Description
These Mint Chocolate Chip Oat Muffins are a fun and healthy twist on a classic flavor combination. Naturally colored green with spinach, these gluten-free, dairy-free, and vegan-friendly muffins are perfect for St. Patrick’s Day or a nutritious breakfast. With minty freshness, chocolate chips, and wholesome ingredients, they’re an easy-to-make, grab-and-go treat!
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)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or spray with non-stick spray.
2. Blend the Wet Ingredients:
- In a food processor, blend the spinach until pureed.
- Add coconut oil, applesauce, and mint extract to the food processor and blend until smooth.
- Add the eggs (or flax eggs) and blend briefly to combine.
3. Mix the Dry Ingredients:
- Add the oat flour, baking powder, baking soda, and salt to the food processor. Blend briefly until just combined, being careful not to overmix.
4. Add Chocolate Chips:
- Remove the batter from the food processor and fold in the chocolate chips by hand.
5. Bake the Muffins:
- 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.
6. Cool and Serve:
- Let the muffins cool before serving.
Notes
- Vegan: Use flax eggs instead of regular eggs.
- Sugar-free: Use sugar-free chocolate chips to make the muffins sugar-free.
- Add-ins: Customize with nuts, seeds, or dried fruit for extra texture and flavor.
- Prep Time: 10 minute
- Cook Time: 17 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
