Description
These brightly-flavored lemon spinach muffins are zesty and not too sweet; a fresh addition to a spring brunch or delicious when paired with an afternoon cup of tea.
Ingredients
Scale
for the muffins
- 2 eggs
- 3/4 cup applesauce
- 1/3 cup freshly squeezed lemon juice
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup avocado oil (or oil of choice)
- 1/4 cup unsweetened almond milk
- 3–4 ounces baby spinach, roughly chopped
- 2/3 cup light brown sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
for the glaze
- 2 cups sifted powdered sugar
- 2 tsp fresh lemon juice
- 2–3 tsp almond milk
Instructions
- Preheat the oven to 375 degrees and fill muffin pan with liners, or coat in a nonstick spray.
- In the blender, add eggs, applesauce, lemon juice, lemon zest, vanilla extract, oil, almond milk and spinach. Blend on low until spinach is fully incorporated. (You could use an immersion blender if you prefer)
- In a large mixing bowl, whisk together sugar, salt and baking soda. Once well combined, add flours and whisk until fully incorporated.
- Slowly pour in spinach mixture and mix until combined into a thick batter.
- Divide evenly between muffin tins.
- Bake 18-20 minutes, until a toothpick can be inserted into the center of a muffin and comes out clean. Let cool for 5 minutes then transfer onto a baking rack to continue cooling.
- If making glaze, whisk lemon juice into sifted powdered sugar. Add 1/2 tsp of almond milk at a time until it reaches your desired consistency.
- Drizzle glaze onto cooled muffins and serve immediately.
- Muffins will stay fresh for up to 3 days (un-glazed) in an airtight container. Add glaze before serving.