Spinach & Berries Muffins

Rich in nutrients and flavor, these vibrant spinach and berries muffins will blow your mind! They are full of antioxidants, fiber, zinc, Omega 3 fatty acids, and iron and make a delicious healthy snack to munch on any time of the day.

This recipe makes a dozen moist, fluffy, medium size muffins and can also be used to make a sensational pound cake.

Note: These exquisite muffins are light on the sweetness. If you like very sweet sweets, add ¼ cup of brown sugar to the recipe or make cupcakes out of your muffins by topping them with a white frosting. Enjoy!

INGREDIENTS:

2 cups of white flour
¼ cup of oats
1 tbs of poppy seeds
1 tbs of pepitas (pumpkin seeds)
1 tbs of flax seeds or ground flax seed
1 tbs of baking powder
1/3 cup of brown sugar
¼ cup of coconut oil
1 ¼ cup of almond milk
2 handfuls of spinach
1 tsp of vanilla extract
½ cup of homemade 5-minute raspberry-chia jam (or all-natural raspberry jam from your closest wholefoods store)
Blueberries (4-5 per muffin make a perfect juicy blueberry heart)
A non-stick muffin baking pan

Raspberry-Chia Jam:

Pure one pound of fresh raspberries with ¼ cup of brown sugar and cook on stove on medium heat for 3-4 minutes. Remove from heat, pour into a glass jar, let cool off, and then add 2 tablespoons of chia seeds. Keep refrigerated.

PREPARATION:

Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix all the dry ingredients (flour, oats, seeds, baking powder, and sugar).
With a blender or food processor, blend the spinach and almond milk together, as if you were making a smoothie.
Make a hole in the center of the dry ingredients and pour the blended ingredients in it. Add the oil and vanilla extract, and mix everything together until you get a green, moist dough. Add the raspberry-chia jam and mix again.
With a spoon, fill all the baking pan cups with dough (if your pan is not a non-stick, use paper or silicone cups or spray the pan with oil before filling the holes).
Stuff four or five blueberries into the center of each dough filled cup, top with a few pepitas or poppy seeds and bake for 20 minutes or until the muffins are fully cooked (stick a toothpick in the center of a muffin, if it comes out dry, it’s ready!). Store in a cool place or refrigerate.