The emerald hue of these bright-green muffins comes from spinach, but the leafy greens are undetectable.
They’re sweet and moist, and delicious enough to make you forget they’re actually good for you!
Many of the wholesome ingredients in these muffins are probably already in your kitchen: Whole-grain flour provides filling fiber and protein; almond milk and coconut oil create a moist crumb, and applesauce and maple syrup provide just the right amount of sweetness.
You can whip up a batch in minutes using your blender or food processor!
Pro tip: Bake your spinach muffins in paper muffin cups to prevent them from sticking to the pan.
Freeze extra muffins in a plastic bag for up to three months. When you’re ready to enjoy one, simply thaw and warm in an oven or toaster oven.
The emerald hue of these healthy muffins comes from spinach, but the leafy greens are undetectable.
- Nonstick cooking spray (optional)
- 2 cups whole wheat flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. fine sea salt (or Himalayan salt)
- 1 large egg
- ½ cup pure maple syrup
- ¾ cup unsweetened almond milk
- ¼ cup extra-virgin organic coconut oil, melted
- 1½ tsp. pure vanilla extract
- 1 6-oz. bag fresh spinach
- ½ cup unsweetened applesauce (or 2 medium ripe bananas, mashed)
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.
Place egg, maple syrup, almond milk, oil, extract, and spinach in blender (or food processor); cover. Blend until smooth. Add to flour mixture; mix until just blended.
Gently fold in applesauce.
Evenly divide batter among prepared muffin cups.
Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
Transfer muffins to rack; cool.
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Photos by Kirsten Morningstar