Not So Sweet Spinach Muffins Recipes

SPINACH AND FETA MUFFINS

Steps:

• 1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease 20 mini muffin holes. 2. Steam the spinach until just tender. Drain and squeeze out any excess liquid. Chop finely. 3. Sift the flour and paprika into a bowl and stir in the feta, spring onion and dill. Make a well in the centre. 4. Combine the buttermilk, half the beaten egg mixture and the oil. Add the spinach and fold gently. 5. Divide the mixture evenly among the muffin holes. Sprinkle the feta over the top. Bake for 25 minutes, or until golden. Cool for 5 minutes, then turn out onto a wire rack to cool.

SPINACH CAKE MUFFINS

Steps:

• 1. Preheat oven to 350 F.
• 2. Place the first 6 ingredients in a food processor and puree.3. Place the remaining ingredients in a separate bowl and combine.4. Pour the spinach puree in a large mixing bowl.5. Slowly mix the dry ingredients into the wet until combined.6. Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.7. Bake for 12 minutes for mini muffins and 18-20 minutes for regular sized muffins.

SPINACH MUFFINS FOR PICKY EATERS (GLUTEN-FREE!)

Steps:

• Preheat the oven to 350ºF and grease a mini muffin tin.
• Into a blender container, add the banana, water, almond butter, egg, honey, spinach, rolled oats, baking soda, cinnamon, vanilla, and salt, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
• Pour the green batter into the prepared mini muffin cups. I usually get 22 to 24 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 1.5 - 2 tablespoons of batter per muffin cup.
• Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
• Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.
• Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.

SWEET SPINACH MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper cups.
• Combine flour, wheat germ, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large bowl.
• Mix spinach, banana, milk, applesauce, and vanilla extract together in a medium bowl. Add to the flour mixture and stir until batter is moist. Spoon batter into the muffin cups.
• Bake in the preheated oven until golden on top, about 20 minutes. Remove and cool in the tin on a wire rack.

NOT-SO-SWEET SPINACH MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
• Combine flour, baking soda, and flax seeds in a bowl; make a well in the center.
• Place spinach, applesauce, avocado, apple, milk, apple, sugar, canola oil, eggs, brown sugar, and vanilla extract in a blender or food processor; puree until smooth.
• Pour the spinach puree into the well of the flour mixture and mix well. Scoop batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

SAVORY FETA SPINACH AND SWEET RED PEPPER MUFFINS

Steps:

• Preheat oven at 375 F (190 C).
• In a large bowl mix the dry ingredients: flour, sugar, baking powder, paprika, and salt)
• In another bowl mix the olive oil, eggs, milk.
• Add the wet ingredients to the dry ingredients and mix just until blended with a wooden spoon. The dough will be thick.
• Add the feta, spinach and peppers and mix gently until all ingredients are spread throughout the whole mixture.
• Divide mixture in muffin pan that you have lined with muffin/cupcake liners or you can use a silicon muffin tray and grease it with a bit of olive oil (I have used it here). You should have enough for 12 medium muffins.
• Bake for about 25 minutes. Remove when toothpick comes out clear when inserted in the muffin.
• Let them cool for 10 minutes and remove from tray. Let them cool a couple of hours before serving.

SPINACH CORN MUFFINS

Steps:

• In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos., Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack.