Green Smoothie Muffins (gluten-free)

These Green Smoothie Muffins are a family favorite. Packed with nutrients, veggies and naturally sweetened. These are great for all ages and especially for toddlers and kids.

If you are looking for a sweet, soft and nutrient packed snack – I gotchu covered with these green smoothie muffins! Inspired by my Gluten-free Spinach Banana Pancakes and My Toddler’s Favorite Smoothie, these are another way I like to get veggies into my kid’s diets (and myself ha!).

I personally am not a huge smoothie person so it’s hard for me to get veggies in in other ways besides salads and other lunches and dinners. But this smoothie muffins are so delicious and ones that I love to eat for a snack. They are similar ingredients to what’s in a smoothie, but in a baked good (the dream).

These muffins are made with simple ingredients and don’t require much effort to make. They are great for postpartum freezer stash or really any mom who wants to stock the freezer with goods for the family.

You can also add in any mix-in’s you want like chocolate chips or blueberries are great too. They are school approved as well, which is great for packing lunches.

What ingredients are in these Green Smoothie Muffins:

• Eggs – you can also use flax eggs if you prefer
• Bananas – the riper the better so it’s sweeter
• Oil of choice – avocado, olive or melted coconut oil all work. Even melted butter can work
• Milk of choice – dairy or non-dairy work here. I always look for unsweetened so it doesn’t add sugar
• Maple syrup – omit if you prefer no added sugar. Or you can use honey too
• Fresh spinach – I try not to add more than this or it’s too green! I haven’t tried frozen spinach yet
• Gluten-free rolled oats – or use oat flour, or gluten-free all purpose flour work too

How to make Spinach Banana Blender Muffins:

1. Preheat oven to 350 degrees F
2. Add eggs, bananas, oil, milk, syrup and vanilla to a blender and blend until combined
3. Add in spinach, oats, baking soda and cinnamon and blend until smooth
4. You can also fold in some chocolate chips around this time or any other mix-in’s you want
5. Add muffin liners to muffin tray and fill each cup about 3/4 the way
6. Bake in oven for 15-18 minutes or until ready (I stick a toothpick in to see if they’re done)
7. Allow the muffins to cool for a few, remove from muffin tin and enjoy!

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FAQs on making healthy green muffins:

• I do recommend having a high-speed blender to make these. That’s the only way to really break down the ingredients for the batter. A high-speed food processor can also work well too.
• Make sure you use *ripe* bananas. The riper the bananas are, the sweeter the muffins will be.
• If you are wary of putting spinach in your muffins, I get it! Start small and don’t overdue it for the first time.
• Store these in the fridge or freezer for maximum freshness. They still good in airtight container on counter for 3 days or so but I think they’re best store in fridge for 5 days. Or freezer for 2 months.
• Make sure the muffins are cooled before removing from a muffin liner. If they are removed too quickly, they will likely fall apart.

A few other delicious breakfasts and snack recipes to try:

Strawberry Yogurt Bark

Gluten-free Cottage Cheese Pancakes

Healthy Chocolate Chip Banana Bread Baked Oatmeal Bars

Blueberry Yogurt Bread (gluten-free)