11 Oct Spinach Muffins
By Christianna – Eat Happy Feel Good
Spinach Muffins
These are a little sweet and cake-like in texture so kids love them! I give them to my kids for breakfast with almond or peanut butter and fruit (usually bananas) but they’re also delicious on their own or with a cup of tea.
Apart from the taste, the best thing about them is they pack a serious spinach punch. It’s what gives them that incredible green colour without having any impact on the flavour. So you get goodness without compromising taste. Win-win as far as I’m concerned. And a great way to get kids to eat veggies, without them even realising. Definitely a mummy win!
Just a little note … if you really like cinnamon add more, if you don’t like it you can leave it out.
Ingredients (makes 12 muffins)
?2 1/2 cups Spelt flour
?1 tablespoon cinnamon
?2 teaspoons baking powder
?1/4 teaspoon salt
? 3/4 cup almond milk
?1/3 cup agave syrup
?1 large ripe banana
?1 teaspoon vanilla
?1 large egg
?3/4 cup canola oil
?3 cups spinach (150g). Make sure you pack the cups really well with the spinach.
Method
?Preheat oven to 180C and line a muffin tray with muffin cases
?Sieve the flour, cinnamon, salt and baking powder into a large bowl
?Put the rest of the ingredients in a blender. Blend till mixed well and all the spinach is completely broken down.
?Pour the wet mix into the flour mix and using a spatula, mix till combined.
?Pour into your lined muffin tray and bake for about 25 mins.
They keep well in an airtight container for a few days (but never last that long in our house)