Spinach and Pear Oat Muffins
Yields: 12 muffins Prep Time: 15 minutes Total Time: 40 minutes
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!
1/2 c. packed, frozen (thawed) spinach
3/4 c. diced pear
3/4 c. brown sugar
1 t. vanilla
1/4 c. + 2 T. coconut oil
1/4 c. water
1 c. whole wheat pastry flour
1/2 c. ground old fashioned oats (*using clean coffee grinder or oat flour)
2 T. ground flaxseed
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
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.
So, I am in preparation mode. This is similar to a bear entering hibernation (so I imagine, I have no proof of this). I am preparing for school to start, and I am determined to start off with a bang. This means organization, healthy meals, packed lunches, and an on-time schedule. Am I setting myself up for failure…possibly. However, the food thing, I got this. I am making baked goods and freezing them, ready to pop them in a lunch box or set out on the table to give the kiddos (and myself) to start the day off right.
I wanted to get some vegetables in the muffin, as fruits seem to be easier most days. Plus, there is a great deal of nutritionally dense ingredients, from coconut oil to flaxseed to oats, that will help keep hunger at bay.
One of my first attempts at these muffins, I added extra oat flour and less coconut oil and less sugar. You could tell. They were dry and a bit crumbly. I was really trying to keep the sugar amount low, but I also want my food to taste good.
Life is too short.
So, I upped the brown sugar by 1/4 of a cup and added a bit more coconut oil and decreased the oats. Let me tell you, that made all the difference. Still not the same as a salad full of dark leafy greens, but a good dose of nutrition right in a tasty muffin!
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