Description
These healthy spinach blueberry blender muffins are a nutrient-packed breakfast or snack option that’s perfect for busy mornings. Made with almond flour, oats, and fresh spinach, they’re naturally sweetened and gluten-free, with a moist, tender texture and bursts of blueberry in every bite.
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 fresh or frozen blueberries
Instructions
Preheat oven to 350°F (175°C).
Add all ingredients except blueberries to a high-powered blender.
Blend on high for 60–90 seconds until smooth.
Stir in half the blueberries by hand.
Pour the batter into muffin tins, filling about ¾ full.
Top each muffin with remaining blueberries.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool before serving. Store leftovers in an airtight container or freeze for up to 6 months.
Notes
Use frozen blueberries without thawing to avoid extra moisture.
To make dairy-free, ensure the cooking oil used is plant-based.
Great for meal prep — freeze and reheat as needed.
This recipe yields approximately 16 standard-sized muffins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
