St. Patrick’s Day Recipe: Apple Spinach Breakfast Muffins

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Apple Spinach Breakfast Muffins
{gluten/dairy/soy/corn/tomato/potato/egg/coconut free, plus refined-sugar free}

With St. Patrick’s Day coming up, I wanted to make a fun green-themed recipe that was healthier than the artificially sweetened stuff you can find in a store. They turned out pretty good. They are a little heavy, so half of a muffin is sufficient for me, but the positive to that is that they are filling. The spinach adds a subtle green color and a healthy vegetable without making the entire muffin taste spinach-y.

Once you finish checking out my recipe, there’s a linky at the bottom so you can hop around to Confessions of an Overworked Mom and other great blogs to find more recipes.

3 cups almond flour
1 tablespoon arrowroot flour (or a starch)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, or use a chia egg or a regular egg)
1/4 cup cooked spinach
1/4 cup applesauce – nothing added
1/4 cup oil of choice
1/4 cup honey (or other thick liquid sweetener)

Making It:

  1. Preheat oven to 325 degrees.
  2. Use a food processor or blender to blend applesauce and spinach until smooth and the spinach is broken up.
  3. Mix all of the dry ingredients for the muffins together. In a separate bowl mix all of the wet ingredients for the muffins. Then combine the two. The batter will be pretty thick.
  4. Spoon into a muffin tin or silicone cups. I used an ice cream scoop to do this.
  5. Bake for about 30 minutes. Times will vary by oven, so check back often.


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