These muffins are a favorite back-to-school treat here at Sarah Wragge Wellness — with no added sugar and loaded with veggies, minerals, and healthy fats to keep our kids fueled and focused throughout the day. We love serving them up for a quick breakfast with a side of eggs for extra protein or as a healthy, filling treat in one of the divided container compartments for lunch.
Buckwheat Apple Spice Muffins
MAKES 9-12 MUFFINS
INGREDIENTS:
5 Medjool dates, pitted and chopped
1/2 cup organic, unsweetened applesauce
1/4 cup coconut or whole milk yogurt
1/2 cup peanut, almond, or sunflower seed butter
1 egg
1 teaspoon vanilla extract
2 cups loosely packed baby spinach leaves
1 cup buckwheat or organic oat flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice or nutmeg
1/2 teaspoon salt
DIRECTIONS:
-
Preheat oven to 350 degrees and line a muffin tin with parchment baking cups (or grease well).
-
Soak dates in hot water for 5-minutes to soften, drain excess liquid.
-
Add dates, applesauce, yogurt, nut butter, egg, vanilla extract, and spinach to a high speed blender or food processor. Blend on high until the mixture comes together and the dates/spinach are broken down.
-
Add remaining ingredients and blend until well combined.
-
Divide mixture into prepared muffin tin and bake until a toothpick comes out clean - 20-25 minutes.
-
Store muffins in sealed container in the fridge for up to 5 days or freeze well wrapped for up to 3 months.
Recipe developed for SWW® by Erin Parekh
