Spinach And Pear Oat Muffins

Spinach and Pear Oat Muffins

https://www.cutoutandkeep.net/projects/spinach-and-pear-oat-muffins • Posted by Sarah @ The Nourished Seedling

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!

You will need

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

Project Budget

Time

Difficulty

Description

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!

Instructions

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. 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. 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. 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.