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Avocado and Spinach Muffins with Chia Seeds

Name: Avocado and Spinach Muffins with Chia Seeds
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: Modern Vegan
Ingredients: 1 ripe avocado (about 150g), mashed until smooth; 1 cup fresh spinach leaves, finely chopped; 2 tablespoons chia seeds; 6 tablespoons water (for chia egg); 1/3 cup maple syrup or agave syrup; 1 teaspoon pure vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 3/4 cup unsweetened almond milk (or your preferred plant milk); 2 tablespoons coconut oil, melted (or any neutral vegetable oil)

By Beginnerbakes Editorial TeamPublished May 10, 2026 | Updated Jul 11, 2026

Modern Vegan 37 mins beginner-friendlyeasywhole-grainfruitmorning-bakestep-by-step

Avocado and Spinach Muffins with Chia Seeds with measured ingredients, 37-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 22 min

Total 37 min

Servings 12

Difficulty easy

Cuisine Modern Vegan

Ingredients

Servings 12

1 ripe avocado (about 150g), mashed until smooth
1 cup fresh spinach leaves, finely chopped
2 tablespoons chia seeds
6 tablespoons water (for chia egg)
1/3 cup maple syrup or agave syrup
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup unsweetened almond milk (or your preferred plant milk)
2 tablespoons coconut oil, melted (or any neutral vegetable oil)

BeginnerBakes avocado spinach muffin ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a small bowl, combine the chia seeds and water. Stir well and let sit for about 10 minutes until it forms a gel-like chia egg.
In a large mixing bowl, add the mashed avocado, chopped spinach, maple syrup, vanilla extract, melted coconut oil, and almond milk. Stir well to combine all wet ingredients.
Once the chia egg is ready, add it to the wet mixture and mix until fully incorporated.
In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Do not overmix; a few lumps are fine.
Scoop the batter evenly into the prepared muffin tin cups, filling each about 3/4 full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store muffins in an airtight container for up to 3 days or freeze for longer storage.