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
- 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
- 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.