Green Smoothie Muffins
Optionally referred to as Incredible Hulk, Monster, and Popeye muffins, these blender muffins are packed with spinach and good-for-you ingredients and are sure to bring out your inner super powers! Perfect for grab-and-go breakfasts and snacks.Servings: 10-12 muffins
Ingredients
- 1¼ cups (125g) super fine almond flour
- ¾ cup (96g) all-purpose or gluten-free 1-to-1 baking flour blend
- ¼ cup (30g) flaxseed meal
- 2 teaspoons cinnamon
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 cups lightly packed baby spinach (about 3 ounces)*
- 1 large overripe ripe banana (120g / ½ cup mashed)
- ¼ cup (60ml) coconut oil
- ¾ cup (180ml) milk of choice (I use unsweetened almond milk)
- ½ cup pure maple syrup (not pancake syrup)
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 375℉, and place muffin liners in a 12-cup muffin tin; set aside. (I like a slightly larger muffin so usually make 10 or 11 instead of the full dozen.)
- To a large bowl add the almond flour, flour, ground flaxseed, cinnamon, baking soda, baking powder and salt. Whisk to combine; set aside.
- To a high-powered blender, add the remaining ingredients. (Tip: if your blender doesn't have a strong motor, add the spinach in increments.) Blend until completely smooth and you see no visible pieces of spinach. Pour the wet ingredients into the dry ingredients, stir to thoroughly combine, and then let the batter rest and thicken for 5 minutes. (Helpful hint: I've tried adding the dry ingredients to the blender, and pulsing a few times to incorporate. You may do this if you prefer, but it is more difficult to work around the blade to scrape out the thicker mixture.)
- Scoop a generous ¼ cup batter into each lined muffin cup (a large ice cream scoop works well). and then bake for 20 minutes, give or take a minute or two depending on oven, or until the muffins are just cooked through the center. (They take 19 minutes in my oven; 20 when using the higher amount of spinach.)
- Let the muffins cool in the tin for 10 minutes or so, and then transfer to a rack to cool completely. Store in the refrigerator. These muffins freeze very well, too.
Notes
*I have made these muffins using a full 5-ounce package of spinach, which does make for a slightly more obvious spinach flavor. It is, however, a great way to get a worthy serving of leafy greens for those who don't mind some noticeable flavor.
**I have reduced the maple syrup to as little as ⅓ cup (106g). I like them this way, especially with a spread of peanut or almond butter. (I highly recommend that tasty addition, which will also mask any spinach flavor for those who go heavy on it, as mentioned above. ) As is, however, the reduced maple syrup version was not quite sweet enough for my son. Those who are looking to reduce added sweeteners as much as possible, however, may be quite happy with this version. Conversely, those who prefer a sweeter muffin can use the prescribed ½ cup plus 2 tablespoons. Want more protein? I made one batch with the addition of 1 scoop of vanilla protein powder with excellent results. If you'd like to add more, I recommend doing so incrementally.
**I have reduced the maple syrup to as little as ⅓ cup (106g). I like them this way, especially with a spread of peanut or almond butter. (I highly recommend that tasty addition, which will also mask any spinach flavor for those who go heavy on it, as mentioned above. ) As is, however, the reduced maple syrup version was not quite sweet enough for my son. Those who are looking to reduce added sweeteners as much as possible, however, may be quite happy with this version. Conversely, those who prefer a sweeter muffin can use the prescribed ½ cup plus 2 tablespoons. Want more protein? I made one batch with the addition of 1 scoop of vanilla protein powder with excellent results. If you'd like to add more, I recommend doing so incrementally.
Tried this recipe?Click here to rate and comment.