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Spinach Blender Muffins with Blueberries

Spinach Blender Muffins with Blueberries for a Tasty Twist

These Spinach Blender Muffins with Blueberries are a nutritious and delicious breakfast option that is both gluten-free and easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Unsweetened Applesauce Adds moisture and natural sweetness; can substitute with any liquid sweetener.
  • 1/4 cup Maple Syrup Provides a hint of sweetness; optional for those avoiding added sugar.
  • 2 large Eggs Add structure and moisture; ensure they are beaten well before mixing.
  • 1/4 cup Cooking Oil Keeps muffins moist; suggested to use a neutral oil like avocado or canola.
  • 1 teaspoon Vanilla Extract Enhances sweetness and flavor; no direct substitutions suggested.
  • 1 cup Almond Flour A gluten-free base that contributes to texture; can replace with all-purpose flour or a gluten-free blend.
  • 1 cup Rolled Oats Adds fiber and texture; ensure they are ground up in the blender unless whole oat texture is desired.
  • 1 teaspoon Baking Soda Provides leavening to help the muffins rise.
  • 1 teaspoon Baking Powder Works in conjunction with baking soda for an optimal rise.
  • 2 cups Baby Spinach Adds nutrition without overwhelming taste; do not substitute with frozen spinach as it will introduce excess moisture.
  • 1 cup Blueberries Offers natural sweetness and color; fresh or frozen blueberries can be used.

Equipment

  • blender
  • Muffin tin
  • mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing with cooking spray or lining with muffin liners.
  2. In a blender, combine all ingredients except the blueberries and blend on high for 60-90 seconds until smooth.
  3. Carefully transfer the blended batter to a mixing bowl and gently fold in half of the blueberries using a spatula.
  4. Pour the muffin batter into the prepared tin, ensuring each cup is filled about 2/3 full.
  5. Sprinkle the remaining blueberries atop each muffin before baking.
  6. Bake for 25-30 minutes, checking for doneness with a toothpick.
  7. Once baked, let the muffins cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 180mgFiber: 3gSugar: 6gVitamin A: 40IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, measure ingredients accurately and avoid overbaking to maintain the vibrant green color and moist texture.

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