COCONUT-SPINACH MUFFINS 🍃
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Shredded coconut often contains sulfites, and since it's a major allergen, it's important to offer it to your baby. That's why I created this recipe: to offer sulfites in a tasty snack that's also rich in iron thanks to the spinach, which doesn't take away the coconut flavor!
Ingredients :
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened applesauce
- 6 frozen spinach balls
- 1/2 cup unsweetened shredded coconut
- 1 egg
- 2 tsp coconut oil
- 2 tsp natural vanilla essence
- 1 tsp baking powder
Preparation :
- In a food processor, combine the egg, coconut oil, spinach, vanilla, and applesauce until smooth.
- Gradually add the flour and baking powder, then mix and finish by adding the grated coconut.
- Pour the mixture into a muffin pan (well greased or silicone) and bake at 350F for 20 minutes.
Makes 12 muffins.
This recipe can be stored for up to 5 days in the refrigerator and up to 3 months in the
freezer.
DME Specifications:
This recipe can be served from 6 months by cutting the muffin in half and serving one half at a time.
Beware of egg allergens and sulfites (found in most fruits
dried, here coconut) which must be introduced according to the recommendations
introduction of priority allergens.
Alternatives 👇🏼
Can you replace eggs with “chia eggs”?
For each egg to be replaced, mix 1 teaspoon of ground chia seeds with 3 tablespoons of room temperature water (water that is too cold slows down the mucilage).
Stir well, and let stand for at least 15 minutes.
You can then use your “chia egg” to replace your egg in a recipe!
Recipe by Laurence M. Guay