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Mint Chocolate Chip Oat Muffins (naturally colored, gluten-free, dairy-free, sugar-free option, vegan option)

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 248 kcal


  • 2 cups spinach, fresh (washed)
  • 1/2 cup coconut oil, melted
  • 1 cup applesauce
  • 1 tsp mint extract
  • 2 eggs (or flax eggs)
  • 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 and/or vegan, if necessary)


  1. Preheat your oven to 350 and line a muffin tin, or spray with non-stick spray.

  2. In a food processor, add your spinach and blend till pureed. Add your coconut oil, applesauce, and mint extract and blend till smooth. Next, add your eggs in and briefly blend. 

  3. Pour your dry ingredients into the food processor and briefly blend till smooth (oat flour, baking powder, baking soda, salt). 

  4. Remove your bowl from your food processor base and stir your chocolate chips into your muffin batter by hand. 

  5. Fill each muffin tin about 2/3 way full, till all 12 muffin cavities are full. Bake in the oven for 15-17 minutes, or till the tops are set and a toothpick inserted comes out clean.

  6. Let cool and devour!

Recipe Notes

*You should also be able to make these muffins with a high powdered blender. *These muffins last stored in an airtight container in the fridge for a week.