffin tin (I use coconut oil by swiping a paper towel through the coconut oil jar and then wiping inside the muffin cups). Put the first eight ingredients into a blender or food processor and blend until smooth: applesauce, egg, vanilla, orange extract, spinach, honey, sugar, and coconut oil.


Transfer the wet mixture to a bowl then add the rest of the ingredients: flour, baking powder, baking soda, and salt. Mix well. Then fold in the blueberries.


Scoop batter into muffin tin so that it divides evenly between 24 muffin tin cups. 


Bake for 12-15 minutes depending on how hot your oven bakes. Check muffins by inserting a toothpick into the center of the muffin, if toothpick comes out clean muffins are finished. Let sit in the muffin tin for a couple minutes then remove and let cool on a wire rack. 

Even though the batter is dense these muffins are surprisingly soft, fluffy, and springy. 

 photo July2014signature_zps83220af5.jpg

7 comments:

  1. Awesome! I love that you add spinach, chia seeds and coconut oil! So hip (wink wink!). I will be trying these out:)

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  2. Awesome! What a great way to sneak some veggies in! I love muffins, so I think these must be made soon!

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  3. Thanks! They really are such a great go to snack and the ingredients seem to good to be true! The first time I made them I thought for sure I'd be able to detect the spinach, nope!

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  4. We call them 'Hulk Muffins' in my house since thats more toddler friendly than Spinach Muffins. ;)

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  5. Those look so yummy, thanks for sharing the recipe Lena!

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  6. YUM! I am a blueberry muffin freak and so are my boys. Totally trying these!

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