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: 

dry ingredients 

  • 2 cups spelt flour
  • 1 tsp matcha 
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt

wet ingredients 

  • 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

the steps: 

  1. Preheat oven to 350.
  2. Spray a non-stick muffin pan with coconut oil. 
  3. In a medium sized bowl, combine all dry ingredients. Stir until combined. 
  4. In a high speed blender, combine all wet ingredients and blend until you achieve a smooth consistency.
  5. Pour wet ingredients in to dry ingredients and fold together until completely incorporated. 
  6. 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
  • strawberries 
  • lemon
  • vanilla 

the steps:

  1. Place the can of coconut cream in the fridge and chill overnight. 
  2. 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.
  3. 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. 
  4. 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