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!
Ingredients
Units
Scale
- 1 3/4 cup + 2 tablespoons gluten-free oat flour (do not replace with any other flour)
- 2 tablespoons arrowroot powder
- 2 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup plain, unsweetened non-dairy milk
- 1/2 cup pure maple syrup
- 6 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white distilled vinegar
- 3-4 large handfuls fresh baby spinach (up to 5 ounces total)
Instructions
- Preheat oven to 350˚F. Line a muffin tin with silicone baking cups or grease it.
- Mix the dry ingredients. In a mixing bowl combine the arrowroot powder, flaxseed, baking soda and salt with a whisk until well combined.
- Blend the wet ingredients and spinach. In a high speed blender, blend the plant-based milk, maple syrup, avocado 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 7/8 full. I love to use this silicone muffin pan. Top with mini vegan chocolate chips and/or hemp seeds if you like.
- Bake for 17 minutes at 350˚F.
- Let them cool. Remove muffin tin from the oven and allow to cool completely before gently removing them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to five days. These muffins can be frozen for up to 3 months.
- Prep Time: 5 mins
- Cook Time: 17 minutes
- Category: Breakfast or Snack
- Method: Blender and Oven
