Apple Carrot Spinach Muffins

Name: Apple Carrot Spinach Muffins
Ingredients: 2 cups self-rising flour; 1 cup old fashioned oats; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 3/4 cup light brown sugar; 1 cup unsweetened applesauce (you could also use grated apple if you prefer; 1 cup grated carrot, (I used a cup of baby carrots and grated those in our food processor); 1 handful of raw spinach leaves, finely chopped (after chopping in our food processor I had about 1/2 cup spinach); 2 large eggs; 1/2 tsp vanilla extract; 1/2 cup milk; 1/2 cup vegetable oil (or other cooking oil you like)

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Instructions

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Step 1

Preheat oven to 350F and grease a 24 cup muffin tin (or use cupcake liners).

Step 2

Place the flour, oats, baking powder, baking soda, spices and sugar into a large bowl and stir until combined.

Step 3

Add eggs, vanilla extract, milk and vegetable oil. Mix well with a spoon.

Step 4

Use a food processor to grate your veggies for best result, or you may grate by hand.

Step 5

Add applesauce (or grated apple), grated carrots, and spinach to your mixture, and mix well.

Step 6

Your batter should be relatively thick

Step 7

Place a couple of spoonfuls of batter in to each muffin cup. (I use a cookie dough scoop to make sure the muffins come out evenly, and I do 2 scoops in each muffin cup.) This makes about 24 muffins for me.

Step 8

Place in the oven for 15-20 minutes, until your muffins rise and a toothpick comes out clean.

Step 9

Cool and serve. (To freeze left overs, remove muffins from pan, and place on a freezer safe plate or bowl. Once the muffins are frozen, you may transfer them to a freezer bag and put back in the freezer.)

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