Thanks to the ground flaxseeds and almond flour, these sweet spinach muffins are packed with gut-healthy fiber, satiating protein and anti-inflammatory omega-3 fatty acids.

Dry ingredients:
¾ cup oat flour
¾ cup teff flour
½ cup almond meal
¼ cup ground flax seeds
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup chocolate chips

Wet ingredients:
¾ almond or dairy-free milk
½ cup honey or maple syrup
1 large banana
1 5- or 6-oz bag of fresh 
   baby spinach
1/3 cup avocado oil, coconut 
   oil (melted), or butter (melted)
1 large egg
1 tsp vanilla extract

Preheat oven to 350° F. Combine all dry ingredients except chocolate chips in a large mixing bowl. Blend wet ingredients in a blender or food processor until pureed. Pour the puree into the dry ingredients and fold together gently until just combined. Add chocolate chips and mix well. Spoon the batter into a greased muffin pan and bake for 20-25 minutes.

Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood. Hungry for more Recipes? Check out the Dr. in the Kitchen Carrot Cashew Miso Dip or our April featured Buzz-Free Drink ideas.