© 2014 Can Caramelo

Apple-Spinach-Honey Muffins

Yes I know they look kind of scary with this luminous green color. What’s to expect? Salty? Sweet? Some asked if they were made with pistachios… the answer is NO. The green color stems from raw spinach. But the muffins are sweet. The spinach gives it the color but you can’t really taste it. You taste the honey, the whole spelt flour and fruitiness in their moist and rich texture. The grated apple keeps them fresh for several days. Actually I had one on the third day and I thought it was better than on the first, as texture and flavors really come together with time. Plus, these muffins are thrown together in 20 minutes.

beautiful apple spinach muffin
The coconut cream on top is a delicious vegan alternative for whipped cream. Just be careful not to overbeat it!!! I’ve had some disastrous experience here, it happened to me not only once, but twice. The first time I added some medjool dates to sweeten and thought there had been a chemical reaction with this combination. But then it happened again, and at least now I know what to avoid. Similar to cream that turns butter when you beat it too long, coconut cream turns into something like coconut butter and buttermilk. I couldn’t think of any way to save it and sadly watched it flushing down the toilet. I hate throwing food away, if you do too, be careful. With a stand or hand mixer it doesn’t happen fast, but if you use a high speed blender, just blend very shortly. If you don’t use all the coconut cream, it stays fresh for several days stored in an airtight container in the fridge. You might use the leftovers in your smoothies, porridge, on cake, pancakes, dip your cookies in… and so on.

apple spinach muffins pieces
Makes 12 large muffins or 24 very small plus 4 large muffins.

• 1 cup whole spelt flour
• 1 cup light spelt flour
• 1 cup ground almonds
• 2 eggs
• 1 cup fresh spinach leaves
• 2 apples, coarsely grated
• 1/4 tsp sea salt
• 1/2 cup honey
• 1 can of coconut milk (400ml) chilled for at least 10h
• 1 tsp baking powder
• 1tsp baking soda
• juice from 1 lime
• 1/2 cup olive or coconut oil + some more for oiling the tray
• pomegranate (optional)
• 1 tablespoon of liquid sweetener for the coconut cream (agave syrup, maple syrup, stevia…)

Preheat the oven to 200ºC (400ºF) for mini muffins, to 180ºC (350ºF) for large muffins. Carefully open the coconut milk. Scoop the solid part into a mixing bowl and leave the coconut water in the can. In a big mixing bowl, beat the eggs until fluffy (around 1min), then add the honey, lime juice, oil and grated apples while you keep stirring. Blend the spinach with the coconut water until homogeneous and add it. In a separate bowl, whisk together the dry ingredients, then add them to the wet mixture. Oil a muffin pan or line with paper liners and pour the batter into it (filling them a little more than half, as they will rise). Bake the mini-muffins on the middle rack for 15-20 minutes or large muffins for 20-25 minutes, until a cake tester comes out clean. Let them cool down for at least 20min. Meanwhile, beat the solid part of the coconut milk until creamy and add sweetener to taste (adjust the amount according to how sweet you like it). Top the muffins with coconut cream and sprinkle with some pomegranate (optional, but beautiful and delicious).



  1. Isabelle Düring
    Posted 14 Mar ’14 at 9:15 pm | #

    Es sieht fantastisch aus, zum Anbeißen. Das Grün erfrischend, nicht salzig und die Granatapfelkerne wie geschaffen für den Muffin. Liebste Grüße aus dem sonnigen Berlin. Isabelle

  2. Posted 14 Mar ’14 at 9:49 pm | #

    Ohh danke Easy!!! Viele liebe Gruesse, hier ist es auch schoen sonnig und immer waermer und mein Gemuese waechst wie verrueckt! Kuesse

  3. Valentina
    Posted 15 Mar ’14 at 8:37 am | #

    Tasting this was a great experience. Ferran Adriá is mr. nobody in comparison with Lenka’s treasures

  4. Posted 15 Mar ’14 at 12:44 pm | #

    Mmm, parecen deliciosos!, qué lindos colores entre la espinaca y la granada! Me encantan las recetas que estás haciendo Lenkis, no dejas de sorprendernos!!!

  5. Posted 15 Mar ’14 at 9:21 pm | #

    Haha, you know how to keep preparing me food for you! Thanks Valentina!

Post a Comment

Your email is never published nor shared.