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Green smoothie muffins

Serves: 12
Prep: 7
Cook: 20

    Healthy spinach muffins are perfect for the lunchbox. These blender muffins are like a green smoothie in muffin form, loaded with fruit and veg!

    Ingredients

    Dry
    • 1 cup plain flour
    • 1 cup wholemeal flour
    • ⅓ cup sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2 tsp cinnamon
    • 1 cup raisins
    Wet
    • 1 medium banana
    • 1 orange
    • 1 apple
    • ¼ cup mild flavoured oil
    • 3 good handfuls of baby spinach leaves (almost 3 cups, approx 60g)
    • 3 eggs
    • 1 tsp vanilla essence

    Method

    1. Pop the dry ingredients (excluding the raisins) in a large bowl and give them a good whisk to combine, you can use a fork if you don’t have a whisk.
    2. Add the raisins to the dry ingredients. Peel the banana and the orange, core the apple but you can leave the skin on the apple.
    3. Pop the fruit, spinach, and the rest of the wet ingredients in a blender or food processor, blitz until you get a nice smooth green smoothie.
    4. Pour the smoothie into dry ingredients and mix together, mix until just combined.
    5. Portion into a greased muffin tin, I find the mix makes 12 standard-sized muffins. Bake at 180°C until cooked, you should be able to press the top of the muffin and it will spring back.
    6. Cool in the muffin tray for 5-10 minutes, remove from the muffin tray and leave on a cooling rack.

    Tips

    • Store in an airtight container for 48 hours or freeze for up to 3 months.
    • A mild flavoured olive oil works well as the oil.
    • A 50:50 mix of plain flour and wholemeal flour gives the best texture. If you want to up the wholemeal flour you may need to add a little extra oil, as 100% wholemeal flour makes a slightly drier muffin.

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