Wholesome, moist muffins that Popeye would love! These muffins are a great way to enjoy vegetables. They are an excellent source of beta carotene (the precursor of vitamin A), vitamin K, and fiber and the spinach makes them a good source of iron.
Prep time: 30 minutes
Bake: 14 to 17 minutes at 350°F
Makes: 12 muffins
Storage: Store in an air-tight container for up to 5 days or freeze for up to 3 months.
2 Tbsp. milled flax seed plus ¼ cup (In a small bowl, mix together and let stand for at least 10 minutes.)
½ cup unbleached, all-purpose flour
1 cup whole wheat pastry flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 Tbsp. vegetable oil
2 Tbsp. light brown sugar, packed
½ cup natural, unsweetened applesauce
½ cup 100% orange juice
1 tsp. pure vanilla extract
1 cup packed, triple washed baby spinach, chopped by food processor into small bits
1 cup carrots, shredded
½ cup walnuts, chopped, plus ¼ cup for topping (optional)
- In a small bowl, prepare the ground flaxseeds and water mixture; set aside.
- Preheat oven to 350°F. Grease twelve 2½ – inch muffin cups with vegetable oil or line with aluminum and paper baking cups.
- In a medium bowl, combine flours, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, beat flaxseed mixture, egg, oil and sugar together. Add the applesauce, juice and vanilla extract and mix well. Add the spinach and carrots and mix until well combined.
- Pour the dry ingredient mixture into the wet ingredient mixture and stir just until combined. If desire, gently fold in walnuts.
- Pour batter into muffin tin cups filling each cup three-fourths full. If using walnuts, top each muffin with the remaining ¼ cup walnuts dividing evenly amongst muffins. Gently press walnuts into batter using the back of a spoon.
- Bake for 14 to 17 minutes until centers set or a toothpick inserted in centers comes out clean.
- Transfer to a wire rack and cool in muffin cups 5 minutes before removing; serve warm.