When my firstborn started eating solid food, I began searching for healthy recipes that I could make for her. We followed the baby-led weaning method of introducing food and absolutely LOVED it! After we had introduced a wide variety of foods, I wanted to find some things that I could make that were filled with nutrients, easy for a toothless babe to eat, but also easy to make. And these green muffins quickly became one of our favorites. In fact, years later we are still making these on a regular basis. I’ll let you in on a little secret…I enjoy them just as much as my kids! So much so that I always make a double recipe. You might find that they’ll be gone in a matter of days. Otherwise, they freeze great.
These green muffins are packed with fruit, veggies, and is low in sugar, but you’d never guess it! The muffins turn out green, which is why our family has named them “THE” Green Muffins. We also lovingly refer to them as “Hulk Muffins” from time to time. And, because they turn out such a vibrant green color, they’re a perfect treat for St. Patrick’s Day…or really any day of the year! I hope you enjoy them as much as we do!
“THE” Green Muffins
Ingredients:
- 1/2 cup unsweetened applesauce (one single serving cup)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups fresh organic spinach – uncooked
- 1 ripe banana
- 1/3 cup maple syrup
- 2 tablespoons organic coconut oil (cold-pressed is best)
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions:
Preheat oven to 350 degrees. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup, and coconut oil) in a blender or food processor and blend. Mixture should look similar to this. Note: your batter may not look as green as mine. I like to throw a good amount of extra spinach in to really pack in the nutrients!
Combine the dry ingredients (flour, baking powder, baking soda, and salt) in a mixing bowl. Make a well in the middle and pour in the wet spinach mixture from the blender.
Notice my little helper’s hands. Those chubby fingers melt me.
Using a spoon or spatula, slowly mix the dry ingredients into the wet until combined. Make sure to scrape the bottom of the bowl to ensure you have fully mixed the dry ingredients. The mixture might seem a little dense. That’s ok – it should resemble a thick pancake batter.
Grab a spoon or a cookie scoop like this and divide batter into greased muffin tins. It will be too thick to pour. Bake at 350 degrees for 17 minutes if using regular-sized muffin tins, or 12 minutes for mini muffins. When I double the recipe, I make one pan of each!
Oh, and make sure to eat one when they’re nice a fresh. Just ain’t nothing better than a warm muffin fresh out of the oven!
Modification ideas:
- Add the juice from half of a lime to help get the iron from the spinach during digestion.
- Swap out the whole wheat flour with oat flour to add more iron, almond flour to add more protein, or gluten-free flour. (If you add almond flour, make sure to also use Xantham gum
- Swap out the maple syrup with honey and they’re still just as tasty!
- Add raw shredded carrots, shredded zucchini, shredded yellow squash, blueberries, or your favorite dried fruits to really pack in the nutrients
- Swap the applesauce with Greek yogurt to add extra protein
- Add protein powder for extra protein
- Add ground flax seed for extra nutrients
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