Matcha Spinach Muffins
When I think of spinach the first thing that comes to mind is SALAD! & while I do love a good spinach salad, I LOVE muffins/cupcakes more ... who's with me?! So, in an effort to healthify this splurge worthy treat & use up a massive bag of spinach that was on the verge of having to be tossed, these wellthy treats were born. With a touch of matcha, they're the PERFECT nosh for when you need a little pick me up, & the natural sugars in the maple syrup will satisfy any sweet tooth. & trust me, you wouldn't even know there was spinach blended in them (well, the vibrant green colour may give that away). Lucky for you, a whole foods coconut cream frosting will disguise any trace of that green superfood!
what you'll need:
- 2 cups spelt flour
- 1 tsp matcha
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/4 cup maple syrup
- 6 oz spinach
- 2 medium peeled banana
- 1/4 cup olive oil (or melted coconut oil)
- 3/4 cup unsweetened almond milk
- Preheat oven to 350.
- Spray a non-stick muffin pan with coconut oil.
- In a medium sized bowl, combine all dry ingredients. Stir until combined.
- In a high speed blender, combine all wet ingredients and blend until you achieve a smooth consistency.
- Pour wet ingredients in to dry ingredients and fold together until completely incorporated.
- Fill each muffin cup approximately 2/3 full and bake for 15 min or until a toothpick inserted into the centre comes out clean.
Turn those muffins into cupcakes with this simple coconut cream frosting!
what you'll need:
- 1 can of full fat coconut milk
- 1/4 tsp vanilla extract
- 1 tsp maple syrup
- peanut butter
- raw cacao
- mint extract
- Place the can of coconut cream in the fridge and chill overnight.
- Remove from the fridge and open the can. A think solid layer of coconut 'cream' should form on the top. Skim this off and place it in to the a medium sized bowl. Below this will be remaining coconut milk liquid. Set this aside.
- Using a handheld mixer, whip the coconut cream until it become a whip. For a thicker cream, omit the watery liquid at the bottom of the can. To make it looser, slowly add some of the liquid until you achieve your desired consistency.
- Add whatever flavours you'd like to the coconut cream base and top each cupcake with a thick layer of frosting.
- to thicken the frosting place it in the fridge uncovered until ready to use
- I like to add vanilla and maple syrup to my frosting for a little sweetness