I saw the basis for this recipe pop up on the BeachBody blog and immediately ran out to get spinach. And oh, am I glad I did! These do not taste anything like spinach. They are moist, with a great crumb. Having said that, I did veganize the recipe so Alistaire could enjoy them (and did he ever!), by swapping out the eggs and almond milk the original called for.
Spinach Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1½ tsp Ener-G Foods Egg Replacer
+ 2 Tbsp warm water
- ¾ cup pure maple syrup
- ¾ cup unsweetened coconut milk beverage
- ¼ cup virgin coconut oil, melted
- 2 tsp pure vanilla extract
- 6 ounces fresh spinach
- 2 medium ripe bananas
Directions:
Preheat oven to 350°, line a 12 count muffin tin with premium liners.
Add flour, baking powder, baking soda, and salt to a large mixing bowl, whisk together.
Mix Ener-G and warm water together, till smooth. Add it, and remaining ingredients, to a blender. Process until just blended.
Add wet to dry, whisk until just combined.
Divide between muffin tins (they will be about 90% full). If you have any leftover batter, a donut pan is fun to bake them in!
Bake for about 25 minutes, and a toothpick comes out clean in center. Let cool on counter. Leftovers can be bagged and frozen.
Made 12 muffins and 3 donuts.