Green Smoothie Muffins
Green Smoothie Muffins
Turn your green smoothie into a muffin! This recipe from our kickstart has been a huge hit. These bright green beauties are naturally sweet, packed with fibre, popular with the whole family – and easy to make. Gluten and dairy free.
GREEN SMOOTHIE INGREDIENTS
4 cups fresh baby spinach, packed
1 cup frozen banana slices, defrosted
¾ cup room temperature almond milk (suggest Elmhurst, milked almonds)
¼ cup maple syrup
1 large egg
½ cup extra virgin coconut oil, melted
DRY INGREDIENTS
2 cups Bobs Red Mill Paleo grain-free baking flour *
1 ½ tsps cinnamon
2 tsps baking powder
½ tsp baking soda
½ tsp salt
* Note - could use wheat flour, but choose white wheat if you want to keep the bright green colour! The paleo one is good for adding protein.
SUBSTITUTIONS
Frozen banana - fresh banana but make sure it’s very ripe
Elmhurst almond milk – any regular milk, unsweetened almond milk or Good Karma flax milk.
Maple syrup – honey
Grain-free baking flour – whole-wheat or white wheat flour
METHOD:
Preheat the oven to 350F
Prepare muffin cases by placing them in tins and if necessary, spraying with non-stick spray. You can also use mini-muffins if you like and adjust cooking time as per below.
In a large bowl, hand whisk the dry ingredients together so they are well blended.
Melt the coconut oil in a small pan on the stove top.
Whizz all the green smoothie ingredients except the coconut oil together in a blender or bullet.
Open the blender/bullet, add the coconut oil and whizz again. Make sure you remeasure the coconut oil once melted as the cold/warm measurements sometimes change! (When coconut oil hits cold/frozen ingredients it can go lumpy – this is why we have the bananas and the almond milk at room temp. If this happens to you, just wait for the mix to warm a little and blend again.)
Hand whisk the smoothie ingredients into the dry mix gently. Don’t over mix.
Fill cases two-thirds full and bake for approx. 20 mins (regular size) or 17 mins (mini size.) Muffins should be firm but bouncy. They shouldn’t brown much at all on top!
TIPS
These are great as breakfast or a snack for the whole family. However, we would serve with a little extra protein – e.g. a small handful of nuts or scrambled eggs!
This is a Nutrifit approved recipe by our in house Nutritionist, Catherine Burns (BA Hons, Dip ION, mBNTA). For more information on nutrition services such as nutritional consultations with Catherine or our Nutrifit Program please visit our wellness website: Waterfront Wellness.