Category Archives: Muffins

Popeye Spinach Muffins

Spinach muffinsI had seen these spinach muffins floating around Facebook for a while. A friend, who also has a 1-year-old, made them and inspired me to finally do it too. I tweaked the original The Green Forks recipe, following her lead.

They turned out great and James LOVES them. My 6th-grader stepdaughter even agreed they taste more like banana muffins than anything. She took them to school to trick her friends and even the veg-hater liked them! 🙂

I’m going to list what I did, which worked out well. My changes included using coconut oil instead of canola, using 2 5 oz. bags of spinach instead of 1 6 oz. bag, using spelt flour instead of a mixture of all-purpose and whole wheat and using applesauce and honey in place of sugar. (Find the original recipe via the link above).

This recipe made about 40 mini muffins and is supposed to make 16 full-sized muffins.

Ingredients
• 2 c. spelt flour
• 1/2 c. applesauce
• Approx. 2 Tbsp. honey
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1/2 tsp. sea salt
• 1/2 c. coconut oil, melted
• 3/4 c. almond milk (or milk of your choice)
• 2 5-ounce bags fresh baby spinach
• 1/2 c. mashed banana (I used one large banana)
• 2 tsp. vanilla

1. Preheat oven to 350 degrees. Line your muffin tin with paper liners or set silicone liners on a baking sheet.

2. Whisk together dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon and salt.

3. In a blender place rest of ingredients except banana and vanilla. Blend on high for 30+ seconds. I used a Vitamix, so I was fortunate to be able to use the tamper to push down the spinach and get it well incorporated. I’m not sure if it was because of the extra spinach or not, but without this, I don’t think it would have blended together as easily. Pre-chopping it in the food processor may have been necessary or scraping down the sides with a spatula to get the spinach in there.

4. Add banana and vanilla, blend on low just to mix.

5. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined .

6. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Making mini muffins, I thought I wouldn’t need to bake them as long, but I ended up baking them for the full amount of time.

Gluten-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

Yes, it’s true. These muffins are all of those things! I have clients who are on the Paleo diet and this recipe for muffins from the Paleo Plan has become a weekly staple for them (and now other clients!). They are delicious and give you everything you want from a muffin — without the sugar, gluten and dairy!

They couldn’t be easier (no mixer necessary) to make and they’re pretty, aren’t they?

Here’s how it’s done.

Ingredients
• 1 1/2 c. almond flour
• 3/4 c. canned pumpkin (half of a small can — make a double batch or save the other half in the refrigerator for next time)
• 3 large eggs
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1/4 c. raw honey, optional (I use regular honey most times)
• 2 tsp. almond butter
• Sliced almonds or pepitas (pumpkin seeds)

1. Mix all ingredients in a bowl. Line muffin tin with paper cups and fill cups 1/2 to  3/4 of the way full. Should fill about 10 cups.

2. Sprinkle almonds or pepitas on the top.

Bake for 25 minutes at 350 degrees.

 

Vegan Pumpkin Muffins

In honor of Halloween, I decided I needed to make something pumpkiny today. I was going to go with cookies, but ultimately went with muffins (that way I can eat them for breakfast and pretend they’re a little better for me than they probably are). Without any eggs and butter though, I’m already moving in the right direction, right? Pumpkin has protein and all kinds of fiber, so I say they’re healthy.

I found a random recipe on About.com by way of google and changed it up a little. I’m sure there are a few variations/additions you could make depending on your tastes. I put raisins on top of a couple to change it up and I’m sure walnuts or pecans would be good in here too. Or maybe some toasted, sugared pumpkin seeds on top?

And I should mention how easy it was to make these too. It only took about 15 minutes to put these together and get them in the oven. It makes them taste even better somehow, I think.

Ingredients
• 1 15 oz. can pumpkin puree
• egg replacer for 2 eggs (I whisked together 2 Tbsp. ground flax seed and 6 Tbsp. water, let it sit, whisked some more, etc. until it was a good consistency)
• 1/3 c. vegan margarine (5 1/2 Tbsp.), softened
• 2 1/2 c flour (I went with whole wheat), separated (1 c./1 1/2 c.)
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1/2 c. soy milk or almond milk (I used vanilla almond milk)
• 1 c. brown sugar

1. Mix together 1 c. flour, 1 c. brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger,  salt.

2. Mix in softened margarine with hand mixer, then add pumpkin, soy milk and egg replacer (some reviews of recipes say because pumpkin is a binder, you don’t need the eggs. Sounds logical, but I replaced the eggs anyway).

3. Mix in rest of flour, blend well.

4. Grease muffin pan or use paper cups. Fill each 2/3 full (I was probably a big heavy handed…as usual). It made 20 muffins for me.

I decided to do a little icing drizzle on some of them too (OK, this definitely is pushing them over to dessert territory here….). I just whisked together powdered sugar and soy milk until I had a consistency I liked and let it harden.

Next time I might save a couple of tablespoons of the pumpkin to include in the icing (since the original recipe I based this off of only had 10 oz. of pumpkin, I totally could have done that and it would have been fine).

They turned out great! They definitely stuck to the bottom of the paper muffin cups, so I wonder if it would have been better to just grease (with the rest of the stick of vegan margarine perhaps) the muffin pan. Of course, I like the idea of not using paper liners too. Yum. I’m definitely going to make these again! (Like as soon as they’re gone).