Super-Green Minty Christmas Tree Cupcakes

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

Super Green Minty Coconut Christmas Tree Muffins - Healthy, Plant-Based, Oil-Free Vegan Holiday Dessert Recipe

Super Green Minty Coconut Christmas Tree Muffins - Healthy, Plant-Based, Oil-Free Vegan Holiday Dessert Recipe

Chef's Healthy Tip:  Spinach is pureed with the wet ingredients to add moisture to these healthy, plant-based muffins

Chef's Healthy Tip:  Spinach is pureed with the wet ingredients to add moisture to these healthy, plant-based muffins

Chef's Tip:  A super-green batter combines healthy spinach with whole grain spelt flour and brown rice flour for these healthy, vegan muffins

Chef's Tip:  A super-green batter combines healthy spinach with whole grain spelt flour and brown rice flour for these healthy, vegan muffins

Chef's Tip:  A sprinkle of coconut flake adds a festive "snow-dusted" finish to these muffins.  You can also sprinkle on chopped pistachios, pecan pieces, or chopped cashews

Chef's Tip:  A sprinkle of coconut flake adds a festive "snow-dusted" finish to these muffins.  You can also sprinkle on chopped pistachios, pecan pieces, or chopped cashews

Chef's Baking Tip:  As with almost any cake or muffin, these are done when a toothpick can cleanly be inserted and removed.  The coconut will also be toasted a golden color

Chef's Baking Tip:  As with almost any cake or muffin, these are done when a toothpick can cleanly be inserted and removed.  The coconut will also be toasted a golden color

Ingredients

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


Procedure

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.

Want to make Oil-Free?  Simply swap out the coconut oil for unsweetened applesauce


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/18 of a recipe (1 cupcake).

Calories 164
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%
Sugar 11.56g
Protein 2.24g 4%
Calcium 3.9mg <1%
Iron 62.38mg 347%
Vitamin A 750.44IU 15%
Vitamin C 0mg 0%


This vegan smoothie is naturally green from Spirulina powder. Packed with protein, iron, and calcium, this is a healthy, plant-based recipe for you to celebrate St. Patrick's Day...or any day. More recipes and videos at: www.plants-rule.com