Spinach Muffins
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
  • 2 cups packed fresh spinach (I used Organicgirl baby spinach)
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup stevia for baking (I used NuNaturals MoreFiber. Could also use xylitol. Or even honey, or cane sugar but nutrition will change)
  • 3 Tbsp coconut oil, melted (or your favorite healthy oil or melted butter)
  • 2 cups oat flour (gluten-free mix also works, or all purpose if you're not gluten-free)
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  1. Preheat your oven to 350 degrees F
  2. In a blender or food processor, blend together the raw spinach, eggs, vanilla and coconut oil. Blend until smooth.
  3. In another bowl, mix together the oat flour, stevia, baking powder, baking soda and salt.
  4. Pour in the spinach mixture to the dry ingredients and mix until combined.
  5. Place equally among your muffin tins. I used Reynolds non-stick liners. Silicone and parchment liners also work great.
  6. Bake for 11-12 minutes until they can be touched without sinking and/or a toothpick comes clean.
Serving size: 1 muffin Calories: 115 Fat: 5.7 g Saturated fat: 3.5 g Carbs: 15 g Sugar: 0.2 g Sodium: 280 mg Fiber: 3.7 g Protein: 3.3 g Cholesterol: 31 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/spinach-muffins/