Spinach And Pear Oat Muffins

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• Step 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).

• Step 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).

• Step 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.

• Step 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.

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