Perfect for St. Patty’s Day, these muffins get their color and nutrition from spinach. And they’re sweet enough to appeal to toddlers and big kids of all ages (including you!). But don’t limit them to mid March. Kids love color, and these can translate into all different type green-themed treats by switching up the name: “Hulk Muffins,” “Monster Muffins,” “Frankenstein Muffins” “Earth Day Muffins” — the possibilities are endless!
Makes 18 muffins
1 cup + 2 tablespoons whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1.5 tablespoons ground flaxseed
1 1/2 teaspoons cinnamon
3 tablespoons oil (melted coconut, grapeseed, or canola)
1/4 cup honey or maple syrup
1/3 cup plain whole milk yogurt
2 apples, chopped
1 1/2 cups packed baby spinach
1. Preheat oven to 350 degrees. Grease muffin tins.
2. Core apples and then chop into 1-inch pieces, leaving the skin on. Add apples and spinach to a food processor, and pulse until nearly pureed.
3. In a small bowl, combine the dry ingredients.
4. Whisk the wet ingredients in a large bowl. Add in apple-spinach mixture until well combined. Stir in the flour mixture until just combined. Do not over mix.
5. Fill each muffin tin ¾ of the way up. Bake for 20 minutes until a toothpick comes out clean. Cool and sprinkle with powdered sugar (optional).