Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 12 muffins

The spinach gives the muffins it’s green color and the KORU® apples lend a natural sweetness and moisture. But the muffins are not at all sweet so they make a perfect foil for jam or a drizzle of honey if you prefer breakfast on the sweeter side. Or, serve them as savory muffins alongside a BBQ meal like you would corn muffins.

This recipe was inspired by the wonderful new cookbook, Little Green Kitchen. The Danish authors and bloggers have three young children and they are authorities on how to sneak more fruits and veggies into food for kids and adults alike.


  • 3 tablespoons chia seeds + 9 tablespoons of water (alternatively use 3 eggs)
  • 1 1/4 cups buckwheat flour (or substitute whole wheat flour*)
  • 1 cup oat flour, or whole oats finely ground in a blender
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup peeled and shredded KORU® apple (about 2 medium sized apple)
  • 2 cups baby spinach, loosely packed
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup plain unsweetened yogurt
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup neutral-tasting oil

For the topping:

  • 1/2 cup oats
  • 1/2 cup chopped nuts, such as walnuts or pecans
  • 2 tablespoons brown sugar
  • 2 tablespoons oil
  • Small pinch of salt


  1. Preheat the oven to 400 degrees Fahrenheit. Grease a 12-hole muffin tin or line with muffin cups.
  2. Prepare the topping: Combine the oats, nuts, maple syrup and oil in a small bowl, set aside. 
  3. Combine the chia seeds and the water, mix to cover all the seeds and set aside to gel.
  4. Add the flours, baking powder, ground ginger, salt to a large bowl, stir to combine. Add the grated apple and toss to coat.
  5. Add the spinach, chia seed mixture (or eggs if using) brown sugar, maple syrup, yogurt, vanilla and oil to a food processor or blender and process until smooth. 
  6. Add the wet ingredients to the dry ingredients and gently fold in to combine. Spoon the batter into the prepared muffin tin, distribute the topping evenly over the muffins and bake for 15-20 minutes, or until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Remove from the oven, let cool for 5 minutes in the pan, and turn the muffins out onto a cooking rack to cool completely.
  8. Store at room temperature in an airtight container for up to 3 days or freeze for up to a month.


  • Buckwheat flour is gluten free, but can substitute whole wheat flour; just note that the muffins will no longer be gluten free.
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