These muffins are packed with spinach and are naturally sweetened with dates. Best of all, they were approved by 2 toddlers – by my son and by my niece! They’re easy to make and good for you too. Here’s the recipe
Ingredients
- 1 medium zucchini
- 3 cups packed spinach
- 15 medjool dates
- 8 tablespoons of the liquid from the soaked dates
- 1 cup unbleached all purpose flour
- 1/2 cup almond flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon Ceylon cinnamon
- 1/4 cup avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
Instructions
Preheat the oven to 350 Degrees Fahrenheit
Shred the zucchini onto a kitchen towel and wring out the moisture. Set the shredded zucchini aside.
Remove the pits from 15 dates and place the dates in a bowl. Pour hot water over the dates enough to cover them. Allow it to sit and soften for 5 minutes.
Measure 3 cups packed of spinach and place it in a food processor. Blend until the spinach is broken down into small pieces. Add the softened dates and the 8 tablespoons of the liquid from the soaked dates. Blend until the mixture turns smooth and purée like. Set it aside.
To a bowl add the flours, flaxseed meal, baking soda, and cinnamon. Give it a whisk or a good mix to get rid of any lumps.
To a separate bowl, add the oil and the eggs. Whisk till combined. Add the almond milk and the vanilla. Mix to combine. Add the spinach mixture and the shredded zucchini. Mix to combine. Add the dry ingredients in 3 batches mixing each time to combine. Make sure to not over mix which can cause your batter to become tough.
Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers. Bake till it’s golden brown and a cake tester or toothpick comes out clean when inserted in the center of the muffins, about 25-30 minutes. Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.
