Healthy Green Omega Muffins
My obessesion with health hit a cross-roads when it came to my obsession with muffins. I just love love muffins–but I can’t compromise my hard work to maintain my health with a high-calorie, highly processed, sugar-filled muffin. So, I have created an option that lets my love for health and my love for muffins live in harmony. This recipe is full of everything good, which leaves very little room for anything bad.
I love using Sprouted flax in place of flour, and in place of eggs to boost the texture, the density, and the omegas of these muffins. Did you know that just 1 T of sprouted Flax has over 5000mg omegas? Yep, using sprouted flax in your cooking is brilliant since sprouting boosts the nutrition of your flax by up to 700%. Pretty awesome, and again, fits nicely with my health obsession. And since omegas help with hormone balance, this is a healthy treat for any woman over 35 — We all need a little balance 🙂
Ingredients:
1 c spelt flour
3/4 c gluten-free flour
1/4 c ground flax
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
4 cups organic spinach
1/2 c grade B maple syrup
1/4 raw organic honey
1/2 c unsweetened nut milk (like coconut milk, make certain it is carrageenan-free)
1 organic egg
1/4 c unsweetened applesauce
1 tsp vanilla extract
1/2 tsp almond extract
3 large mashed bananas
Directions:
Preheat oven to 350 degrees
Grease muffin tins with coconut oil
Sift together dry ingredients, set aside.
Blend together (use a high powered blender or food processor): spinach, syrup, coconut milk, flax egg, applesauce, vanilla extract and almond extract until it becomes a puree.
Fold together the blender ingredients into the dry ingredients, and stir until combined.
Pour into muffin tins, bake for 18-22 minutes depending on the oven.
Use a toothpick to check for “done-ness”.
Let cool, then enjoy with grass fed organic butter, raw organic honey, or homemade jam.
ProTip: Store in the fridge for up to 5 days. Freeze for up to 1 month.
Enjoy!
Live Life Optimally,
Kristie
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