Yummy Green Popeye Muffins
Updated: Aug 2, 2019
Muffins that take at most 10 minutes to prep with a decent amount of spinach hidden in them? Yes please! I am always looking for ways to get my toddler to eat more vegetables, and these are such an easy way to incorporate some green veggies into Felix's diet. Spinach is packed with Vitamin A and is a great source of vegetarian calcium. These are quick to make, you don't have to worry about keeping the any certain temperature to remain tasty when you take them on the go, and babies and toddlers love them. And with spelt flour, these are just so nourishing.
Felix is definitely developing strong preferences in taste, and despite my greatest efforts, he is - like many toddlers (I know because I have asked countless parents!) very into breads, cheese, and fruit. So I'm always looking for how to help my toddler eat more vegetables. It's the never ending theme, amirite?
I use spelt flour in these, and actually use spelt flour often because it is so nutritious. It's an easy way to feed baby more protein, vitamins and minerals, as well as fiber - that's right, baby who hasn't pooped in 2 days because all he wants is cheese and bread- fiber!
I like muffins because they are quick to make, last for days, easy to pack for an on the go snack. These are a good variation on the banana ones that I often make. They're also great for babies without molars or who tend to wolf down their food. And I found it really tough to find recipes with any vegetables for babies without molars, so even if these are muffins, they still have a fair amount of spinach.
To make these you have to have a powerful blender, because no matter how health conscious we are, nobody wants chunks of spinach in their baked goods.
These healthy muffins are:
warm and comforting
easy to make
great on the go snack
1 c spelt flour
3/4 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 c butter
3/8 c milk (I used plain almond milk)
1/4 c maple syrup
1 sm banana
1/2 c frozen spinach
1 med egg
1/2 tsp vanilla extract
-Preheat oven to 350 F
-Line a muffin pan with liners (I like silicone for less waste) or just butter the individual cups).
-Heat the butter until just melted.
-Using a high powered blender (I use an old Vitamix), blend the melted butter, milk, maple syrup, banana, frozen spinach, egg, and vanilla extract until completely smooth - no chunks of spinach.
-Combine remaining dry ingredients in a large mixing bowl.
-Pour the puree into the dry ingredient bowl, and fold together gently until just combined. It's really important with spelt flour that you don't over mix or it will make the muffins dense.
-Fill the muffin cups with the batter
-Bake for 18-22 minutes, or until the muffins are firm to the touch on top
-Remove from oven and cool to your liking before serving