Healthy Rosemary Spinach Muffins
Healthy Rosemary Spinach Muffins are full of savory flavors and added veggies. It’s the perfect muffin recipe for a packed school lunch or served with dinner.
First shared on Nourish Move Love
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Healthy Rosemary Spinach Muffins are full of veggies, fresh herbs, and added leafy greens. The spinach makes these savory muffins a rich green color. I love the bold green color, especially when added to the kids’ plate for dinner. I’ve found that the color of these muffins can be loved by kids or it goes the other way and you’ll have to get creative. For my family of four boys, we have to get creative! We like to call these muffins the Hulk muffins or the Green Lantern muffins (obviously we have a super hero love in the house!!). Once the kids have tried the muffins, they’ll love them!
Healthy Rosemary Spinach Muffins are a healthy option to swap out a piece of bread with a meal. We used to serve a piece of bread or a biscuit with meals, but now we look for different options. Something gluten-free and not so many empty carbs. And having the added carrots and spinach in these muffins is a big bonus in my book! The spinach makes them sweet and the carrots help make them more moist. The fresh rosemary is just an amazing flavor, quite possibly my favorite herb. Combined with the other spices of onion powder, garlic powder, & sea salt, the flavors of the muffin are very savory and robust.
My thoughts on making these muffins. Turn this healthy recipe into part of your meal prep Sunday! (Or Monday or Thursday or whenever you get that extra hour for meal prepping!) They only take about 15 minutes to mix together. I food process the carrots and spinach, add them to a bowl then add the rest of the ingredients. Mix everything together and lastly scoop the batter into the prepared muffin tins. They’ll only take 20-25 minutes to bake and then they’re ready to serve! We love them served with my Hamburger Soup or Turmeric Chicken Soup (perfect for fall!) or a big bowl of Slow Cooker Chicken Bacon Soup.
Used in this recipe:
- 2 eggs
- 2 medium carrots, peeled and cut in thirds
- 2 heaping handfuls spinach
- 1/2 cup gluten free flour blend
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp fresh rosemary
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Preheat oven to 350 degrees. Line 6 muffin cups with parchment paper or spray with cooking spray.
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In a food processor, place the carrots and spinach. Process for 30 seconds, scrape down sides and process another 30 seconds or until carrots are in small pieces.
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Scoop out carrots and spinach into a mixing bowl. Add eggs, flour, sea salt, onion and garlic powder, and fresh rosemary. Stir all ingredients together.
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Scoop batter evenly into 6 muffin cups. Bake in the oven for 20-25 minutes.
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Remove from oven. Let cool slightly before serving.
Store leftovers in an airtight container for up to 4 days. May freeze in a freezer baggie/container for up to one month.
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