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Mini Spinach Muffins with Coconut Flakes

Vibrantly green and coconutty mini muffins

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Servings 24 mini muffins
Author whiteblankspace

Ingredients

  • 1 cup fresh baby spinach
  • 1 egg
  • 1/2 cup milk I used whole milk
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup coconut flakes unsweetened
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Adjust oven rack to upper-middle position and preheat to 375 F.
  2. In a high-speed blender, blend spinach, egg, milk, oil, and vanilla extract.

  3. Mix flour, coconut flakes, sugar, baking powder, and salt in a bowl.
  4. Gently mix the wet ingredients and dry ingredients using a rubber spatula. Don't over-mix.
  5. Spray a mini muffin tin with a baking spray such as Baker's Joy that has flour in it. Using a cookie scoop, divide batter into muffin cups. Fill about 2/3 of each cups.

  6. Bake for about 13 minutes.
  7. Let the muffins cool in the tin for 5 minutes before transfer to a wire rack. If freezing, freeze in a single layer until solid and then transfer to a freezer-safe bag.

Recipe Notes

You can substitute 1/2 cup of coconut flakes with 1/4 cup of almond flour.