These Healthy and Savory Spinach Muffins are gluten-free, packed with veggies, and best of all, kid-approved. They're the perfect meal prep muffin to serve with a warm dinner or pack in a lunchbox.
Ingredients
2 whole eggs
2 medium carrots, peeled and cut in thirds
2 heaping handfuls of spinach
½ c gluten-free flour blend {Bob's Red Mill}
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder
2 tsp fresh rosemary
Instructions
Preheat oven to 350 degrees.
Line 6 muffin cups with parchment paper or spray with cooking spray. Or use a silicon muffin pan.
In a food processor, place the carrots and spinach. Process for 30 seconds, scrape down sides and process another 30 seconds or until carrots are in small pieces.
Scoop out carrots and spinach into a mixing bowl. Add eggs, flour, sea salt, onion and garlic powder, and fresh rosemary.
Stir all ingredients together.
Scoop batter evenly into 6 muffin cups.
Bake in the oven for 20-25 minutes.
Remove from oven. Let cool slightly before serving.
Notes
*I personally used Bob's Red Mill Quinoa Flour to make these muffins and they turned out great. **I also like to double the recipe, making 12 muffins as they freeze nicely. I wrap leftovers in aluminum foil and then store in an airtight glass container or freezer, ziplock bag. ***Store leftovers you'll eat within a few days in the fridge in an airtight, glass container.
Recipe by Nourish, Move, Love at https://www.nourishmovelove.com/savory-spinach-muffins/