Green Smoothie Muffins

This recipe is a super simple and quick breakfast muffin I discovered back when my daughter had to eat dairy free. She loved them so much, she would eat 3 at a time!  I have loved following the natural nurturer on instagram. She aims to pack your families meals full of veggies and good for you food.

This entire recipe is all done in a blender, so cleanup is a breeze! Did you hear me?!  A subtly veggie packed breakfast and easy clean up. Add these to your meal plan this week, you won’t be disappointed.

Happy baking, friends!IMG_4573Oatmeal Green Smoothie Muffins

Makes 12 muffins∙ Source


  • 2 eggs
  • ¼ cup coconut oil, melted
  • 2 very ripe bananas
  • 1/3 cup honey/maple syrup
  • ½ tablespoon pure vanilla extract
  • 2 cups rolled oats, uncooked (for gluten free option, make sure oats are gluten free)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 3 ½ cup baby spinach or mixed greens, loosely packed
  • 1/4 cup unsweetened almond milk


1. Preheat oven to 350 and line a 12-hole muffin tin with liners.

2. Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.

3. Portion out between the 12 lines muffin holes.

4. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

5. Cool in pan for 10 minutes before transferring the muffins to a cooling rack.

6. Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s