Spirulina Muffins


I haven’t been this excited about a recipe in a long time.

When I first opened my practice in New York City in 2007, there was a health-food shop on my way to the office that made gluten free Kale + Spinach muffins that were out of this world. The bright green and slightly sweet treat caught my attention almost daily. Once we left New York, I struggled to re-create them…until now.

The “green leader” in my version is Spirulina - which offers a strong nutritional punch without any funky flavor. Not only am I huge fan, but my kids gobble these up too.

Health Benefits of Spirulina

Spirulina is a type of micro-algae that has gained a lot of popularity in the health food world. And rightly so, as Spirulina is one of the most nutrient dense foods on the planet - high in protein, minerals, vitamins and essential fatty acids. In addition to it’s awesome nutritional content, Spirulina has been studied to benefit the following areas of health:

  • Reduces Sinus Inflammation, in Chronic Sinusitis

  • Improved Metabolism

  • Lowers Blood Pressure

  • Lowers Cholesterol

  • Prevents Stroke

  • Improves Energy Levels

  • Neuroprotective for Brain Disorders and Memory Function

  • Detoxes Heavy Metals (Arsenic)

You can find Spirulina from a variety of sources, and in powder, flake and even whole food form. For the purposes of these baked goods, I buy Spirulina Powder from Frontier Organics.

Spirulina Muffin Recipe


  • 2 1/4 Cups Blanched Almond Flour (I use Honeyville)

  • 1/2 tsp Baking Soda

  • 1/4 tsp Sea Salt

  • 2 eggs

  • 2 Tbsp Honey

  • 1/4 cup Almond Milk

  • 1 tsp Lemon Juice

  • 1 tsp Almond Extract

  • 2 tsp Spirulina Powder


Mix all ingredients together - adding the Spirulina Powder last. Once fully incorporated, pour into greased muffin tins and bake at 350 F for 15-20 min (depending on size of muffins). They freeze great!