• Spinach just started showing up at the farmers markets again and that reminded me that Eliana loved the apple and spinach purée I used to make for her when she was a First-Time Foodie. For the last several months she has loved the apple muffins I’ve made for our family. So I began thinking about combining the two ingredients and the idea of mixing apple and spinach in a muffin was planted. The result? YUM!

Ingredients

  • Dry ingredients:
  • 1½ cups whole wheat flour
  • ½ cup rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon wheat germ
  • ¾ tablespoon cinnamon
  • ½ teaspoon ground ginger
  • Wet ingredients:
  • 3 tablespoons vegetable oil
  • ⅓ cup maple syrup
  • 1 egg, lightly beaten
  • ½ cup milk
  • 3 small or 2 large apples, peeled and chopped
  • 1 cup raw baby spinach OR ¼ cup chopped spinach, thawed and pressed so all liquid is removed
  • Cooking spray (I like Pam Canola Oil Spray the best)
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PREP TIME 25 Min READY IN 55 Min
COOK TIME 30 Min SERVINGS 30
MAIN INGREDIENT Fruit
MEAL/COURSE Snack
COOKING METHOD Oven

Preparation

  1. Preheat the oven to 350°.
  2. Put apples and spinach into a food processor and pulse until finely chopped. Set aside.
  3. Combine all of the dry ingredients in a small bowl.
  4. Whisk the wet ingredients together in a large bowl. Add in the apple-spinach mixture, including the juice, and stir together.
  5. Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir.
  6. Grease a mini-muffin tin and fill each muffin cup almost all the way full. Bake for 25-30 minutes or until a toothpick comes out dry.

Rating

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