About this project
Spinach and pear, with a hint of cinnamon, make up a tasty combination for this muffin. Packed with nutrients - from the fruits, veggies, flaxseed, coconut oil, oats and whole wheat flour – this is one healthy start to the day!
Preheat the oven to 350 degrees Fahrenheit. Line muffin (regular size) tin with liners (despite my green ones in the photo, I am a big fan of the unbleached, parchment paper cups).
For the spinach, I measured out a little more than half of a cup (as it shrinks when defrosted) and placed it in a strainer, ran warm water over it and drained it. Place spinach, eggs, brown sugar, coconut oil, water, pears and vanilla in the food processor, and pulse until combined (about a minute or so).
In a separate bowl, combine the dry ingredients, whole wheat pastry flour, oat flour, flaxseed, baking soda, baking powder, salt and cinnamon. Mix well.
Pour spinach and pear mixture into dry ingredients and mix well. Scoop about 1/4 c. of the batter into each muffin tin. Bake at 350 degrees for 16-18 minutes. Remove from oven and let cool. Can be frozen.