Superfood Breakfast Muffins
Green Breakfast Muffins
2 1/2 cups baby spinach
1/2 cup all natural applesauce
1 tsp vanilla extract (or butter extract, either works)
1 1/2 tsp cardamom
3 tb sweetener (I used Truvia)
1/4 cup liquid sweetener (agave nectar or maple syrup)
1/2 cup whole wheat flour
1/2 cup wheat bran
1/2 cup oatmeal
1 tsp baking soda
1/2 tsp baking powder
Combine spinach, applesauce, extract, cardamom, sweetener, and liquid sweetener in food processor or blender. Pulse until spinach is completely smooth, and no pieces remain.
In bowl, sift flour, bran, oatmeal, soda, and powder until even. Stir into wet ingredients until moist throughout. Fill muffins tins 2/3 full, and top with flax seeds.
Bake at 350 degrees for about 25 minutes, until centers are cooked and tops are just browned. Let cool completely. Makes about 4 muffins.
Coconut Cashew Butter
2 cups cashews
1/2 cup coconut flakes, unsweetened
1/4 cup liquid sweetener (agave preferred)
1/8 cup applesauce or almond milk
Combine all ingredients in food processor until smooth and creamy. If necessary, add more applesauce or almond milk until butter is smooth.