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Spinach Muffins

I've been eating these for breakfast on St. Patrick's Day since I was very little, and now I make them all the time, Irish holiday or not. If you call these "Leprechaun Muffins", you'll have no trouble getting little kids eating and loving them -  even if they know there's spinach in them! Despite being low-fat, low-sugar, and full of applesauce and spinach, these muffins are tastier than should be possible. This particular recipe come from Weelicious, and you can check it out here. I have a written recipe here, and have made no changes to the original. It's pretty much perfect as is. 


  • 1/2 cup applesauce

  • 1 egg

  • 1 cup packed fresh spinach

  • 1/3 cup granulated sugar

  • 2 tablespoons neutral vegetable oil, such as canola

  • 2 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt


  1.   Preheat oven 350 degrees Fahrenheit, or 177 degrees Celsius.

  2. Blend the applesauce, egg, spinach, vanilla, sugar, and oil in a food processor or blender until fully combined and liquidy. 

  3. Whisk or sift together the flour, baking powder, baking soda, and salt in a medium bowl. Add the blended spinach mixture and stir, keeping to the "Ten Stir Rule". Portion batter into muffin tins or mini muffin tins and bake 10-15 minutes, rotating halfway through.

  4. Remove from oven and enjoy your green goodness!

Spinach Muffins.heic

What is the "Ten Stir Rule"?

Whenever you're baking muffins, you want to stir the batter as few times as possible. If you stir to much, you could develop gluten, which reults in tough, dense muffins. So, stick to ten stirs (it's fine if you need to go a bit over ten) for fluffy, yummy muffins! 

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