Spinach And Pear Oat Muffins

Spinach and Pear Oat Muffins

Posted by Sarah @ The Nourished Seedling

About

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!

Share

You Will Need (14 things)

  • ½ cup packed, frozen (thawed) Spinach
  • 2 Eggs
  • ¾ cup Diced Pear
  • ¾ cup Brown Sugar
  • 1 tsp Vanilla
  • ¼ cup + 2 tbsp Coconut Oil
  • ¼ cup Water
  • 1 cup Whole Wheat Pastry Flour
  • ½ cup Ground old fashioned Oats (*using clean coffee grinder or oat flour)
  • 2 tbsp Ground Flaxseed
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Cinnamon

Steps (4 steps, 40 minutes)

  1. 1

    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).

  2. 2

    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).

  3. 3

    In a separate bowl, combine the dry ingredients, whole wheat pastry flour, oat flour, flaxseed, baking soda, baking powder, salt and cinnamon. Mix well.

  4. 4

    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.