Nicola is a mother to two, a stepmother to three, and a wife to one. She prides herself at being able to "veganize" virtually any recipe.
I know you're looking at these muffins and thinking about how odd they look. And while I agree with you on that, I feel certain you will overlook the green appearance once you bite into these soft, moist, and very flavourful treats.
These muffins not only taste fantastic, but they are also packed full of vitamins and nutrients that have benefits for skin, hair, and bone health.
These muffins will bring out your inner Popeye!
Six Ounces of Spinach
Yes, you read that right—this recipe calls for six ounces of spinach. For those who would like a visual, that's often a whole bag of spinach. That's a lot of spinach! And a lot of goodness, too.
Spinach is definitely the most plentiful ingredient in the recipe, but it only adds about 40 calories to the entire batch.
Spinach is also an excellent source of protein, potassium, fibre, vitamin K, vitamin A, vitamin C, and folate. It's also a good source of manganese, magnesium, iron, and vitamin B2. It is an extremely nutrient-rich vegetable. Spinach really is a superfood!
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12 to 18 muffins
- 2 cups whole wheat flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plant-based milk of choice
- 1/2 cup agave syrup
- 1/2 cup melted vegan butter
- 1 banana
- 1/4 cup unsweetened applesauce (or 1 flax egg—instructions in notes below)
- 1 teaspoon vanilla extract
- 6 ounces raw baby spinach
- Preheat the oven to 350ºF.
- Line muffin tray with liners or spray with your favourite non-dairy cooking spray.
- In a large bowl, combine all the dry ingredients.
- Add all the wet ingredients to a blender and puree until smooth.
- Pour the combined wet ingredients into the bowl with the dry ingredients and mix gently until incorporated.
- Spoon the batter into the prepared muffin tray and bake for 15 to 20 minutes or until a toothpick comes out cleanly.
- For bright, happy muffins, I suggest using muffin cups. This will prevent the bottom and sides of your muffins from slightly browning and taking away from that vibrant colour.
- If your blender has trouble processing all that spinach all at once, add the other wet ingredients first, and then add the spinach bit by bit.
- Flax egg: 1/2 cup of unsweetened applesauce replaces an egg in this recipe, but a flax egg works, too. To make a flax egg, add one tablespoon of ground flaxseed to a bowl, along with 3 tablespoons of water. Leave the mixture for a few minutes and it will take on a gel-like consistency, very similar in texture to an egg white.
- I can make this recipe stretch to 18 muffins, but I like big, chunky, filling muffins, so I normally make 12. I worked out the nutritional information for a quantity of 12.
We Call These "Hulk Muffins"
While grown-ups may be happy with the name "sweet vegan spinach muffins," I've seen kids turn their heads and run at those words. So, what should we call them to appeal to children?
In our house, they are "Hulk muffins," named after the big, green Incredible Hulk. You might also consider Monster Muffins! These names will appeal to any superhero fan out there. But whatever you decide, kids won't know these contain an icky health food if you don't tell them.
These muffins are school lunch-able, nut-free, freezable, and full of yummy goodness. Enjoy!