Spapple Berry Muffins

I made that word up, though I probably didn't need to tell you that. Spinach + apple + blueberry combine to make one gloriously tasty muffin that tastes just like these but healthier. Aaron was a very sad man that I did not make him the original ones but his face lit up when he tried these and he admitted they were really good. Because spinach is milder than kale it's easier to "hide" in pastries if you have a sweet tooth but still want to ingest some nutrients too. Next step is to see how much spinach I can get in these before you can actually taste it...

Spapple Berry Muffins (makes 8)

1/4 cup coconut milk
1 tsp. lemon zest
1 tsp. lemon juice
1/2 apple, chopped
1 Tbls. canola oil
2 cups packed baby spinach leaves
1 cup flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1 cup blueberries
2 Tbls. oats

Preheat the oven to 375 F. In a small bowl mix the lemon juice and the coconut milk and let sit for a few minutes. In the meantime, mix together the flour, baking powder, baking soda, and salt in a small bowl. Blend together the spinach, apple, lemon zest, oil, and coconut milk mixture. Transfer the spinach mixture to a large bowl and stir in the sugar.

Add the dry ingredients to the wet ingredients and stir in the blueberries.

Divide evenly among 8 muffin wells and sprinkle oats on top. Bake for 20 minutes.