I love and appreciate it when my mom friends share their kid-approved recipes. It stops me from getting stuck in a rut and making the same things over and over again. My good friend, and gluten free guru Nat, has offered to share her best gluten free recipes with me for the Love Child Blog. Her son is on a gluten free diet and she’s on a continual mission to create recipes that are not only gluten free, but also healthy and low in sugar. This recipe for moist, delicious and filling muffins (with added spinach!) is one of them. Enjoy!
What you’ll need: (makes 12 muffins)
2 1/2 cups of blanched almond flour
1/4 teaspoon of salt
3/4 teaspoon of baking soda
1/2 cup coconut palm sugar (if you like a less sweet muffin, you could cut this back)
2/3 cup unsweetened dried cranberries
1 cup packed fresh spinach
1/2 tsp of orange zest
1/2 cup of walnuts (optional
What to do:
Preheat your oven to 325 degrees F and prepare your muffin tin.
Remove the rind and white inner stem from the orange. Process the orange in a food processor with the spinach until both are finely chopped. Put mixture in a large bowl.
Add the remaining wet ingredients to the mixing bowl. Mix the dry ingredients together in a separate bowl, then add to the wet ingredients.
Mix until just combined then scoop the batter into a 12 muffin tin, 3/4 full.
Bake the muffins for 25 minutes, or until the tops are browned and a toothpick comes out clean.
Let them rest for 5 minutes and then remove them from the tin to cool.
These muffins are so tasty just slightly warmed up. You won’t believe how soft and moist they are!
For little eaters, you can make them mini by using a mini muffin tin and baking for only about 15-17 minutes.