Instead of making my kids a smoothie after school, I surprised them with this easy green smoothie muffin recipe!
Muffins are one of those snacks I try to prep at least once a week. I’ve been challenged to make them “school-friendly” which means no almond butter/almond flour/almond milk, which I use all the time. I was excited that this new recipe became a big hit with everyone in the house!
Green smoothies are a staple in our house. Once we got our Blendtec blender ages ago, it opened up my eyes to a new way of getting more vegetables into everyone’s day. Spinach and kale smoothies are a regular thing for all ages in the house. I’ll make some with more citrus for the kids, and heavier on the herbs and proteins for the adults. You can read more about my kid’s favorite green smoothies in this post.
Using your blender is one of the best baking tips I’ve learned in recent months. Dump everything in, blend away, and you’ve got a quick batter ready to go! There’s less clean up, which is always good in my book.
I’m also a huge fan of the silicone baking cups. From all the research I’ve done, I feel they are heat safe and okay for occasional use. Otherwise, you can use unbleached parchment paper cups. Often times, gluten free muffins like these tend to stick in the muffin tins. That’s why the silicone baking cups come in handy. Who wants to spend extra time doing dishes? Not me! Oh, and you can make super cute shapes like these star ones I keep on hand for keeping lunch box goodies organized.
Green Smoothie Muffin
I generally would use almond milk when any recipe calls for milk. However, I wanted to send these muffins to school and all of my kids’ classrooms are nut-free. I used our local milk for this recipe, however you can use any plant-based milk and see what you like. I’ll try these green smoothie muffins out some time with oat milk and let you know how it goes. Yes, oat milk is thing! Coconut milk would work great too!
One note about protein powders. These are a great option to bake with, but I like to keep things simple and use an unflavored collagen powder. If you don’t have any, you can shop my favorites from my Amazon shop here, or try a quality vanilla protein powder as a backup option. Protein powders often list 15 ingredients (or more!) so I recommend collagen so your body doesn’t have to work so hard to figure out what’s going on in there. I’ve tested these green smoothie muffins with both unflavored collagen from Vital Proteins, and the Vanilla Coconut Collagen powder from Primal Kitchens. Both are excellent choices.
- 2½ cups Baby Spinach
- 2 Ripe Bananas
- ½ cup Collagen Powder or Protein Powder
- 2 Pitted Dates
- ¾ cup Milk (Plant/Nut/Seed)
- 2 Eggs
- 2 cups Oats (rolled)
- 1 Tbl Baking Powder
- Optional mix-ins: ¼ cup mini chocolate chips, chopped nuts, dried cherries
- Preheat oven to 350F.
- Line a muffin tin with 12 silicone baking cups, or unbleached muffin tin liners.
- In a blender, add the spinach, bananas, collage (or protein powder,) dates, and milk. Blend on high until smooth.
- Add in the eggs, oats and baking powder. Blend again to create a batter.
- Carefully stir in any optional mix-ins you like.
- Fill muffin cups nearly to the top and bake for 22-28 minutes, depending on your oven. They are done when a toothpick comes out clean from the middle.
- Cool and enjoy. Store in an airtight container in the fridge for up to 4 days, or freezer for two months.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.