Description
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
Scale
- 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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Cuisine: muffins