Easy Spinach Blender Muffins with Blueberries
These spinach muffins with blueberries are made in the blender and come together so fast!
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
Equipment
- Blender
Instructions
- Preheat your oven to 350 degrees F.
- Add all of your ingredients to a high powered blender, except for the blueberries.
- Process the batter on high for about 60-90 seconds.
- Add 1/2 of the blueberries to the batter and mix gently.
- Pour the batter into muffin tins. This recipe will make about 16 muffins.
- Drop the remaining blueberries evenly on to the top of the muffins.
- Bake the muffins for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Store leftover muffins in an airtight container or freeze for up to 6 months.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1muffin | Calories: 196kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 100mg | Fiber: 3g | Sugar: 6g
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: blender muffins, spinach muffins