These vegan and gluten-free spinach muffins are made in a blender and combine fresh spinach, oats, avocado oil, flaxseeds, plant-based milk and more! They’re free from dye and instead get their vibrant green color from wholesome spinach. Sweet, fluffy and moist, these muffins are quick to make too — ready within 30 minutes!
These green muffins are loaded with fresh baby spinach and make for a delicious and healthy breakfast. They are naturally sweetened and allergy-friendly in that they are gluten-free, nut-free and 100% vegan (no dairy and no eggs).
I love the classics like vegan and gluten-free blueberry muffins and vegan pumpkin muffins, but this one is right up there as well! They have the perfect texture and are pretty much fail-proof to make, which is not always easy to say for plant-based muffin recipes.
My kids would tell you that they taste amazing. We have made two batches in the past two days and they've already disappeared! I knew with all three kids gobbling them up that I had to add them to the blog so everyone can get in on these vegan spinach muffins.
Why You'll Love these Gluten-Free Spinach Muffins
- Nutritious and filled with spinach you won't taste
- No grittiness
- Light and fluffy texture
- Quick and easy to make
- Kids love them
- Unique dye-free green color
Ingredients
- Gluten-free rolled old fashioned oats
- Spinach (or baby kale)
- Non-dairy milk
- Maple syrup
- Arrowroot powder
- Ground flaxseed
- Avocado oil (or melted coconut oil)
- Vanilla extract
- Apple cider vinegar (or white distilled vinegar)
- Sea salt
- Baking soda
I've never been skeptical of putting greens into smoothies, but I was slightly skeptical about putting spinach in my morning muffins. Would it take on a vibrant green color? Would I taste the spinach? Would the texture be gritty? The good news is after testing them out I discovered they are SUPER green, do NOT taste like spinach at all and have zero grittiness. They literally are perfect if I dare say!
Instructions
I love how quick and utterly simple this recipe is to make. Simply blend the wet ingredients with the spinach and add that to the dry ingredients. Then bake for a total of 20 minutes. The entire process takes less than 30 minutes.
- Preheat oven to 425˚F. Line a muffin tin with silicone baking cups or grease it.
- Blend the oats. Grind into a fine flour and set aside in a mixing bowl with a pour spout.
- Blend the rest of the dry ingredients. Blend the arrowroot powder, flaxseed, baking soda and salt until well combined. Add this mixture to the mixing bowl.
- Blend the wet ingredients and spinach. Blend the plant-based milk, maple syrup, avocado oil (or melted coconut oil), vanilla, vinegar and baby spinach until smooth and no spinach bits remain.
- Add the wet mixture from the blender to the mixing bowl with the dry ingredients. Whisk the batter until well combined and no oat chunks remain. Do not over-mix.
- Pour the batter into baking cups. Using the mixing bowl's pour spout, carefully pour the batter into the baking cups filling them ⅞ full. Top with mini vegan chocolate chips and/or hemp seeds if you like.
- Bake for 10 minutes at 425˚F.
- Reduce the oven temperature to 375˚F and bake for another 10 minutes. Do not open the oven door! This method will help make your muffins rise high and cook perfectly on the inside without burning the outside.
- Let them cool. Remove muffin tin from the oven and allow to cool slightly before transferring to a cooling rack. Once they are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy warm.
If you have picky eaters and are trying to get more nutrients into them, these blender muffins are the way to go! They are kid-friendly for all ages. My kids especially love the addition of the chocolate chips sprinkled on top of some of the muffins (their idea of course). I like to add hemp seeds to some for me for an added protein and healthy fat boost.
Helpful Tips
- Feel free to add as much spinach as you want! I find you really don't taste it even if you use an entire 5 ounce clamshell container. The more spinach you use, the greener the muffins will come out.
- Get the perfect dome-like muffin rise. Reducing the temperature from 425˚F to 375˚F midway through baking without opening the door works like a charm every time!
- Store leftovers for up to three days. Use an airtight container and store at room temperature. You can freeze them for up to three months as well!
Perfect for St. Patrick's Day
These green muffins are a healthy and festive way to celebrate St. Patrick's Day. Instead of food dyes, to make them green I simply blend the spinach with the wet ingredients before adding to the dry ingredients. You could also use this method if making pancakes on St. Patrick's Day morning.
My kids have been all about everything green this week and I have been capitalizing on it with my St. Patrick's Day snack board, healthy shamrock shake, key lime pie pudding parfaits and green tahini sauce.
Using Silicone Baking Cups
A contributor to the success of this recipe is my new BPA-free silicone baking cups (not sponsored). To say I am obsessed is an understatement. With them, you do not need to grease the muffin pan and cleanup is a total breeze. They are dishwasher friendly and come out of the dishwasher completely clean without even a pre-wash.
Most importantly, they make the perfect muffins. No sticking, burning or sogginess. Just absolute muffin-perfection. The muffins pop right out of the baking cups with ease leaving almost no crumb behind. Plus, they are great for the environment and you will never run out. I'm muffin-ready always with these secret weapons. My kids also think they are super cute. They would be adorable for cupcakes too!
(They always go for the chocolate ones as evidenced below!)
This recipe is vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. I hope you love these green muffins as much as we do. If you give this recipe a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
Fluffy Green Spinach Muffins (Vegan and Gluten-Free)
- Total Time: 25 mins
- Yield: 12 1x
- Diet: Gluten Free
Description
These vegan and gluten-free spinach muffins are made in a blender and combine fresh spinach, oats, avocado oil, flaxseeds, plant-based milk and more! They’re free from dye and instead get their vibrant green color from wholesome spinach. Sweet, fluffy and moist, these muffins are quick to make too — ready within 30 minutes!
Ingredients
- 2.5 cup gluten-free rolled old fashioned oats (or sub 1 ¾ cup + 2 tablespoons oat flour)
- 2 tablespoons arrowroot powder
- 1 tablespoons ground flaxseed
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup plain, unsweetened non-dairy milk
- ½ cup pure maple syrup
- 6 tablespoons avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white distilled vinegar
- 3-4 large handfuls fresh baby spinach or baby kale (up to 5 ounces)
Instructions
- Preheat oven to 425˚F. Line a muffin tin with silicone baking cups or grease it.
- Blend the oats. Grind into a fine flour and set aside in a mixing bowl with a pour spout.
- Blend the rest of the dry ingredients. Blend the arrowroot powder, flaxseed, baking soda and salt until well combined. Add this mixture to the mixing bowl.
- Blend the wet ingredients and spinach. Blend the plant-based milk, maple syrup, avocado oil (or melted coconut oil), vanilla, vinegar and baby spinach until smooth and no spinach bits remain.
- Add the wet mixture from the blender to the mixing bowl with the dry ingredients. Whisk the batter until well combined and no oat chunks remain. Do not over-mix.
- Pour the batter into baking cups. Using the mixing bowl's pour spout, carefully pour the batter into the baking cups filling them ⅞ full. Top with mini vegan chocolate chips and/or hemp seeds if you like.
- Bake for 10 minutes at 425˚F.
- Reduce the oven temperature to 375˚F and bake for another 10 minutes. Do not open the oven door! This method will help make your muffins rise high and cook perfectly on the inside without burning the outside.
- Let them cool. Remove muffin tin from the oven and allow to cool slightly before transferring to a cooling rack. Once they are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy warm.
Equipment
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non-stick, non-toxic muffin tin
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Notes
Store in an airtight container at room temperature for up to 3 days. These muffins can be frozen for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast or Snack
- Method: Blender and Oven
Keywords: vegan spinach muffins, gluten-free spinach muffins, green muffins
This post is sponsored by Barlean's. As always, all opinions are my own.
This recipe concept is inspired by Super Healty Kids' Sweet Spinach Muffins, Weelicious' Spinach Cake Muffins and Life is but a Dish's Easy Spinach Breakfast Muffins.
Rona says
We love these, my 6yo always request these green muffins. We have made them numerous times. Today however I had no oil or ground flax. I increased the arrowroot to three tablespoons, increased the milk to 3/4 cup and chucked in a banana to replace the oil. It was delicious!
Elaine Gordon says
Wow that’s awesome to hear! I’m so glad you have been enjoying these! We love them over here too! And thx for sharing your substitutions. Always helpful to the community to hear about swaps that work out.
Nanci Malone says
Delish! I look forward to sharing this easy, tasty-treat with my 1yo grandson. This will be added to Mom's Favorite list for future enjoyment. Thank you! 🙂
Elaine Gordon says
Thanks, Nanci! That makes me so happy to hear! I hope your grandson loves them too! I'm honored they made the Mom Fav list! 🙂 Take care!
Chelsea says
These are great! Always a fan of ways to sneak in veggies that my little doesn’t notice. A perfect snack for my daughter to bring to school.
Elaine Gordon says
Aw thank you so much, Chelsea! So happy you all enjoyed there! I love that they are portable too - perfect for packing for school lunches! And, yes, so sneaky! 😉
Kiara B says
These were absolutely delicious. I ate them all in less than 24 hours!!
Elaine Gordon says
Thank you so much, Kiara! I'm so happy you enjoyed this one! Thank you for the five star rating! Best, Elaine
Shelley says
Can these be frozen? I have them in the oven now! Can’t wait to try them ?
Elaine Gordon says
Hi, Shelley! I'm so sorry for the delay... I was on a family vacation. I hope I'm not too late... yes they can be frozen! I hope you enjoyed them!
Best, Elaine
Jodie says
I am making these now and the batter is so thick you definitely can’t pour it, they also seem like they remaining thick and not rising in the oven. I did recipe just as you said.
Elaine Gordon says
Hi, Jodie - I'm so sorry to hear this. Did you use store bought oat flour? If you made your own did you grind it all the way into a flour? Please let me know what kind of blender you were using... that can make a difference. Also, it is important to pour the batter right away into the muffin liners as the oats will absorb the liquid and thicken as it sits. Perhaps that was it. Hard to say without being there. Please let me know a little more info and I can try and help so that you have a more successful outcome next time! Best Regards, Elaine
Meggie says
Super simple and super yummy! I added vegan chocolate chips! Me and my 2 littles love them!
Elaine Gordon says
Thank you so much, Meggie! I so appreciate you letting me know and I'm so happy you enjoyed them with your little loves! Adorable! Thank you for the five star rating too! Best, Elaine
Lily Richards says
Delicious!
I added an extra handful of spinach and tried all the variations. I love the color of the muffins.
Elaine Gordon says
Awesome! So happy to hear! Perfect place to add extra greens for sure... the more the better! 🙂
Belinda says
Can cornstarch be sub for the arrowroot powder
Elaine Gordon says
Yes! 🙂
Jennifer Melcher says
Love these so much- and so do my kids- from age 1 to 6! Thank you!
Elaine Gordon says
So happy to hear that, Jennifer! I love that they work for all ages! Best, Elaine
Bethany says
Hey there! Can regular gluten free one to one flour work in place of oat flour? Unfortunately I can’t tolerate oats, but these look so delicious I want to try them! Thanks!
Elaine Gordon says
Hi Bethany: Good question. For this recipe I would say no because oat flour has such a different texture and absorption level than gluten free 1 to 1 flour. I do have some grain-free, paleo recipes on the blog. If you go to the recipe tab you can search by diet. Please let me know if you have any questions and I'm sorry this particular recipe won't be able to work for you. Best, Elaine
Fran says
Hi, can other flours be used in replace of the oat flour? Coconut? Gluten free flour? Thanks
Elaine Gordon says
Hi Fran: I have only tested this recipe with oat flour and I would guess that other flours would not work here because aot flour has such a unique texture and absorption level. I do have other recipes on the blog that are grain-free and paleo. You can filter the recipe index page by diet. I hope that helps. Best Regards, Elaine
Fran says
Hi, can other flours be used in replace of oat flour? Coconut? Gluten free?
Elaine Gordon says
Hi, Fran! I apologize this message got caught in my spam for some reason so I'm just seeing now and I'm probably too late. For this recipe, no. The oat flour has such a unique texture and acts as a binding agent too. Oats absorb differently than other flours so I definitely cannot guarantee those results. I do have grain-free recipes on the blog - please let me know if you need help finding them. Best, Elaine
Toni says
Made these last night for kindergarten. I used cornstarch, just over 1/3 c syrup (as I was adding chocolate chips to the batter), and almost 5oz spinach. You were right, you couldn’t really notice it, though my 6 year old said it tasted like clover😉 She ate it anyway, so that was a major win. I noticed the outside of the muffin felt a little “hard” to the touch but the inside was soft & moist. Not sure if that was the cornstarch sub or if maybe I mixed it too much. Will definitely try them again. Thank you for sharing! Happy Shamrock day☘️
Elaine Gordon says
Hi Toni: I'm so happy to hear you enjoyed them so much! I'm glad your 6 year old did too! In terms of the texture you mentioned, I would guess it is because you reduced the maple syrup. That throws off the dry to wet ingredient ratio. If you try this recipe again LMK if it works out better for you. Thank you and Happy Shamrock Day to you too! Best, Elaine
Noha says
These were great! My toddler loved them and enjoyed helping me make them.
Elaine Gordon says
So happy to hear that, Noha! Thank you!
Katie says
My kids 2 and 6 love love love these green muffins! We make them every month and I pack in the spinach!
Elaine Gordon says
Thank you so much, Katie! I'm so happy to hear you and your kids enjoy them so much. Thank you for the five star review! Best, Elaine
Jenn says
So good! Great meal prep recipe !
Elaine Gordon says
Thank you so much, Jenn! I love to meal prep this one too! Best, Elaine