Spinach Muffins

Hello everyone! Hope you had a fantastic Thanksgiving holiday and that you are recovering from all of that delicious eating!

This week I’m bringing you a recipe courtesy of my friend and baby food connoisseur Sarah Schier. Sarah is the owner and creator of What’s Good Baby an all organic baby food service that’s delivered right to your door. The food is absolutely amazing and once I tasted these special spinach muffins that she made for my daughter Elliotte, I just knew I needed to have the recipe! Sarah was nice enough to not only share the recipe with me but has agreed to let the Real Girls Kitchen in as well. These are a real treat– the whole family will LOVE THEM!

Ingredients (use as many organic products as possible)
1/3 cup apple puree
1 large egg
2 teaspoons vanilla extract
1 cup spinach puree
1/4 cup sucanat (If using stevia use 1 teaspoon. You can find sucanat at any Whole Foods or health food store. It’s the least refined sugar available and has added benefits from vitamins and minerals such as Potassium, Calcium, Magnesium, Vitamin A and various antioxidants. So GET IT!)
2 Tablespoons Canola or Coconut Oil
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 F.
Place the first 6 ingredients in a bowl and combine.
In a separate bowl, mix all dry ingredients.
Slowly mix the dry ingredients into the wet until combined.
Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
Bake for 12 minutes

These are a great anytime snack or perfect with eggs for a wholesome breakfast.

Love, Marla