Easy Spinach Blender Muffins with Blueberries Recipe
These Easy Spinach Blender Muffins with Blueberries are a nutritious and delicious treat perfect for breakfast or a snack. Packed with wholesome ingredients like almond flour, rolled oats, and fresh spinach, these muffins are naturally sweetened with maple syrup and applesauce. The use of a blender makes the batter preparation quick and effortless, while blueberries add bursts of sweet and tangy flavor. Ideal for those seeking a healthy, fiber-rich baked good with a tender crumb and vibrant green hue from the spinach.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 16 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsweetened applesauce
- ¼ cup maple syrup
- 2 large eggs, beaten
- ½ cup cooking oil
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups almond flour
- 1 ¼ cups rolled oats
- 1 tsp baking soda
- ½ tsp baking powder
Add-ins
- 4 oz. baby spinach
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when your batter is prepared.
- Blend Ingredients: Place all ingredients except the blueberries into a high-powered blender. Processing the batter for 60 to 90 seconds will thoroughly combine and pulverize the spinach, creating a smooth green batter.
- Add Blueberries: Stir gently half of the blueberries into the batter to distribute them evenly without crushing them.
- Fill Muffin Tins: Pour the batter into a muffin tin, filling the cups evenly. This recipe yields about 16 muffins.
- Top with Blueberries: Evenly drop the remaining blueberries on top of each muffin for a pretty, fruity finish.
- Bake: Bake the muffins for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully cooked.
- Cool and Store: Allow muffins to cool before storing. Keep leftovers in an airtight container or freeze them for up to six months to maintain freshness.
Notes
- Use fresh or frozen blueberries as per availability; no need to thaw if frozen.
- For a vegan option, replace eggs with flax eggs or another egg substitute and use a vegan-friendly oil.
- Ensure the blender is high-powered to properly blend spinach and oats for a smooth batter.
- If you prefer sweeter muffins, add a little extra maple syrup or a pinch of cinnamon for extra flavor.
- Almond flour and rolled oats provide a gluten-free base, but ensure oats are certified gluten-free if necessary.
- Store muffins at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: spinach muffins, blueberry muffins, healthy muffins, blender muffins, gluten-free muffins, breakfast muffins, almond flour muffins, easy muffins
