Are your kids picky eaters? Or do you not have time to eat a balanced breakfast? Then these spinach muffins are perfect!
Admittedly I’ve been running on little sleep and shoved in a donut or 4 just for some energy.
Since having Jack I stopped taking health coaching clients and have been devoting all my time to being a mom, but I can’t stop baking shit. Which is good for you guys and my husband but I am the one home all day scarfing things down. SO! Enter these healthy muffins into your life (and my life) and eat guilt free.
I also love that the color of the muffins are green which makes a fun Halloween theme or Christmas or St. Patty’s Day!
Here’s What you’ll need:
2 cup – flour, whole wheat
1 1/2 TSP – cinnamon
2 TSP – baking powder
1/2 TSP – baking soda
1/4 TSP – salt
3/4 cup – almond milk
1/2 cup – honey or maple syrup for vegan option
1 large – banana
6-8 ounce – spinach (I used a bad of salad mix spinach)
1/2 cup – vegan butter, unsalted
1 large – egg(non vegan) *OR VEGAN EGG is 1TBSP Chia Seeds mixed with 3TBSP water.
1 teaspoon – vanilla extract
Preheat oven to 350F.
Mix the vegan chia seed egg by adding the 1 TBSP of chia seeds to 3 TBSP of water in a separate dish and set aside for 20 minutes. This should form a gel like substance. DO NOT do this step if you are using a real egg.
Add all of the wet ingredients into a blender. Blend on high until smooth and combined like a smoothie.
In a separate bowl mix all of the dry ingredients together.
Slowly add the wet ingredients to the dry ingredients. Mix/fold together until just combined. DO not over mix.
Line your cupcake tin with papers and pour in the mix about ¾ of the way full in each liner.
Bake for 16-18 minutes.