How to make:
Gluten-Free Spinach Muffins
If you struggle to get your greens in, how about making some muffins? These vegan & gluten-free Spinach Muffins are packed with nutritious spinach you can’t even taste.
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Yield:
12 muffins 1x
Rating:
Ingredients
- Non-stick spray or muffin liners
- 2 1/4 cups all purpose gluten-free flour*
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 cups spinach, tightly packed
- 2/3 cup coconut sugar
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 medium banana, mashed
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin pan with muffins liners or spray with non-stick spray.
- In a large bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
- In a blender, add spinach, sugar, milk, oil, applesauce, vanilla and vinegar. Blend until completely smooth and there are no spinach chunks.
- Add spinach mixture and mashed banana to the flour mixture. Whisk until all ingredients are combined. Pour batter evenly into each muffin cup, about 3/4 full.
- Bake for 5 minutes, then reduce heat to 350°F. Bake for an additional 25-27 minutes, until a toothpick inserted in a muffin comes out clean. Remove the muffins and let them cool in the pan for 10 minutes.
Notes
*All gluten-free flour blends are made differently. I’ve only tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Flour, so I can’t say how other blends will work.
Find it online: https://www.emilieeats.com/gluten-free-spinach-muffins/