Muffins are a great snack for our little ones, but you have to make sure you are using quality ingredients. I found this recipe and loved the idea of Spinach Muffins, but I knew I had to switch up some of the ingredients. The first thing I did was to switch out the white flour for whole-wheat flour. Then, I substituted 1/4 cup of oil for 1/4 of applesauce to cut fat and calories. I also switched out white sugar for honey. All of these substitutions were a 1:1 switch and were super easy to make.
Cole likes to take muffins in his lunch for pre-school, and sometimes he even eats them for breakfast. They can also be used as a healthy treat option! This recipe makes about 15 muffins.
- 3/4 cup of pureed spinach
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup of applesauce
- 2 cups of whole-wheat flour
- 3/4 cup of honey
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
1/2 teaspoon of salt
Preheat the oven to 350 degrees and line a muffin pan with paper or foil liners.
- You will need to start by pureeing spinach. To puree spinach, steam it for a few minutes and then transfer to a blender and blend until smooth.
- Measure out 3/4 cup of pureed spinach and put it back in your blender, along with the vanilla, eggs, oil, and applesauce. Blend until mixed well.
- In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
- Mix the wet and dry ingredients until a batter forms and pour into muffin tins so each muffin is 2/3 full.
- Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
These muffins can be frozen!
Recipe adapted from here.