Happy Herbivore Recipe

Green Goddess Muffins

Servings: 12

I used to *love* spinach and cheese muffins waaay back in my vegetarian days. (There is something really wonderful about a savory muffin) so I thought, "Hey! I could probably substitute spinach for carrots in the carrot cake cupcake recipe!" But after some thought, I decided to tinker with it a bit -- add lemon zest, reduce the sugar to make it more "healthy" and less "dessert"-like...and before I knew it, I'd reworked the entire recipe.

Picture of Green Goddess Muffins

Additional Info

Recipe added on March 1, 2012 by

Ingredients

Instructions

Preheat oven to 350F. Grease muffin tin if necessary, and set aside (I use non-stick). Chop spinach (or put in a food processor or blender) until it's chopped finely -- and pack it tightly into a 1 cup measuring cup (you may have a little overflow), set aside. In a medium bowl, whisk flour, sugar, baking powder, cinnamon and salt together. In a small bowl, mix nondairy milk with applesauce and vanilla. Pour into flour (dry) mixture and stroke a few times. Then add spinach, and lemon zest, stirring until just combined -- careful not to over stir, but make sure there are no pockets of flour. Fill cups 3/4 full and bake 15-25 minutes (mine were perfect at 17).

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 12
  • Amount Per Serving
  • Calories 91
  • Fat 0.50g
  • Carbohydrate 20.10g
  • Dietary Fiber1.80g
  • Sugars9.40g
  • Protein2.20g

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