Vegan and Allergy-Friendly Spinach Blueberry Muffins

My daughter loves her vegetables but I am always trying to add additional ones into her diet when I can, and once these came out of the oven my daughter loved them just as much as I do.

With no nuts, eggs or dairy these are great for kids with food allergies and special diets.  

Here is how this delicious muffins will look first thing out of the oven!

Extra crumbles, extra blueberries… these are sure to please both kids and adults alike.

Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants, and spinach is a rich source of minerals, vitamins, pigments and phytonutrients. Both are nutritional powerhouses!

Kids will get a thrill out of the muffins being green (due to the spinach,) and parents will be happy about getting in some additional veggies!

Grab the easy recipe below and enjoy!

Spinach Blueberry Muffins
Serves 12
A delicious and healthy muffin made with no dairy or eggs!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 cup flour
  2. 3/4 cup oat flour
  3. 1/2 tsp baking soda
  4. 1 tsp baking powder
  5. 1/2 tsp cinnamon
  6. 1 cup applesauce
  7. 1/2 cup non-dairy milk
  8. 1/2 cup pureed spinach
  9. 1/2 cup light brown sugar
  10. 1/4 melted non-dairy butter alternative
  11. 1 flax egg*
  12. 3/4 cup blueberries
  1. 1/2 cup light brown sugar
  2. 1/2 tsp cinnamon
  3. 2 tbls non-dairy butter alternative
  4. 3 tbls flour
  1. Preheat oven to 350 degrees.
  2. Line cupcake/muffin pan with cupcake liners.
  1. Combine flour, oat flour, baking soda, baking power, and cinnamon in a medium bowl and set aside.
  2. In a large bowl combine applesauce, non-dairy milk, pureed spinach, light brown sugar, melted non-dairy butter, and flax egg.
  3. Combine medium bowl ingredients into large bowl, mixing throughly.
  4. Fold in blueberries.
  1. Combine ingredients together to form topping.
  2. Add batter into muffin pan (divide among 12,) and then sprinkle with topping.
  3. Bake for 15-18 minutes or until toothpick comes out clean.
  4. Cool on a wire rack in pan.
  5. Remove from muffin pan.
*Flax Egg
  1. Combine 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Stir well, and allow to set for 5 minutes.
  2. Will yield 12 muffins.
  3. These muffins are great for breakfast or a snack and freeze well!
Busy Bee Kate

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