Add flair to your St. Patrick’s day festivities with these bright green muffins. Their emerald hue comes from spinach, but the leafy greens are undetectable. Instead, these colorful muffins are sweet and moist, and delicious enough to make you forget they are actually good for you. A few lucky Beachbody taste-testers said they taste like cake minus the frosting. We’re not going to pretend these spinach muffins are cupcakes, but they’re the closest thing to a cupcake that you can eat for breakfast (paired with scrambled egg whites and fresh fruit).
Many of the wholesome ingredients in these muffins are probably already in your kitchen. Whole grain flour gives them filling fiber and protein, almond milk and coconut oil create their moist crumb, and applesauce and maple syrup make them just the right amount of sweet. You can whip up a batch in minutes using your blender or food processor. To prevent them from sticking to the pan, bake your spinach muffins in paper muffin cups.
Even though they’re made with a whole bag of spinach, these muffins don’t count as a serving of vegetables (nice try). They are still a treat, with 161 calories a piece.
Freeze extra muffins in a plastic bag for up to 3 months. When you’re ready to enjoy one, simply thaw. Revive that fresh-baked taste by warming in an oven or toaster oven.
- 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
- ¾ cup pure maple syrup
- ¾ cup unsweetened almond milk
- ¼ cup extra-virgin organic coconut oil, melted
- 2 tsp. vanilla extract
- 1 (6-oz.) bag fresh spinach
- ½ cup unsweetened applesauce (or 2 medium ripe bananas, mashed)
Here are your instructions:
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.