I don’t know about you, but school’s only been in a few weeks and I’m already running out of lunch ideas. One of my favorite recipes that has saved me is my Spinach Blueberry Muffins. So I’m bringing it back into the spotlight. I make a double batch (24 muffins) and freeze them. Whenever I need something healthy and quick for my kids lunches or if I’m running short on time for breakfast I just defrost one of these in the microwave for 20 seconds and were good to go. (I know they’re green, but they’re really good).
Last week I did a variation and they tasted just as good. Green Pina Colada Muffins. Instead of adding blueberries I added 1 cup defrosted frozen pineapple chunks and 1/2 c of shredded coconut. Yum! What a tropical treat.
Spinach Blueberry Muffins
I know green muffins may not sound very appealing, but after experimenting with a few healthy muffin recipes on the internet I finally found one I liked (Green Monster Muffins). I’ve doctored them up a bit and after 3 different batches I’ve come up with a moist and tasty muffin that is healthy too. You can’t taste the spinach. The problem with many of the healthy muffins are that they are dry. So I added some buttermilk. If you don’t want dairy, the recipe works without it as well, but the buttermilk really makes them moist. I used all organic ingredients. My kids love them. You can freeze them and then heat them up anytime for a quick snack.
Makes 12 muffins
- 3/4 cup whole wheat pastry flour
- 3/4 cup oat Flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 baking soda
- 1/4 tsp salt
- 1 egg
- 3/4 cup sugar (1/2 cup of sugar if you want it less sweet-still tastes good)
- 1/2 cup unsweetened applesauce
- 1 cup packed fresh spinach
- 1 teaspoon vanilla
- 3 tablespoons oil
- 1/2 c lowfat buttermilk
- 1 to 2 cups blueberries (fresh or frozen) If frozen, defrost first.
Preheat oven 350 degrees.
Line 12 cup muffin tin with liners or spray with oil. Mix dry ingredients in medium bowl. Mix remaining ingredients except blueberries and buttermilk in a food processor until spinach is diced or pureed (your preference). Pour into dry ingredient bow, add buttermilk and combine, don’t over mix. Then fold in blueberries. Spoon into muffin tin. (Tip: Use an ice cream scooper with the thumb release. It’s the perfect amount and you won’t waste any batter.) The batter will fill almost to top. Sometimes I end up with 13 muffins. Bake 15 minutes or until center sets or use the toothpick test. Cool before serving.