Every mom I talk to has one or more picky eaters at home. No matter how hard you try to get them to eat their veggies, they do not want anything to do with them. I have been in the same position several times.
That’s why since looking for some healthy recipes where I could hide veggies in his food, I came across these Spinach Muffins at Mess for Less. Vicky created the recipe for 15 muffins, I halved the number to 7 muffins.
I was intrigued at the thought of spinach in muffins. As much as I wanted my lo to eat iron rich food, I wanted to try it too. So, here goes. My attempt at Spinach Muffins.
I must admit, when I first tried them I had no idea how they would come out or if my lo would like them or not. I was afraid he was going to freak out at the green color.
But once him and us adults tried these, these muffins have been in demand a lot more. Worth trying at least once!
- 1/2 cup Spinach pureed pureed
- 1 egg
- 1/2 tsp Vanilla Extract
- 1/8 cup Olive Oil
- 1/4 cup Applesauce unsweetened
- 1 cup Whole Wheat Flour
- 1/2 cup Sugar
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- Preheat the oven to 350 degree
- Take 7 muffin tins, oil them with olive oil and put them in the muffin tray. This recipe will make around 7 muffins.
- Take fresh spinach, boil it in the water and puree in the blender. I use Nutri bullet. It makes pureeing the veggies a breeze. It should come around to be 1/2 cup of spinach.
- Add Egg, Vanilla Extract, Olive Oil and Apple Sauce to the blender and mix all the wet ingredients together including spinach.
- Take a large bowl and combine all the dry ingredients - whole wheat flour, sugar, baking powder, baking soda and salt.
- Mix the dry and wet ingredients in the bowl until a batter forms.
- Next pour the spinach mix into each muffin tin so that each tin is 2/3 full.
- Bake for 20 minutes or until a toothpick inserted in the muffin comes out clean.