Blueberry Spinach Muffins

Since Josiah is thirteen months old and will rarely eat a straight-up vegetable, I have been trying lots of creative recipes that hide fresh fruit and vegetables. I found a spinach muffin recipe at weelicious, but I wanted to make it a little healthier and more interesting. (That's right. The spinach muffins were not healthy enough.)

If my first goal in cooking or baking for Josiah is to get him to eat a balanced diet, my second goal is to make things that I can eat, too. After all, I am typically only up for making special from-scratch meals that are just for Josiah about three times a week. I'm not one of those people who enjoys cooking (or cleaning up afterward) all the time.

These Blueberry Spinach Muffins meet both of my goals. I won't lie; I ate two of these for my lunch today. Josiah loved them too, so I guess I'll be making more very soon.

Blueberry Spinach Muffins

Ingredients

• 1/2 cup unsweetened applesauce

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup fresh spinach, packed

• 1/4 cup sugar

• 2 tablespoons coconut oil

• 2/3 cup blueberries (edit: I changed this from 1/3 cup and it is sooo much yummier.)

• 1 1/2 cups whole wheat flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon
• 
  

Directions

1. 1. Preheat oven to 350 F.

1. 2. Place the first 6 ingredients in a food processor and puree.

1. 3. Add blueberries and chop until the berries are mixed in but not pureed.

1. 4. Place the remaining ingredients in a separate bowl and combine.

1. 5. Slowly mix the wet ingredients into the dry ingredients until combined.

1. 6. Scoop batter into a greased muffin tin, filling each cup 2/3 of the way. You'll get about 9 muffins.

1. 7. Bake for 15-17 minutes.

Little one loved these, although his insistence on eating them with a fork made for a bit of a mess.