Description
Quick, healthy, and made in one blender, these spinach muffins with blueberries are perfect for breakfast, snacks, or meal prep. Naturally sweet and gluten-free.
Ingredients
1 cup unsweetened applesauce
¼ cup maple syrup
2 large eggs, beaten
½ cup cooking oil
2 tsp vanilla extract
2 cups almond flour
1 ¼ cups rolled oats
1 tsp baking soda
½ tsp baking powder
4 oz. baby spinach
1 cup blueberries (fresh or frozen)
Instructions
1. Preheat oven to 350°F.
2. Add all ingredients except blueberries to blender.
3. Blend for 60–90 seconds until smooth.
4. Fold in half the blueberries gently.
5. Divide batter into muffin tin.
6. Top with remaining blueberries.
7. Bake for 25–30 minutes or until toothpick comes out clean.
8. Cool before storing.
Notes
Use baby spinach for best results. Almond flour can be swapped for oat flour. Store in an airtight container or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Blender, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 196
- Sugar: 6g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g