Vegan Spinach Muffins/Waffles with Lime Coconut Glaze
It’s almost St. Patrick’s Day and I wanted to blog about these insanely delicious spinach muffins so you can prepare to make them. I wanted to make some type of bread or muffin that was green but without all the added food coloring!
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Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup sugar (or a little less depending on the ripeness of your bananas)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1½ tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup light olive oil
- 1/4 cup unsweetened plain almond milk
- 1/4 cup pure maple syrup
- 1 (6 ounce) bag fresh baby spinach
- 3/4 cup mashed banana (from about 1 to 2 bananas)
- 2 tsp pure vanilla extract
Lime Coconut Glaze
- 1/2 cup powdered sugar
- juice from 1/2 lime (or a little more)
- 1/3 cup toasted shredded coconut
- Zest from one lime
Instructions
- Preheat oven to 350°F and line muffin pan with paper liners.
- Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, place oil, milk, pure maple syrup, and spinach. Blend on high for about 30 seconds or until completely puréed. Add mashed banana and vanilla; blend on low for a few seconds just to mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined. Careful not to overmix.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes. While the muffins are cooling, make the glaze. Combine the powdered sugar and lime juice in a small bowl and whisk until combined and your desired consistency. Add more powdered sugar if it is too runny or add more lime juice if it is too thick.
- After muffins have cooled for 10 minutes, remove and place muffins on a wire wrack to cool some more. Drizzle the glaze on top and sprinkle some toasted shredded coconut and lime zest on top.
- Enjoy!
Notes
***If making waffles, heat up your waffle iron to medium high. Once heated, spray with cooking spray before putting the batter in it. Cook according to your waffle iron’s instructions. I let mine cook a little longer after it beeped for a crisper waffle.
(Recipe adapted from The Green Forks)
Servings: 12 muffins