Saturday, January 24, 2015

Spinach Chocolate Chip Muffins

Saturday, January 24, 2015
I love to bake.  Unfortunately, any time I bake my 1 1/2 year old begs for whatever is coming out of the oven to become his afternoon snack.  He loves muffins, cookies, frosting, cake, etc.  This kid is going to be diabetic before he even realizes what sugar is if he gets to sample all of my baking!


Enter spinach muffins.  I searched for healthy recipes and found a version of these babies online.  I adjusted them for high altitude and added chocolate chips and voila!  An instant favorite.  Want to try them?  I knew you would!  Keep reading for the recipe.




My son begs for these.  I know they aren't the healthiest thing in the world, but they are made of spinach, low in sugar, and are studded with mini chocolate chips.  There are worse things in the world.


I like these as mini muffins because it gives me lots of control over the portion size.  Sometimes he wants to eat 4, sometimes he takes a bite out of each muffin and then forgets about them.  I hate wasting a whole big muffin because toddler's are picky, finicky, and predictably unpredictable.


These muffins whip up quickly and use up that spinach you bought but can't eat fast enough before it wilts!  Win WIN!



HIGH ALTITUDE SPINACH MUFFINS
TODDLER APPROVED AND TESTED

RECIPE
  Yield = 24 mini muffins
Preheat oven to 350 degrees F

INGREDIENTS
1/2 cup unsweetened applesauce
1 egg
2 t vanilla
1 - 2 cups of fresh spinach
1/3 cup white or brown sugar
2 T vegetable oil
1 1/2 cups flour
3/4 t baking powder
1/4 t baking soda
1/2 t salt
1/4 bag of mini chocolate chips

1. Place the applesauce, egg, vanilla, spinach, sugar, and oil in a blender and blend until fairly smooth.  I like to get almost all the specks of spinach blended fully.

2. Measure the dry ingredients into a bowl.  Add the blender contents and mix until combined.

3. Scoop into mini muffin molds and bake at 350 F for 8 - 12 minutes or until a toothpick comes out clean, depending on variations in muffin tin size and actual oven temperatures.

(if you are making these at sea level, adjust the baking powder to 1 teaspoon and the baking soda to 1/2 teaspoon.)

TIPS
-I like to make a large batch or multiple batches of these muffins and freeze them.  They freeze very well and then are ready to pull out anytime.

-I added a dollop of greek yogurt to a batch, which is totally do-able to make them extra healthy and add a little protein.  You would want to add a T or two of water as well to loosen up the batter.

-You could add nuts, crushed pineapple, carob chips, coconut flakes, etc. to make them more nutrient dense, flavorful, etc. They are quite tasty as is though.

4 comments:

  1. Great idea! I am not at a high altitude. Can you adjust the recipe for me please?

    ReplyDelete
    Replies
    1. The instructions for sea level are at the bottom of the recipe! Have fun!

      Delete
    2. The instructions for sea level are at the bottom of the recipe! Have fun!

      Delete
  2. what a fun and awesome idea to sneak in extra greens - for kids AND adults! thanks for sharing!

    ReplyDelete

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