Spinach Muffins

Artist: Anthea ( Modified by Diana Howard to meet her dietary needs) Prep Time: 10min Cook Time: 25min

Spinach Blender Muffins

Description: These Spinach Breakfast Muffins are gluten free muffins made with oat flour or almond flour as a wheat substitute. They are sugar free with the exception of the chocolate chips and the honey we added along with the naturally occuring sugar in the 100% orange juice.


1 cup of 100% orange juice

2 cups packed spinach

½ cup unsweetened applesauce

¼ cup avocado oil or olive oil

1 tablespoon vanilla extract

1 ¼ cup raw old-fashioned oats

1 cup almond or oat flour

¼ cup ground flaxseed

1 ½ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup chocolate chips

Just swirl in honey and adjust to your liking:)


  1. Preheat oven to 400 degrees F.  Line 12-count muffin pan with high quality muffin liners. 
  2. In a blender, add Orange Juice, spinach, applesauce, oil and vanilla and blend until spinach is fully pureed.
  3. Add oats, almond or oat flour, flaxseed, baking powder, baking soda and salt to mixture in blender and pulse until fully mixed, scraping down sides of blender as needed.
  4. Add eggs and pulse quickly, just until incorporated; taking care not to over-mix.
  5. Stir in chocolate chips and pour muffin batter evenly into 12 muffin cups.  Top with additional chocolate chips if desired; bake in oven for 25 minutes.
  6. Once removed from oven, allow muffins to rest in pan for 5 minutes before transferring to wire drying rack to fully cool before enjoying.