My daughter is a great eater (and she LOVES veggies!) but I was getting bored with her breakfast options. Maybe it’s because I’m not a ‘morning person,’ but getting something green into her in the AM was getting challenging.

I wanted to make her something new (with greens) that would be easy for me to serve without a lot of prep time early in the morning. Here they are: super yummy Spinach Muffins! She devoured them, and I have to say… so did I!

They make a great breakfast (especially with some almond or walnut butter) or a tasty afternoon treat. They even make a good ’emergency’ car snack, if you happen to have some in your purse when your daughter decides it’s snack time ‘right now!’ Not that this might have happened over the weekend.  🙂

I made a bunch and froze them. Now I can just pop one in the toaster and am good to go!

I think next time I make these, I’ll try even less sweetener. Even though they don’t have much sugar, they still tasted very sweet to me (but I really don’t eat much sugar). Although if you have a picky eater, I would totally call this a green cupcake, and I’m sure you can get away with it!

Let me know what you think in the comments below!

In good health & hugs,
Abby

Green Muffins
Makes: 12 muffins

Dry Ingredients:

• 1½ cup gluten free all-purpose baking flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ tsp baking soda
• ¼ tsp nutmeg

Wet Ingredients:

• 2 tbsp chia + 4 tbsp water, soaked for 5 minutes
  
• ½ cup maple syrup
• 1 single serving applesauce (or ½ cup)
• 1 cup tightly packed baby spinach (Or ~ 1 package frozen spinach)
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• ½ – 1 tsp lemon zest

Directions:

1. Preheat the oven to 350F. 
2. Blend wet ingredients in a Vitamix.
3. Mix dry ingredients together in a mixing bowl.
4. Whisk wet and dry ingredients together, being careful not to over-mix.
5. Bake for 15 minutes, or until a toothpick comes out clean.
6. Enjoy!