No matter what Chloe says, these muffins are not for worms!!!! (watch the video and you'll understand what I'm talking about) These Spinach Cake Muffins are perfectly sweet and a great way to get your kids to eat their greens!
The best egg replacement I have heard of is 1 Tbsp Ground Flax Seed plus 3 Tbsps Water per Egg. The flax seed sometimes slightly changes the texture and/or color of the finished product, but usually it works like a charm and people can’t tell the difference! Hope it works and happy experimenting!
I have made these with coconut oil and they are great. I even added some shredded coconut to play on the flavor it leaves. I make all of Catherine’s muffins gluten free with the following gluten free mix: In a really big bowl measure 100 grams each of the following flours: almond, millet, oat, sorghum, buckwheat, quinoa, arrowroot, tapioca, teff and sweet rice flour. Then mix them all together. Then measure cup for cup of the original recipe and remember to sift it. This GF mix works awesome for all the cookies and muffins on the weelicious site. Also I do not use the gums and the recipes always turn out wonderful. If the batter appears a bit dry, just add a touch of liquid until it looks right. (I made the pumpkin cupcakes this weekend with the frosting and it looked dry so I added a touch of milk and they were perfect.)
I’ve made these twice so far. My 18 month old twins and my 38 year old “boy” love ‘em. Oh, and I do too! I just made another batch yesterday and added blueberries. Thanks for the great recipe! This will be a weekly staple in our house.
I made these last week, and my 18 month old daughter gobbles them up! I used my mini muffin pans, and the muffins are the perfect size for little hands. I was thrilled that she enjoyed them so much, since I have a tough time getting her to eat her greens. I will definitely be making these frequently