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Green Smoothie Muffins have all the nutrition of a spinach-packed green smoothie, in gluten free muffin form! Great for a healthy breakfast or snack.

Stack of Green Smoothie Muffins

I know, ok. I KNOW.

These puppies look more like Mud Muffins but I promise that Green Smoothie Muffins are greener in real life and you won’t care anyway because not only are these tender, sweet, and cinnamon-y muffins to die for, but each one is packed with 1/3 cup spinach. That means when you’re eating a Green Smoothie Muffin you’re technically eating a salad.

Health Goddess alert!

Green Smoothie Muffin on its side on a plate.

One of the most common struggles parents face is getting their kids to eat their vegetables. Luckily Lincoln usually eats whatever we ask him to (🙏🏻) but Cam changes his mind daily about what vegetables are acceptable and Gwen, well, you can’t feed a one year old with four teeth and a distaste for anything pureed a baby carrot now, can you?

That said, I sneak vegetables and nutritious foods into my family’s meals every single day. Maybe “sneak” is the wrong word because if anyone asks what a green speck is I’ll tell them, but you know what I mean. Anyway, here are some of my favorite ways to add nutrition in a non obvious way:

  • Saute ground beef for taco or spaghetti night with minced mushrooms, cauliflower crumbles, or shredded bagged coleslaw.
  • Add shredded zucchini to meatballs or burgers.
  • Swap out or cut white rice with cauliflower rice.
  • Swap eggs for flaxseed eggs in breakfast and oatmeal bars. (I started doing this because of Gwen’s egg allergy but will likely continue if she outgrows it because flaxseed meal is such a great source of fat, fiber, protein and omega 3 fatty acids.)
  • Spiralize vegetables to make them more fun to eat.
  • Utilize cauliflower’s creamy properties to thicken up and healthify soups.
  • Bury vegetables under mashed potatoes. What can I say, it works.
  • Serve guacamole with EVERYTHING.

Additionally, my very favorite way to get greens into my kids’ diet is to blend them up into smoothies. It works every single time because you can’t taste the greens. Like, at all! That said, it gets to be a chore lugging the blender from the cupboard, getting everything out from the fridge and freezer, etc. Know what’s easier? Adding the ingredients that normally go into a green smoothie – spinach, banana, milk – with a few other healthy items including almond flour and flaxseed meal, then baking them up in muffin form.

Can you say UPGRADE?!

Green Smoothie Muffins are k-i-l-l-i-n-g it in the wholesome department and all three of my children are going crazy for them. To have these healthy, gluten free muffins ready to rock in the fridge anytime they need a snack, or to break out for an easy breakfast is beyond helpful. True, the color leaves something to be desired, but the nutrition and taste more then make up for it. I keep eating them thinking to myself, “Surely I can’t post this recipe when the muffins looks like this…” Or, “This time I’m definitely going to taste the spinach…” But I did, and I can’t. They are so good!!

Alrighty, let’s bake!

Green Smoothie Muffin with a bite taken out of it.

How to Make Green Smoothie Muffins:

Start by adding the wet ingredients into a high-powered blender in the order listed below. I use my trusty Blendtec blender. You’ll need something that’s powerful enough to liquify spinach.

  • 4 lightly packed cups baby spinach
  • 1 large ripe banana
  • 1/4 cup coconut oil
  • 1/2 cup + 2 Tablespoons pure maple syrup (not pancake syrup)
  • 1/2 cup water
  • 1/4 cup milk, any kind (I use unsweetened almond milk)
  • 2 teaspoons vanilla

Next, whisk the dry ingredients in a large bowl:

  • 1-1/4 cups super fine almond flour
  • 3/4 cup gluten free 1-to-1 baking flour blend
  • 1/4 cup ground flaxseed meal
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Pour the wet ingredients into the dry ingredients then whisk to combine and let the batter sit and thicken for 5 minutes before scooping a heaping 1/4 cup batter (I use an ice cream scoop) into a 12 cup lined muffin tin.

Bake for 19-21 minutes at 375 degrees then turn the oven OFF, crack the oven door open, and let the muffins sit inside for 5 minutes. Then, set the tin in on the counter for 10 minutes before transferring the muffins to a cooling rack to cool completely. Green, tan (it’s a much better word then brown when it comes to food ;) ) – WHATEVAH – I know you’ll love these Green Smoothie Muffins as much as we do! Enjoy, enjoy!

Three Green Smoothie Muffins on a plate.

Green Smoothie Muffins

Description

Green Smoothie Muffins have all the nutrition of a spinach-packed green smoothie, in gluten free muffin form! Great for a healthy breakfast or snack.

Ingredients

makes 1 dozen muffins

  • 1-1/4 cups super fine almond flour
  • 3/4 cup gluten free 1-to-1 baking flour blend
  • 1/4 cup flaxseed meal
  • 2 teaspoons cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups lightly packed baby spinach
  • 1 large ripe banana
  • 1/4 cup coconut oil
  • 1/2 cup + 2 Tablespoons pure maple syrup (not pancake syrup)
  • 1/2 cup water
  • 1/4 cup milk, any kind (I use unsweetened almond milk)
  • 2 teaspoons vanilla

Directions

  1. Preheat oven to 375 degrees then add paper liners to a 12 cup muffin tin and set aside.
  2. To a large bowl add almond flour, gluten free baking flour blend, ground flaxseed, cinnamon, baking soda, baking powder, and salt then whisk to combine and set aside.
  3. To a high-powered blender, add remaining ingredients in the order listed in the recipe: spinach, then banana, etc. Blend until completely smooth - ie there are no visible pieces of spinach remaining. I use the "Whole Juice" cycle on my Blendtec. Pour the wet ingredients into the dry ingredients then whisk to combine and let batter sit and thicken for 5 minutes.
  4. Scoop a heaping 1/4 cup batter into each lined muffin cup (I use an ice cream scoop) then bake for 19-21 minutes or until a toothpick inserted into the center comes out clean. Turn the oven OFF then leave the door slightly ajar and let the muffins sit inside for 5 minutes. Remove to the counter then let muffins cool in the tin for 10 minutes before transferring to a cooling rack to cool completely. Store in the refrigerator or wrap individually in plastic wrap and freeze.

Notes

  • I like Bob's Red Mill super fine almond flour and 1 to 1 gluten free baking flour (in the blue bag).
  • I have a Blendtec blender and use the "whole juice" cycle when blending spinach.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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