Healthy Rolled Oat, Kale, Spinach Muffins (Gluten Free)

Jack loves muffins. Jack loves making muffins with me. Today, he even added “muffins” to our Thankful Tree. Haha. So how do I make muffins that aren’t loaded in sugar, and super fattening? Magic! No, substitutions.

Here’s what you’ll need to make healthy, gluten free muffins:

  • 2 cups organic rolled oats + 1 Tbs as topper
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp ground flax seed mixed with 2 tablespoons water (acts as an egg)
  • 1 over ripe large banana
  • 3/4 cup milk substitute (I used oat milk – makes them better!)
  • 1/2 bag spinach
  • 1/2 bag kale * if kale is too pungent for you use an entire bag of spinach instead
  • 1/4 cup dark chocolate chips
  • IF you’re used to sweeter muffins, add a 1/4 cup of honey
  1. Set your oven to 325 and add coconut oil, or oil of choice to your muffin tin.
  2. Throw the two cups of rolled oats into a high powered blender like a Vitamix or Ninja . Grind until you make a flour. Organic rolled oats are gluten free. Make sure to purchase organic as the process for them to remain organic certifies that no contaminants will have crossed their path.
  3. In a large bowl mix all of your dry ingredients.dsc05149
  4. Using the high powered blender mix all of your wet starting with the vanilla and stopping short at the chocolate chips. Your mix will look pretty green and will smell…confusing if you’re using kale.
  5. Pour into your dry and mix with a spoon. If your mix is too dense add another 1/4 cup of milk substitute. It should be thick but you should be able to pour it. Throw in the chocolate chips and give one more good stir.
  6. Pour into your muffin tin at about 3/4 of the way full. It should be enough for 12. Sprinkle rolled oats and chocolate chips on top. dsc05155
  7. Bake for 18 to 20 minutes. Stick a fork in it, if you don’t feel comfortable with the time. If it comes back clean – they’re ready!




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