Muffins are not only for breakfast, right? Although our family likes sweet muffins for breakfast, we also enjoy these savory, fiber and protein rich spinach muffins with our dinner. Don’t be shy, and help yourself to one of these green muffins, which look quite different than your typical blueberry muffin.
My 3-year-old son, Leo, has had a wide variety of muffins for breakfast, such as lemon carrot muffins, apple cinnamon muffins, mini orange cranberry muffins, etc. He never hesitates to grab one and put it on his plate. However, when he saw these green muffins for the first time, he wasn’t so sure. Apparently, he’s not familiar with muffins that are green. I remember my Mom used to make me spinach wheat noodles when I lived in China. I thought, why not add it into muffins and feed my kid!
Adding green vegetables, such as spinach, kale, or even broccoli to muffins is something we’re seeing more and more of. Unlike the muffins with fruits, these muffins are sugar free. They are perfect for those of you who need to watch your sugar intake. In addition to the health benefits, the spinach also adds some moisture. The stringy texture of the spinach in addition to its moisture helps hold the gluten-free dough together.
To make these muffins vegan, I added some ground chia seeds. It’s a fantastic egg replacer in vegan baking. The stickiness from the ground chia seeds and water mixture permitted me to make these spinach muffins from my homemade gluten-free flour without using any xanthum gum, guar gum, or psyllium husk.
When these savory spinach muffins come out of the oven, they are moist, soft, and springy. Because they are quick to make, they’re an excellent addition to any dinner. Treating your family to these healthy low fat muffins, that are fiber and protein rich, couldn’t be easier.
- 2½ tablespoons chia seeds
- ½ cup water
- ¼ cup extra virgin olive oil
- 1 cup unsweetened applesauce
- 1½ tablespoon distilled white vinegar
- 2¼ cup (336 g) all-purpose gluten-free flour (see note)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1 cup shredded spinach, tightly packed
- In a coffee grinder, grind 2 tablespoons of chia seeds into powder. Transfer the ground chia seeds into a medium size mixing bowl and mix in water until well combined. Let the mixture rest for at least 5 minutes.
- Meanwhile, whisk together all the dry ingredients except the shredded spinach.
- Preheat oven to 350 °F. Line the muffin pan with paper cup liners and then lightly spray with canola oil.
- Mix the remaining wet ingredients, except the ½ teaspoon of chia seeds (save for sprinkling on top of muffins), into the ground chia seeds and water mixture. Pour the wet ingredient mixture into the dry ingredient mixture. Use a rubber spatula to mix until just combined. Add the shredded spinach and mix well.
- Fill the prepared muffin cups ¾ full with the muffin batter. Garnish with chia seeds. Bake for 25 minutes until the muffins are springy. Let the muffins cool in the pan for 5 minutes, and then transfer to a wire cooling rack. Serve warm.