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:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, mix all the dry ingredients (flour, oats, seeds, baking powder, and sugar).
3. With a blender or food processor, blend the spinach and almond milk together, as if you were making a smoothie.
4. 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.
5. 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).
6. 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.
   

muffins ingredients

Raspberry-Chia Jam Muffins

blueberry heart

baked spinach and berries muffins

Spinach-Berries-Omega 3 Muffins

moist and fluffy

You might also like the Kale Muffins recipe!