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:
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
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
- Preheat oven to 350*F. Prepare your muffin pan by lining it with liners and spraying them with either olive oil or coconut spray.
- Combine all the dry ingredients in a large mixing bowl.
- 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!
- 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.
- In your blender, add your spinach and the almond milk. Blend these together before adding additional ingredients to help puree the spinach.
- Add the rest of the wet ingredients. (Honey, banana, melted butter, flax egg, and vanilla extract.) Blend until combined well.
- Slowly combine the wet ingredients with the dry ingredients. Add a little at a time until all combined. Don’t over mix.
- Spoon the batter into the prepared muffin liners, making them 3/4 full.
- Bake at 350* for 18-20 minutes or until muffins are firm to the touch on top and a toothpick comes out clean.
- Cool all the way and enjoy!