I truly love holidays. Any excuse to celebrate life and enjoy it with delicious food. These healthy muffins sneak in some great vegetables that you wouldn't even know were there despite their color. I use veggie puree to add a green color instead of chemical dye-- it also adds vitamins and fiber. These muffins wont appear VERY green on the outside but will be green on the inside.
Ingredients:
3 tablespoons Finely chopped broccoli
3 tablespoons Pureed spinach
1/3 cup Flax meal
1/4 cup Almond butter (or meal)
2 tablespoons Milk (i used coconut)
1 1/2 teaspoon Apple cider vinegar
1 1/2 teaspoon Baking soda
1 1/2 tablespoon Cinnamon
1 tablespoon Stevia
3 Eggs
Preheat oven to 400. Finely chop or grate broccoli tops until 3 full tablespoons are prepared. Place spinach in food processor, make sure no large chunks remain and add to bowl with broccoli. Add flax meal and almond butter to mixture and mix well. Add egg, milk, cinnamon, and stevia to mixture. Last add apple cider and baking soda and mix thoroughly. Pour batter into muffin cups and bake for about 20 minutes, or until top of muffins begin to brown. Let cool and serve with butter or honey and enjoy!
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