Ready to get more greens into your diet? Us too! After seeing kale doughnuts out there in the world, we figured we could make a green baked good of our own. Something easy and nutritious with plenty of phyto-nutrient awesomeness to fuel us through these dreary winter days.
This recipe is easy to make swaps in ~ for example, any plant-based milk works (soy, cashew, rice, etc.). Trade maple syrup for agave or brown rice syrup if you prefer. Not into gluten free flour? Just use whole wheat! You can use kale instead of spinach, too.
Gorgeous Green Muffins
2 Tbs. egg replacer with 4 tbs. warm water (we used Ener-g)
6 oz. bag fresh spinach
1/2 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 maple syrup
2 tsp. vanilla extract
2 tsp. baking powder
2 tsp. green powder (we used Sunfoods Sun is Shining Supergreens)
1 tsp. cinnamon
1/2 tsp. baking soda
pinch ground cloves
2 cups gluten free flour mix (we used Bob’s Red Mill 1:1)
Preheat oven to 375. Line 12 cupcake tins with liners or coat with non-stick spray.
Mix together egg replacer and warm water. Set aside.
Combine all wet ingredients in a blender or food processor (spinach, applesauce, almond milk, maple syrup, vanilla); puree until spinach is well broken down. Add banana, baking powder, green powder, cinnamon, baking soda, ground cloves and nutmeg. Mix until creamy. Then add two cups of gluten free flour and pre-mixed egg replacer. Puree again until smooth, scraping sides at least once to incorporate all ingredients.
Pour into muffins tins equally and bake 20 minutes at 375 until a toothpick comes out clean. Makes 12 muffins.