Sneak some spinach into your dessert with these healthy, vegan cupcakes. Whole grain spelt adds protein and fiber while a kiss of mint and a sprinkle of coconut make them a fun holiday treat. Make a batch of this festive recipe any time of year.
MEDIUM Servings: 18 Ready In: 35minutes
1 cup spelt flour
1 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup coconut oil
3/4 cup maple syrup
3/4 cup almond milk, unsweetened plain
2 tsp peppermint extract
5 ounce baby spinach (about 4 cups)
1 1/2 cups bananas, mashed (about 3 small or 2 large)
1/4 cup shredded coconut
Gather ingredients. Preheat oven to 350F. Line 18 muffin cups with muffin liners. No need to spray with oil.
For the Dry ingredients: In a large bowl, sift together the spelt flour, brown rice flour, baking soda and powder, and salt.
For the Wet ingredients: In a blender, combine the coconut oil, maple syrup, almond milk, peppermint, spinach, and bananas. Puree these until liquefied. Scrape down the sides as needed.
To make and bake the Cupcakes: Add the wet mixture to the dry ingredients and stir together just until combined. Fill each of the muffin cups about 3/4 full. This should make about 18 muffins. Sprinkle some of the coconut flake on each of the muffins.
Bake for about 25-30 minutes at 350F. The cupcakes are ready when a toothpick can cleanly be inserted and removed.
Let cool for at least 10 minutes, then garnish with pomegranate seeds and enjoy.
Chef's Tip: You can make these chocolate (and hide the green color), but substituting 1/2 cup of the brown rice flour with cocoa powder.
Serving size: 1/18 of a recipe (1 cupcake).
Calories From Fat (31%) 50.69
% Daily Value
Total Fat 5.93g 9%
Saturated Fat 4.65g 23%
Cholesterol 0mg 0%
Sodium 171.19mg 7%
Potassium 224.21mg 6%
Total Carbohydrates 26.67g 9%
Fiber 2.55g 10%
Protein 2.24g 4%
Calcium 3.9mg <1%
Iron 62.38mg 347%
Vitamin A 750.44IU 15%
Vitamin C 0mg 0%