- Be sure to check out the regular Green Monster muffin recipe by clicking here – there are tips on how to properly measure/prepare the spinach, etc.
- This batter is thicker than the regular version – it’s ok – it will bake up just fine, though it may need slightly less time than the regular version
There are many ways to veganize baked goods, but I decided to use coconut milk based yogurt. Unfortunately, for 12 muffins, you only need a 1/4 cup. Why is this unfortunate? Well, I like to cook and bake efficiently, and since coconut milk based yogurt is typically sold in 6 ounce containers, it would be more efficient to use the whole container – not just 1/4 cup worth of it. I’ll probably play with the recipe a bit to see if I can fix this.
On the bright side, I was pleased with how much the texture of the vegan version of my muffins resembled the regular kind. They puffed up so nicely and had a great muffin texture. Yay!
*Vegan* Green Monster Muffins
Most spinach muffins are savory but these are sweet!
Makes 12 muffins
- 3/4 cup + 2 tbsp spelt flour (note: you can definitely sub flours, I just had spelt on hand)
- 3/4 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup vanilla coconut milk-based yogurt (or use plain and add 1 tsp vanilla and a little extra sugar – maybe a tbsp or 2)
- 1/2 cup sugar
- 1 single serving applesauce (or 1/2 cup)
- 1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
- 3 tbsp canola oil
- 1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping
- Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
- Add dry ingredients into a medium bowl and whisk together.
- Whisk to beat yogurt and sugar together till light (I did this by hand for just a couple minutes).
- Whisk in the rest of the wet ingredients.
- Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
- Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
- Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
- Cool at least 10-15 minutes before serving.
Next up I’m going to try new mixins! Chocolate Chip Green Monster muffins anyone? 😉