Hiding vegetables in baked goods might be my new favorite thing. This recipe has no refined sugar, is gluten free and has two *COUNT ‘EM* two cups of fresh spinach.
I also love that they came out green–could be perfect for St. Paddy’s day coming up. They are sweet, delicious, airy and light and they only take 30 minutes.
I like to keep little sweets like these around (or my cacao & almond butter bars) for afternoons when you’re craving chocolate and sweets. It’s a lot better to eat one of these than a snickers, amirite?
I topped these with coconut flakes, but these would great frosted, glazed, or plain.
Friendly Diets: Gluten free*
*can easily be Paleo with Paleo-friendly flour
Prep Time: 10 minutes / Bake Time: 20 minutes / Total time: 30 minutes
Makes a dozen muffins
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp vanilla
- 2 cups fresh spinach (uncooked)
- 1 banana
- ½ cup maple syrup
- 2 tbsp coconut oil
- 2 cups of gluten free flour (I used Bob’s Red Mill All Purpose Baking Flour*)
- 1 tsp of baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- Pinch of nutmeg
- ¼ cup of dried shaved coconut
- Preheat oven to 375 degrees
- Combine applesauce, egg, vanilla, spinach, banana, and maple syrup in a food processor, blend until smooth
- In a separate bowl, combine dry ingredients: flour*, baking powder, salt, cinnamon, and nutmeg
- Pour in wet mixture and combine with a spatula until smooth
- Line muffin tin with coconut oil
- Fill each muffin tin about ⅓ of the way
- Top muffins with a pinch of shaved coconut
- Bake for 20 to 25 minutes
*Bob’s Red Mill All Purpose Baking Flour is gluten free but not paleo friendly