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Dye-Free Green Muffins (vegan + gluten-free + nut-free + refined sugar-free)

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 12 1x
  • Diet: Gluten Free


These plant-based and gluten-free muffins are a great way to pack in tons of nutrients. They are sweet, light, fluffy and absolutely delicious. They never last long in our house and my kids love helping me make these. The more spinach you use the greener they will turn out! They are great for breakfast on the go or school lunches since they travel well. You can leave them plain or top them with chocolate chips or hemp seeds as shown.


  • 2.5 cup gluten-free rolled old fashioned oats
  • 2 tablespoons arrowroot powder
  • 1 tablespoons Barlean’s Organic Forti-Flax (ground flaxseed)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup plain, unsweetened non-dairy milk (I used oat milk)
  • ½ cup pure maple syrup
  • 6 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 34 large handfuls fresh baby spinach (up to 5 ounces)


  1. Preheat oven to 425 degrees. Line a muffin tin with silicon baking cups or grease the muffin tin.
  2. In a high speed blender, add the oats and grind into a fine flour. Set aside into a medium sized mixing bowl with a pour spout. Add the rest of the dry ingredients (arrowroot powder, flaxseed, baking soda and salt). Stir until well combined.
  3. Rinse out the blender and add all the wet ingredients plus spinach to the blender (milk, maple syrup, avocado oil, vanilla, vinegar and baby spinach). Blend until smooth and no spinach bits remain. Feel free to add as much spinach as you want. I find you really don’t taste it. You can add an entire 5 ounce clamshell container if you want.
  4. Pour the wet ingredients from the blender into the dry ingredients in the mixing bowl. Whisk until well combined and no oat chunks remain. Do not over-mix. Using the mixing bowl‘s pour spout, carefully pour the batter into the baking cups filling them 7/8ths full. Top with mini vegan chocolate chips or hemp seeds if you like.
  5. Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 10 minutes. This method will help make your muffins rise high and cook perfectly on the inside too without burning the outside of the muffins.
  6. Remove muffin tin from oven and allow to cool slightly before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicon baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy warm. Store leftovers in an airtight container at room temperature for up to three days.



Sometimes we add 1/4 teaspoon ground cinnamon. Entirely optional but a fun spin on these.

You could also put hemp seeds or chocolate chips in the batter instead of just on top.

  • Category: Breakfast or Snack
  • Method: Blender and Oven

Keywords: Healthy Green Muffins

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