Vegan Green Machine Muffins

Posted by in Breakfast, Cooking, Muffins, Snacks | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

 

Out of all the baked goods to create, muffins are never my go to. Perhaps because in many ways they are considered a dessert and it’s hard to create a healthy option that doesn’t compromise the whole idea of a muffin.. 

 

Until there was the Green Machine muffin! lol

 

 

 

 

 


 

In hopes to keep the muffin recipe the most nutrient dense I could, I was nervous as to what the flavor would come out like. Surprisingly, these came out really good! The color is gorgeous as expected, it packs spinach, you can throw in green powder for more nutrients, and it even has avocado to give these muffins the most buttery like texture!!  

 


 

 

If you’re searching for a modern nutrient packed baked good, these vegan Green Machine Spinach Muffins are it!

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Quick

Easy

Tons of nutrients 

Gorgeous hue

Perf for breakfast

Perf for any season

Buttery soft!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

Recipe Tutorial 

 

 

Print
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Vegan Green Machine Muffins


  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-8 depending on size 1x
Scale

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup maple syrup 
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup coconut oil
  • ¾ cup almond milk
  • 3 handfuls fresh spinach
  • 1 avocado
  • 2 tsp almond extract – you can also use vanilla
  • 1 tbsp green powder (optional)
  • 1/2 cup slivered almonds (optional)

Instructions

  1. Preheat oven to 350°F and line muffin pans with paper liners.
  2. Whisk together dry ingredients in a large bowl: flours, baking powder, baking soda, green powder, and salt. Set aside.
  3. In a blender, place melted coconut oil, room temperature almond milk, almond extract or vanilla, maple syrup, avocado and spinach. Blend on high for about 30 seconds or until completely puréed. 
  4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
  5. Fill muffin cups about 3/4 full, top with slivered almonds, and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

If you’re looking to incorporate banana, simply sub the avocado for it
What’s great about the maple syrup is that you can see how much sweeter you’re adding. Whereas a banana, you don’t know the sugar content as it varies as it ripens. (more ripe, more sweet)

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. Love your recipes

  2. Any recommendations to make this gluten free? Have you tried this recipe with different kinds of flour? This recipe sounds amazing!

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