Green Smoothie Muffins (gluten-free)

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5 from 5 reviews

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.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: Makes 10-12 muffins 1x


  • 2 eggs (or 2 flax eggs work too)
  • 2 bananas, the riper the better so it’s sweeter
  • 1/2 cup oil of choice (avocado, olive or melted coconut oil)
  • 1/4 cup milk of choice (dairy or non-dairy work)
  • 1/4 cup maple syrup (omit if you prefer no added sugar)
  • 1 teaspoon vanilla extract
  • 1 handful fresh spinach (I try not to add more than this or it’s too green!)
  • 2 cups gluten-free rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon


  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!


*Store in airtight container for up to 3 days on counter, 5 days in fridge or freezer for 2 months

  • Author: Rachel