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Spinach Muffin
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Friendly URLs: /spinach-muffin
30 minutes
6 servings
Adjust servings
Yields ~12 muffins
dairy-free
gluten-free
(?)
Has gluten from:
baking powder
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
vegan
(?)
Not vegan due to:
egg (medium)
honey
vegetarian
(?)
Not vegetarian due to:
egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
honey
oat flour
baking powder
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 18.1% of RDA
• Carbs: 9.0% of RDA
• Fat (total lipid): 19.3% of RDA
• Fiber: 6.0% of RDA
• Fructose: 18.5% of RDA
• Protein: 5.0% of RDA
• Sodium: 32.4% of RDA
• Sugar: 38.0% of RDA
• Vitamin A (IU): 37.9% of RDA
• Vitamin B6: 3.9% of RDA
• Vitamin C: 3.8% of RDA
• Iron: 1.4% of RDA
• Magnesium: 10.0% of RDA
• Manganese: 16.3% of RDA
• Niacin: 1.9% of RDA
• Potassium: 9.1% of RDA
• Zinc: 5.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
24.6
g
Calories
361
 
Fiber
1.67
g
Iron
0.267
mg
Protein
5.62
g
Sodium
437
mg
Sugars
11.9
g
Fat (total lipid)
11.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
cups
+
-
 
packed.
 
2
whole
+
-
 
 
1/4
cups
+
-
 
*Raw*.
 
3
tbsp
+
-
 
 
1
tsp
+
-
 
 
1
cup
+
-
 
 
1
cup
+
-
 
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
pinch
+
-
 
 
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PREPARATION
1.
Preheat the oven to 350 F.
2.
Line 12 muffin cups in a muffin tin.
3.
In a food processor, combine the spinach, eggs, homey, olive oil, and vanilla. Process until smooth.
4.
In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and pepper.
5.
Transfer the spinach mixture to the bowl of dry ingredients and mix well.
6.
Fill each muffin cup two-thirds full.
7.
Place the muffin tin in the preheated oven and bake for about 15 minutes, or until lightly browned and the centers feel firm to the touch.
8.
Transfer the pan to a cooling rack and let cool for 10 minutes before removing the muffins from the tin.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 361
Protein 5.62 g
Carbohydrates 24.6 g
Iron 0.27 mg
Fiber 1.67 g
Calcium 7.77 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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