I finally came up with the perfect SPINACH muffins to get my challenging and picky 4 year old to eat his vegetables! I can’t stop cheesing! I’m so happy! It’s been a long time and lots of baking and cooking to get this kid to eat vegetables. It never used to be this hard with him. Something changed before he was two years old and it’s made everything so much more complicated.
Before he was around 18mths he used to eat anything and everything- all types of Vegetables and all sorts of meals that I would make him. He never turned food away or said no! He would drink smoothies, oatmeal, strawberries, spinach, broccoli, peas. He loved food! Looking back now everything changed after his 18mth immunizations. He came home with an extremely high fever and his leg was swollen and red. His attitude changed instantly, he started having emotional breakdowns, ocd about everything especially his toys. They were lined up by colors, sizes and themes. Then his speech stopped.
I’ve been working with him and he’s doing much better since he has turned 4. He’s been able to let go of his comfort items like the bottle and his emotional breakdowns aren’t as bad as they used to be. I’ve taught him the difference of being sad versus being angry. He would get frustrated that I couldn’t understand him anymore and would get so angry and cry. It was emotionally harder on him then me. I had to realize it was bothering him more than me. Now he’s able to tell me when he’s sad or he’s mad. His speech is so much better and I’m able to understand him much more clear but he still has difficulty with pronunciation. This is the perfect recipe and it made my son happy to be eating “muscle food”. So I called them Hulk muffins! Seeing that this worked, all this week I’m going to try to make a new colored muffin with new vegetables with the superhero theme! Stay tuned because he asked for “Spider-Man” muffins next!
To begin, preheat your oven to 350F, line a muffin try with muffin liners and set it aside.
Then, start with the dry ingredients.
Add the all-purpose flour and the oat flour to a large mixing bowl.
Then, add in the coconut sugar, cinnamon, baking powder, baking soda and sea salt.
Mix all dry ingredients together until thoroughly combined and flour is uniform throughout.
Next, add your fresh spinach, applesauce, sunflower oil, chia gel and vanilla extract to a high-speed blender.
Pulse until you get a creamy liquid.
Tip: I also added in 1/2 tablespoon of spring water to help move it around a little more.
Pour your spinach purée into the mixing bowl that holds the dry ingredients. Fold the ingredients together to fully combine.
Then, add in the ⅓ cup of almond milk and incorporate that with the spinach batter.
Using a small cookie scoop, scoop out enough batter to divide into the liners of the 12 muffin cups.
I had had a little left over so I made myself a personal extra-large muffin.
Bake the muffins for 21 minutes. It will be done when a toothpick inserted in the center of the muffin comes out clean.
Remove the muffin tray from the oven.
Then, remove the muffins from the muffin tray and place on a cooling rack so they cook off. Let them sit about 10 minutes before serving or eating.