Food, Recipes

Dairy-Free Sweet Spinach Muffins

When our sons doctor told me to get him to eat as much spinach as I can, I knew I’d have to get creative. Spinach wasn’t a staple in his diet at that point. And to be quite honest, I wasn’t sure how I was going to add in as much as we were being told to.

I am fortunate that at this point in our journey to healing K, he was becoming pretty accustomed to trying different food combinations that I was throwing his way. After scouring the internet and pinterest for kid-friendly spinach recipes, I came across this Sweet Spinach Muffin recipe from SuperHealthyKids. Although it didn’t fit K’s dietary needs, I was able to make the substitutions necessary, and it has become a huge hit with all three of our kiddos!!!

Here’s what I did to make this recipe dairy-free. This recipe also falls into the fruit-sugar category if you need to keep sugars separate.

Gather your ingredients. For this recipe you’ll need the following:

DRY INGREDIENTS:
2 cups flour-whole wheat or all purpose
1 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

WET INGREDIENTS:
3/4 cup unsweetened vanilla or original almond milk
1/2 cup honey
1 large banana
6 oz. spinach
1/2 cup Earth Balance Soy Free butter
1 flax egg- can use a poultry egg (flax egg recipe included in comments)
1 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 350*F. Prepare your muffin pan by lining it with liners and spraying them with either olive oil or coconut spray.
  2. Combine all the dry ingredients in a large mixing bowl.

    Flour, cinnamon, baking powder, baking soda, and salt
  3. Make your flax egg by combining 1 Tbsp flax seed with 2 Tbsp water. Let it sit and it will thicken up. It works just like an egg!

    Flax egg. 1 Tbsp flax seed + 2 Tbsp water
  4. Melt your the butter. I use Earth Balance Soy Free butter from a tub and measure out how much I need. You can find this brand in sticks as well, but I have a hard time finding them locally, so I just buy the tubs and measure it out.

    Diary-free Soy-free Butter
  5. In your blender, add your spinach and the almond milk. Blend these together before adding additional ingredients to help puree the spinach.

    Spinach and almond milk blending
  6. Add the rest of the wet ingredients. (Honey, banana, melted butter, flax egg, and vanilla extract.) Blend until combined well.
    Pureeing all wet ingredients together

  7. Slowly combine the wet ingredients with the dry ingredients. Add a little at a time until all combined. Don’t over mix.

    Wet and dry ingredients combined
  8. Spoon the batter into the prepared muffin liners, making them 3/4 full.

    Ready to bake!
  9. Bake at 350* for 18-20 minutes or until muffins are firm to the touch on top and a toothpick comes out clean.

    Final product!
  10. Cool all the way and enjoy!

 

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Print Recipe
Diary-Free Sweet Spinach Muffins
Sweet and healthy dairy-free spinach muffins! You won't mind letting your kids have more than one!
Cook Time 18-20 minutes
Servings
muffins
Ingredients
DRY INGREDIENTS
WET INGREDIENTS
Cook Time 18-20 minutes
Servings
muffins
Ingredients
DRY INGREDIENTS
WET INGREDIENTS
Instructions
  1. Preheat oven to 350*F. Prepare your muffin pan by lining it with liners and spraying them with either olive oil or coconut spray.
  2. Combine all the dry ingredients in a large mixing bowl.
  3. Make your flax egg by combining 1 Tbsp flax seed with 2 Tbsp water. Let it sit and it will thicken up. It works just like an egg!
  4. Melt your the butter. I use Earth Balance Soy Free butter from a tub and measure out how much I need. You can find this brand in sticks as well, but I have a hard time finding them locally, so I just buy the tubs and measure it out.
  5. In your blender, add your spinach and the almond milk. Blend these together before adding additional ingredients to help puree the spinach.
  6. Add the rest of the wet ingredients. (Honey, banana, melted butter, flax egg, and vanilla extract.) Blend until combined well.
  7. Slowly combine the wet ingredients with the dry ingredients. Add a little at a time until all combined. Don't over mix.
  8. Spoon the batter into the prepared muffin liners, making them 3/4 full.
  9. Bake at 350* for 18-20 minutes or until muffins are firm to the touch on top and a toothpick comes out clean.
  10. Cool all the way and enjoy!
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8 thoughts on “Dairy-Free Sweet Spinach Muffins

    1. I bet your little one will love them! I made 18 and they were gone in one afternoon with my husband and 3 kiddos! K is supposed to eat as much spinach as I can get in him, raw and cooked, or in this case, baked 🙂 If your little one doesn’t like the look of them being green… you can always tell them they are hulk muffins haha!

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