Contributor post by Erin Long of Home & Grace
Veggies. I will go to great lengths to get them into my kids, especially for breakfast.
I pretty much feel like Super Mom if I can get a serving of vegetables into my kids’ tummies before 9 am. Seriously, what more do I need to do with my day? MY KIDS ATE VEGETABLES FOR BREAKFAST!
Smoothies are a natural stand-by and adding veggies to scrambled eggs is a classic. But sometimes I want variety. Something familiar enough that the kids won’t turn their noses up at but still packs a veggie punch.
Enter the Blueberry Spinach Muffin.
These blueberry spinach muffins became an instant favorite in our house.
They’re sweet enough to keep the kids coming back for more and made with awesome ingredients that make me want to keep handing them out. They’re even good without the blueberries!
These muffins have so much going for them: they’re egg-free, sweetened with honey, just as good when made dairy-free, packed with veggies, are freezer friendly, whip up in a jiffy and keep well on the counter.
They’re great slathered with butter and served along with eggs for an all-around fantastic breakfast. Or packed along on an outing for a snack.
They have all the deliciousness of a muffin but without the sugar and unhealthy fats. Instead you’re getting honey, healthy fats, blueberries and spinach!
If you struggle to get your kids to eat veggies or if you’re trying to eat more of them yourself these muffins are for you.
Blueberry Spinach Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1.5 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup butter or coconut oil melted and cooled
- 6 oz baby spinach
- 1/2 cup milk any kind
- 1/2 cup honey
- 1/2 cup ripe banana about 1 large or 2 small
- 2 teaspoons pure vanilla extract
- 1 cup blueberries
Instructions
- Preheat oven to 325F
- In a mixing bowl, combine dry ingredients.
- In a blender, combine wet ingredients, and blend until smooth.
- Mix dry and wet ingredients together, then gently stir in blueberries.
- Scoop muffin batter into muffin tins (greased or with muffin papers), filling 3/4 full. Bake for about 25-30 minutes, or until an inserted toothpick comes out clean.
Nutrition
Bari b
Can I throw broccoli/zucchini/ other veggies in there?? Any suggestions?
Amber
Can you make these with Almond or coconut flour instead?
Abby
Can I use frozen blueberries? And if so, would I need to thaw them first?
Erin Long
Absolultely! I use frozen blueberrys almost every time I make them.
Lindsay
Anyone try making these with frozen spinach?
Rebecca
My toddler, SO, and I all love these. We have made 4 batches in the last 2 weeks, my toddler loves them so much. He calls them “creepy monster muffins”. The last batch I put a carrot in the food processor with the spinach and wet ingredients for extra veggies.
Andrea
Carrots are a great idea! – Andrea, R&H assistant
Melissa
I must be missing something. I followed the recipe and there is not nearly enough liquid for the amount of dry ingredients. I ended up with a bowl full of dry, green dough. Is this just another Pintrest FAIL?!
Erin Long
Oh no! I’ve been making this recipe for years and have never had that problem! If anything the dough seems too wet.
If you followed the recipe, then the only possible problem I can see is if your bananas weren’t ripe enough. When they’re really ripe, like the should be, they have a lot of moisture but if they weren’t ripe they would absorb it.
I hope you’re willing to give the recipe another try! The muffins really are delicious!
Rebecca
It may depend on how you measured your flour. Did you scoop two cups out of the bag? Or sift it into the measuring cup? If you scooped- the flour got packed down so there was too much, giving you dry batter. I would suggest sifting the flour into your measuring cup, or if you don’t have a sifter, spooning it into the cup and running a knife over the top to scrape off excess.
Maddie
Hi there, I know absolutely nothing about baking. Can the pastry flour be replaced with oat flour? Thanks!
Allison
Can you use friends spinach?
Jamie
I just put a batch of these in the oven for breakfast tomorrow. Instead of blueberries, I added extra banana. My kids love blueberries but not in muffins! Go figure. I’m going to call them ‘Hulk muffins’, for my Avengers living kiddos. 🙂
Beth
That is a a GREAT idea! 🙂 Did your kiddos like them?
Jamie
Well, they were kinda freaked out when we told them that Hulk had made them breakfast (as well as Thor, who smashed their apples into applesauce, and Hawkeye who shot his arrows – toothpicks – into their grapes). But yes, they really liked them, and told their friends that they ate HULK MUFFINS for breakfast.
Kariane
I love this idea. I think I’ll try working on an almond flour version (my boys are allergic to wheat).
I also try to add vegetables whenever I can: to eggs, smoothies, burgers, and so on. I’ve even added vegetables to ice cream(!). Right now dips and sauces are ways I’m getting my boys to eat more veggies. We’re all currently eating tons of these two recipes: Coconut Kale Curry and Greens Cake: http://everydaymindfulliving.com/coconut-kale-curry/ and http://everydaymindfulliving.com/greens-cake-a-mixed-greens-side-dish/
Carrie
The print button doesn’t work. Sounds like a great idea, I’m going to make some for my 19 month old. Anyway I can work veggies in the better.