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Spinach Blender Muffins with Blueberries

Spinach Blender Muffins with Blueberries: A Healthy Delight

These Spinach Blender Muffins with Blueberries are a health-packed powerhouse, gluten-free and diabetic-friendly, combining delicious blueberries with nutritious spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Unsweetened Applesauce Provides natural sweetness and moisture; can replace with any liquid sweetener if desired.
  • 1 cup Maple Syrup Adds mild sweetness; can be omitted for a no-added-sugar version.
  • 2 large eggs Large Eggs, beaten Acts as a binder and adds structure to the muffins.
  • 0.5 cup Cooking Oil Supports moisture; use avocado oil or any neutral oil for best results.
  • 2 tsp Vanilla Extract Enhances the overall flavor of the muffins.
  • 2 cups Almond Flour Gluten-free base, giving a nutty flavor; substitute with GF blend or oat flour if desired.
  • 1.25 cups Rolled Oats Adds bulk and texture; can be ground into oat flour for a finer texture if preferred.
  • 1 tsp Baking Soda Leavening agent that helps the muffins rise beautifully.
  • 0.5 tsp Baking Powder Leavening agent that helps the muffins rise beautifully.
  • 4 oz Baby Spinach Nutrient booster providing vitamins and antioxidants; ensure it’s fresh to avoid excess moisture.
  • 1 cup Blueberries Adds sweetness and vibrant color; these are a perfect pairing with spinach.

Equipment

  • Blender
  • Muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tin.
  2. In a high-powered blender, combine unsweetened applesauce, maple syrup, beaten eggs, cooking oil, and vanilla extract. Blend on high for 60-90 seconds until smooth.
  3. Add almond flour, rolled oats, baking soda, and baking powder. Blend on low for 30 seconds until incorporated.
  4. Transfer batter to a mixing bowl and gently fold in half of the blueberries.
  5. Pour batter into muffin tins, filling each cup about ¾ full.
  6. Sprinkle remaining blueberries on top of the batter in each cup.
  7. Bake for 25-30 minutes until risen and toothpick comes out clean.
  8. Allow to cool for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.

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