Spinach Pear Pecan Mini Muffins (No Refined-Sugar)

These are one of my favorite ways to pack extra greens into a toddler-friendly snack. Fresh spinach blends seamlessly with sweet ripe pear, while finely crushed pecans add healthy fats and a subtle nutty flavor. Naturally sweetened with a touch of maple syrup and made with simple whole-food ingredients, these soft and moist mini muffins are perfect for breakfast, snack time, or on-the-go bites for little ones.

Ingredients

(Makes 12 mini muffins)

Wet ingredients:

• 1 cup packed fresh baby spinach

• 1/2 cup ripe pear, diced

• 1 egg, room temperature

• 3 tbsp whole milk yogurt

• 1 tbsp extra virgin olive oil

• 3 tbsp pure maple syrup

Dry ingredients:

• 1/2 cup organic all-purpose flour

• 1/3 cup organic sprouted oat flour

• 1 tbsp ground flaxseed

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• pinch mineral salt

• 2 tbsp finely crushed pecans, more for topping

Instructions:

1. Preheat oven to 390°F and line or grease your mini muffin pan.
2. In a blender, add spinach, pear, egg, yogurt, oil, maple syrup and blend until smooth.
3. Transfer the blended mixture to a mixing bowl.
4. Continue to add dry ingredients. Gently mix until just combined. Do not overmix.
5. Fill muffin cavities almost to the top and sprinkle with additional crushed pecans, if using.
6. Bake at 390°F for 10 minutes, then reduce heat to 360°F and bake another 5-8 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for a few minutes before transferring to a wire rack.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture and help prevent sogginess.
• Refrigerator: Store in an airtight container for up to 5 days. Warm for 10–15 seconds in the microwave or let come to room temperature before serving for the best texture.
• Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Freeze in a single layer first if possible, then transfer to a bag to prevent sticking.
• To Reheat: Thaw overnight in the refrigerator or at room temperature for about 30 minutes. Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through.

Pro Tip:

• For the freshest muffins, let them cool completely before storing. Trapping warm muffins in a container creates condensation, which can make them soggy and shorten their shelf life.