Vegan Green Monster Muffins

Since you guys know I like to veganize my baking, I couldn’t help but throw together a vegan version of my very popular Green Monster muffins, which are inspired by Green Monster smoothies!

TIPS:

• 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!

Click here to view the non-vegan version of this recipe

Makes 12 muffins

Dry Ingredients:

• 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

Wet Ingredients:

• 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

Directions:

1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2. Add dry ingredients into a medium bowl and whisk together.
3. Whisk to beat yogurt and sugar together till light (I did this by hand for just a couple minutes).
4. Whisk in the rest of the wet ingredients.
5. 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.
6. Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8. Cool at least 10-15 minutes before serving.

Next up I’m going to try new mixins! Chocolate Chip Green Monster muffins anyone?

Tagged as: Breakfast, Brunch, Recipe