Who doesn’t love green food? Oh, yeah, toddlers. Well, except mine who things it needs to be green to be edible! These yummy muffins are packed with vegetables, take their sweetness from the dates, and are good enough I was sneaking them when my daughter wasn’t looking. These are quite green from all the vegetables and would be perfect to introduce on St. Patrick’s Day if you have a picky eater. Also perfect to bring to work to nourish you throughout the day to prepare you for your evening activities. Spread a little almond butter on these and you have yourself a meal.
Spinach Zucchini Muffins -date sweetened
Makes 12 regular muffins
- 1/2 cup finely chopped dates (about 5-7 dates)
- hot water to cover dates
- 1 1/2 cups spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup coconut oil
- 1 packed cup fresh baby spinach
- 1 TBL chia seeds
- 2 cups grated zucchini
- 1 tsp pure vanilla extract
- Preheat oven to 350 and prepare a muffin pan with paper liners or by lightly oiling the pan.
- Place chopped dates in a glass measuring cup, pour boiling water over the top just to cover the dates, and set aside to soften, about 5 minutes.
- In a mixing bowl combine all of the dry ingredients, flour through cinnamon.
- When dates are soft place them, the soaking water, coconut oil, and the baby spinach in a blender or food processor and blend until smooth.
- Pour date mixture into bowl with dry ingredients, add chia seeds, zucchini, and vanilla stirring to combine.
- Divide the batter evenly into prepared muffin tine and bake 18-20 minutes until tops turn golden brown and a toothpick inserted in the center of one comes out clean.
- Remove from the pan and allow to cool a bit before eating.