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Gluten Free Spinach Chia Muffins
Prep Time
15 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
35 mins
 
Sweetened only with fruit and chock full of good-for-you ingredients these gluten free spinach chia muffins make the perfect breakfast or snack!
Serves: 12 Muffins
Ingredients
  • 2 ½ Cups Gluten Free Rolled Oats, quick cooking will work too
  • 2 Tablespoons Flax
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Cinnamon
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • Pinch of Fresh Nutmeg, optional
  • 2 Large Eggs
  • ¼ Cup Melted Coconut Oil
  • ¼ Cup Greek Yogurt
  • 2 Pears, unpeeled & very ripe, chopped into chunks*
  • 1 Medium Banana, very ripe
  • 2 Cups Packed Baby Spinach
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Chia Seeds
Instructions
  1. Process the oats into a fine flour using a high-speed blender. Place the oat flour into a large bowl and whisk in the flax, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
  2. Add the eggs, coconut oil, yogurt, pears, banana, spinach, and vanilla extract to the blender. Blend on high speed until very smooth.
  3. Pour the wet ingredients into the bowl with the dry and stir gently to combine. Stir in the chia seeds and set the bowl aside while you preheat the oven and prepare your pan.
  4. Preheat the oven to 400º.
  5. Grease a standard muffin pan with coconut oil or cooking spray. Scoop the muffins evenly among the pan, filling them almost to the top. You will get 12 muffins.
  6. Bake the muffins for 15-20 minutes or until lightly golden and a cake tester comes out clean (or with a few crumbs attached). My muffins bake up perfectly at 18 minutes.
  7. Allow the muffins to cool for 10 minutes in the pan before transferring them to a cooling rack to cool completely.
  8. Muffins will keep for 3 days in an airtight container and freeze beautifully for longer storage.
Recipe Notes

Possible substitutions:

  • Apples instead of pears and even applesauce (I'd try 1 cup)
  • Frozen spinach (thawed and extra liquid squeezed out, I'd say about 1/2 cup)
  • Try other vegetables! I've successfully made these muffins with carrots (cut up 2 medium carrots and toss them in the blender, but if you don't have a high speed blender you'll want to grate them first)
  • The flax could be omitted and even the chia seeds, just add more oat flour (I'd try around 1/4 cup)
  • No yogurt? Just leave it out, but reduce the oats by a half cup (use 2 cups instead of 2 1/2!) Omitting the yogurt will also make these dairy free!

 

Freeze any leftover muffins by placing them on a baking sheet in the freezer until frozen solid. Then transfer to your preferred storage vessel.