Any kind of muffin you can make in a blender and then just pour into a tin and bake is a winner!

Bonus points for the fat that it’s green and it doesn’t taste green.

The egg can even be replaced with a flax egg (see recipe notes) to be made vegan.

These sweet and simple kid-approved green muffins are fun any day of the week for breakfast, snacks, or treats!

Gluten-free, dairy-free and delicious!

Download this recipe

5 from 1 reviews
Green Smoothie Muffins
Prep time
Cook time
Total time
Serves: 6
  • ½ tsp Coconut Oil
  • 1¼ cups Baby Spinach
  • 1 Banana (ripe)
  • ¼ cup Flax Meal
  • 6 Pitted Dates
  • ⅓ cup Unsweetened Almond Milk
  • 1 Egg
  • 1 tbsp Maple Syrup
  • 1 cup Oats (rolled)
  • 1½ tsps Baking Powder
  1. Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
  2. In your blender, combine all of the ingredients. Blend until smooth.
  3. Scoop the muffin batter into the cups. Bake for 30 to 32 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  4. Let cool and enjoy!
Add-Ins After blending, stir in chocolate chips, fresh berries, walnuts, or anything else you like to add to banana muffins!

Vegan/ No Egg Make a flax egg using 1 tbsp flax meal to 2.5 tbsp water and allow to sit for 3 minutes. Use in recipe as an "egg."

Foods that Heal Spinach is rich in many important nutrients, including vitamin A, vitamin C and folate.


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