A delicious sugar-free muffin recipe kids will love, these Green Smoothie Muffins make a great on-the-go breakfast option or healthy lunch box snack.
Blender Green Smoothie Muffins Recipe
I’m always looking for ways to add a bit more nutrition to our days.
While I am not the mom who will refuse a treat, I try to ensure that 90% of what we are eating is healthy and nutritious.
Smoothies are a daily part of our lives (especially since Ella is the slowest person ever in the mornings and we often have to take her breakfasts to go) and such a great way to incorporate a ton of fruit and veggies into our day. I’ve tried sending smoothies to school for Ella’s lunches and they just don’t hold up to 3 hours in a thermos, so I thought I’d try making one of our favorite smoothies in muffin form!
These muffins are nutrient-packed with spinach, banana, natural peanut butter, yogurt, honey and whole wheat flour. You can also add your favorite healthy muffin mix-ins, like dried fruit, nuts, flax seed, etc. You could even add mini chocolate chips if that would get your kids more excited to eat them – I’m not judging! (In fact, I think I’ll do that next time, too!)
They are soft, fluffy and sweet with no refined sugar – and the best part: they don’t taste like spinach! The flavor is peanut butter banana with a light hint of vanilla. You could add in a bit of cinnamon, too, if you’d like. As with most baked goods, the flavor of these muffins is even better the next day.
Make these muffins chocolate (and hide the green colour) by swapping out 1/4 cup of the whole wheat flour in the recipe for cocoa powder.
Can these muffins be frozen? Yes! This is one of my favorite things about baking muffins. This recipe makes about 18 muffins and we’re not going to go through them all in a few days, so I keep about half out and freeze half in an airtight freezer bag or freezer container. Then, whenever I want to pack one in Ella’s lunch, I just pull it out of the freezer in the morning, pop it in her lunch box and it’s perfect just in time for lunch! (This set of freezer containers is a crazy bargain.)
You can also microwave them for 20 seconds after pulling them out of the freezer to thaw them faster, but I prefer to just let them thaw on their own.
Can I make green smoothie muffins gluten-free? Absolutely. Swap out the whole wheat flour in the recipe for a C4C gluten-free flour.
Can I use kale in this muffin recipe? Absolutely. Baby kale would be preferable.
Looking for More Healthy Baked Goods? Check out:
- Sugar-free Banana Bread
- Healthy Carrot Muffins
- Sugar-free Black Bean Brownies
- Chickpea Peanut Butter Blondies
- Healthy Oatmeal Cookies from Instant Oatmeal Mix
- Healthy Morning Glory Muffins
Green Smoothie Muffin Ingredients
- Peanut Butter
- Honey or maple syrup
- Whole Wheat Flour
- Vanilla extract
- Baking soda
Scroll down to the printable recipe card for full measurements.
Tip: add chocolate chips or your favorite muffin mix-ins to make these muffins extra exciting for your kids.
Kitchen Tools You May Find Helpful
How to Make Green Smoothie Muffins
Preheat oven to 350ºF.
In a small bowl, combine the flour, baking soda and salt. Set aside.
Place the spinach, banana, peanut butter, yogurt and honey in a food processor or blender.
Puree for 2 minutes, until the spinach is completely broken down.
Pour the smoothie mixture into a large bowl and whisk in your eggs and vanilla extract until completely combined.
Whisk in the flour mixture until just combined, being careful not to overmix. (It’s okay if there are a few lumps or dry spots in the batter.)
Line a muffin tray with muffin liners and portion 1/3 cup of batter into each muffin liner.
Bake for 22-25 minutes, until an inserted toothpick comes out clean and the tops of the muffins are lightly browned and spring back when tapped.
Allow to cool for at least 5 minutes before serving.
Grab your free printable for our green smoothie muffins recipe:
- 4 cups Spinach
- 2 Bananas
- 2 Tablespoons Peanut Butter
- 1/2 cup Yogurt
- 1/2 cup Honey or maple syrup, or more to taste
- 2 cups Whole Wheat Flour
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- Preheat oven to 350ºF.
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- Place the spinach, banana, peanut butter, yogurt and honey in a food processor or blender.
- Puree for 2 minutes, until the spinach is completely broken down.
- Pour the smoothie mixture into a large bowl and whisk in your eggs and vanilla extract until completely combined.
- Whisk in the flour mixture until just combined, being careful not to overmix. (It's okay if there are a few lumps or dry spots in the batter.)
- Line a muffin tray with muffin liners and portion 1/3 cup of batter into each muffin liner.
- Bake for 22-25 minutes, until an inserted toothpick comes out clean and the tops of the muffins are lightly browned and spring back when tapped.
- Allow to cool for at least 5 minutes before serving.
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Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
King Arthur, Whole Wheat Traditional Flour, 5 lb
Jif Natural Creamy Peanut Butter, 40 Ounces, 7g (7% DV) of Protein per Serving, Smooth, Creamy Texture, No Stir Natural Peanut Butter
Amazon Brand - Happy Belly Greek Whole Milk Plain Yogurt, 32 Ounce
Dole Bananas, 2 lb Bag
365 Everyday Value, Organic Baby Spinach, 5 oz
Oster BLSTPB-WBL My Blend 250-Watt Blender with Travel Sport Bottle, Light Powder Blue
Amount Per Serving: Calories: 121Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 178mgCarbohydrates: 24gFiber: 3gSugar: 11gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These Green Smoothie Muffins are a fun and easy way to get kids to eat their veggies – and the light green color is perfect for St Patrick’s Day, too.