Spinach "dinosaur muffins" for the win! #sneakymom #eatyourveggies Recipe from @tribemagazine
1/2 cup unsweetened applesauce (one of the single serving cups)
1 large egg
2 teaspoons vanilla extract
2 cups fresh organic spinach - uncooked (could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!)
1 ripe banana
1/3 cup Maple Syrup, Organic, Grade A
2 tablespoons Organic Coconut Oil
1.5 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350° F.
Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
Add the wet spinach mixture from blender to the dry ingredients.Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
Scoop the batter into greased muffins tins.
Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins). Read more: http://thetribemagazine.com/spinach-banana-healthy-breakfast-muffins-recipe-for-toddlers/#ixzz57rABho1h - 2 minutes ago