Why You’ll Love This Recipe

These Mint Chocolate Chip Oat Muffins are a great way to start your day with a healthy, grab-and-go breakfast. They are made with wholesome ingredients like oat flour and fresh spinach, giving them a light texture and a natural green color. The mint extract provides a refreshing flavor, while the chocolate chips add a touch of indulgence. Plus, you can make these muffins with a food processor for ease, making cleanup a breeze!

Ingredients

2 cups fresh spinach, washed
1/2 cup coconut oil, melted
1 cup applesauce
1 tsp mint extract
2 eggs (or flax eggs for a vegan option)
1 3/4 cup oat flour (certified gluten-free)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (dairy-free, sugar-free, or vegan, if needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners or spray with non-stick spray.
In a food processor, blend the spinach until pureed. Add coconut oil, applesauce, and mint extract, then blend until smooth. Add the eggs (or flax eggs) and blend briefly.
Add oat flour, baking powder, baking soda, and salt to the food processor. Blend briefly until just combined. Be careful not to overmix.
Remove the batter from the food processor and fold in the chocolate chips by hand.
Scoop the batter into the muffin tin, filling each cavity about 2/3 full.
Bake for 15-17 minutes, or until the tops are set and a toothpick inserted comes out clean.
Let the muffins cool before serving.

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 17 minutes
Total time: 27 minutes

Variations

Vegan: Use flax eggs instead of regular eggs.
Sugar-free: Use sugar-free chocolate chips to make the muffins sugar-free.
Add-ins: You can add nuts, seeds, or dried fruit to customize these muffins to your liking.

Storage/Reheating

Store these muffins in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage. Simply reheat them in the microwave for a quick breakfast or snack.

FAQs

How do I make flax eggs for this recipe?

To make flax eggs, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes to thicken before using.

Can I use a regular blender instead of a food processor?

Yes, you can use a regular blender, but a food processor works better for mixing the ingredients smoothly.

Are these muffins really green from spinach?

Yes! The spinach provides a natural green color, but the mint extract masks the spinach flavor, so they taste like mint chocolate chip without any veggie taste.

Can I use a different flour instead of oat flour?

You can use another gluten-free flour blend, but oat flour yields the best texture for these muffins.

Are these muffins vegan?

Yes, you can make them vegan by using flax eggs and ensuring the chocolate chips are dairy-free.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can add a small amount of your favorite sweetener, such as honey, maple syrup, or a sugar alternative.

Can I make these muffins nut-free?

Yes, this recipe is nut-free as long as you use certified gluten-free oat flour.

How long do these muffins stay fresh?

These muffins will last for up to 1 week in the refrigerator or can be frozen for up to 3 months.

Can I use a different type of oil instead of coconut oil?

Yes, you can substitute coconut oil with other oils, such as avocado oil or vegetable oil.

Can I make these muffins in mini muffin tins?

Yes, if you use mini muffin tins, reduce the baking time to about 10-12 minutes.

Conclusion

These Mint Chocolate Chip Oat Muffins are the perfect way to enjoy a fun and healthy breakfast or snack. With their naturally green color and the delicious combination of mint and chocolate, they’re sure to be a hit. Whether you’re celebrating St. Patrick’s Day or just looking for a tasty, nutritious muffin, this recipe is a must-try!