Fit an entire bag of spinach into these delicious, naturally sweetened spinach muffins the kids will just love. They won't even mind the greens!! Make a double batch and save in the freezer for a busy week.
Preheat the oven to 350F (175C) and spray a muffin tin with cooking spray (I use fractionated coconut oil)
In a large bowl, combine the pureed spinach, yogurt, coconut oil, eggs and vanilla
In a medium bowl combine the flour, coconut sugar, baking powder, baking soda and salt
Add the wet ingredients to the dry and mix well until a batter forms
Pour the batter into the muffin tin so that each one is about 2/3 full
Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing to a cooling tray and allowing to cool completely
Store in an airtight container or freeze for later
To puree the spinach just pop raw spinach into a high speed blender and blend until smooth. Use the tamper to push spinach down continusouly. It should be smooth with no bits. If you are having trouble with it coming together then add some water 1tsp at a time until smooth.