Spinach morning muffins 

Start your day off right with these spinach muffins, perfect for a nutritious and tasty breakfast. You’ll be pleasantly surprised by their subtle sweetness and vibrant colour. 

Serves: 12 | Prep Time: 10 mins | Total Time: 35 mins  

Ingredients  

DRY INGREDIENTS  

2 cups (500 ml) whole-wheat flour  

¼ cup (60 ml) brown sugar 

½ tsp (2.5 ml) cinnamon  

2 tsp (10 ml) baking powder  

½ tsp (2.5 ml) baking soda  

¼ tsp (1.25 ml) salt 

WET INGREDIENTS  

¾ cup (180 ml) milk or plant-based beverage of your choice 

½ cup (125 ml) applesauce  

1 large banana  

6 oz (170 g) baby spinach (about 5 cups/1.25 L) 

¼ cup (60 ml) vanilla Greek yogurt  

2 tbsp (30 ml) vegetable oil  

1 large egg  

1½ tsp (7.5 ml) vanilla extract  

Directions  

1. Preheat oven to 350°F (180°C), and oil a muffin pan. 
2. Combine all dry ingredients in a large mixing bowl. 
3. Blend the wet ingredients in a blender or food processor until completely smooth.
4. Pour into the dry ingredient bowl, and fold together gently until just combined. 
5. Spoon the batter into the muffin pan, and bake for 18 to 22 minutes, or until the top of the muffins are firm to the touch. 
6. Cool most or all of the way before serving.