Most spinach muffins are savory but these are sweet!
Makes 12 muffins
3/4 cup oat flour (note: you could probably sub flours of do 1 1/2 cups total of a single flour, instead of 2, if you’d like)
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
3/4 cup sugar
1 single serving applesauce (or 1/2 cup)
1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
3 tbsp canola oil
1 tsp vanilla extract
1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping
1.Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2.Add dry ingredients into a medium bowl and whisk together.
3.Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
4.Whisk in the rest of the wet ingredients.
5.Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
6.Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7.Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8.Cool at least 10-15 minutes before serving.
From The Chic Life (http://thechiclife.com/)