Green Smoothie Muffins Recipe Is Moist & Delicious (Breakfast, Brunch or Snack) Bread/Muffins Holidays Snacks Breakfast Gluten-free Brunch Vegetables Fruit

Green smoothies are still a popular way to get your daily dose of fruits and vegetables. But who can resist a moist muffin? This green smoothie muffin recipe has healthy spinach and banana baked into it, plus warm baking spices.

To make these green muffins you will need to grab the following ingredients from your fridge and pantry: fresh spinach (check out the health benefits of spinach), fresh bananas (check out the health benefits of bananas), flour (all-purpose or gluten-free), ground cinnamon, allspice, baking powder, baking soda, kosher salt, cane sugar or coconut sugar (learn about the difference between the two), butter, eggs and vanilla extract. And yes, you will still get to use your blender!

Munch on these moist muffins for breakfast, add them to your brunch spread or grab one for a quick snack during the day. These green muffins are also fun to serve on Halloween and St. Patrick's Day.

Try these chocolate chip pumpkin blender muffins for another way to use that blender. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 - 24 (depending on size)

Ingredients

• 4 cups raw baby spinach
• 3 overripe bananas
• 2 1/2 cups all-purpose flour or gluten-free flour
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup cane sugar or coconut sugar
• 1 1/2 cups butter
• 3 eggs
• 2 teaspoons vanilla

Here’s how to make it:

1. In a blender, combine spinach and bananas. Blend until spinach changes to a liquid state.
2. In a medium-sized mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and allspice. Mix well. Set aside.
3. In the bowl of your stand mixer or a large mixing bowl, add the sugar and butter. Mix on high speed until creamy and sugar crystals begin to dissolve, about 3 to 5 minutes. Add eggs, one at a time mixing well in between each addition.
4. Slowly beat in the spinach-banana mixture. Add vanilla. Add the dry ingredients into the wet ingredients. Mix well to combine.
5. Scoop the batter into two regular-size muffin tins that have been sprayed with cooking spray or two greased loaf pans. 
6. Bake in a preheated 350-degree F oven for approximately 30 to 45 minutes or until muffins spring back to the touch and are slightly browned on edges (60 to 90 minutes if baking loafs). Test for doneness by running a toothpick in the center. If it pulls out clean, loafs are done. Store the muffins in an airtight container to keep them fresh.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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