Forest Muffs - an easy vegan snack

Spinach in muffs? (If you recall, a muff is our family's word for a savory, healthy muffin). Yes, delicious and nutritious, forest muffs are a happy accident. One day, Mama was making a recipe that is a spinach/banana muff, but she forgot what recipe she was making and accidentally added some ingredients from a DIFFERENT muff recipe (banana oat muffs), and forest muffs were born. They have lots of nutrition and a soft, gentle texture.

As usual, the recipe is a PDF at the bottom for ease of printing or saving. These are best eaten the day they are made but could be frozen.

Oh, by the way, we called them forest muffs because of the green color but also, the first day I ate them, we were going to the zoo and I sat amongst trees for a snack break. So, forest muffs! Hope you enjoy. AND, as a bonus, here's a video of deer in the forest.

Forest Muffs

1 banana

1 egg replacer (We use Bob’s Red Mill and follow the package directions. There are other brands as well; use what you are comfortable with)

1⁄2 tsp baking powder

1⁄4 tsp baking soda

1⁄4 cup applesauce

1 cup baby spinach

1/3 cup oats

1⁄2 of 1/3 cup olive oil

Put everything in blender or food processor and blend until smooth

Stir in 3⁄4 cup einkorn or whole wheat flour

Bake in muff containers for ca. 22 minutes 350 degrees. (may need longer depending on the size of your containers.)

Muff containers can be a traditional muffin pan with paper liners, or silicone muffin holders, or try mini muffin pans, if that’s your thing!

Forest Muffs.pdf

Download PDF • 21KB