baking · cooking · Dessert · Plant Based Diet

Spinach Muffins

I saw the basis for this recipe pop up on the BeachBody blog and immediately ran out to get spinach. And oh, am I glad I did! These do not taste anything like spinach. They are moist, with a great crumb. Having said that, I did veganize the recipe so Alistaire could enjoy them (and did he ever!), by swapping out the eggs and almond milk the original called for.


Spinach Muffins


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1½ tsp Ener-G Foods Egg Replacer + 2 Tbsp warm water
  • ¾ cup pure maple syrup
  • ¾ cup unsweetened coconut milk beverage
  • ¼ cup virgin coconut oil, melted
  • 2 tsp pure vanilla extract
  • 6 ounces fresh spinach
  • 2 medium ripe bananas


Preheat oven to 350°, line a 12 count muffin tin with premium liners.

Add flour, baking powder, baking soda, and salt to a large mixing bowl, whisk together.

Mix Ener-G and warm water together, till smooth. Add it, and remaining ingredients, to a blender. Process until just blended.

Add wet to dry, whisk until just combined.

Divide between muffin tins (they will be about 90% full). If you have any leftover batter, a donut pan is fun to bake them in!

Bake for about 25 minutes, and a toothpick comes out clean in center. Let cool on counter. Leftovers can be bagged and frozen.

Made 12 muffins and 3 donuts.

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