As much as I love green smoothies, I don’t always want to sip on one. These green smoothie muffins are the perfect option! They’re moist, fluffy and they have protein, fibre and spinach. Plus, if you have a high powered blender (such as a Vitamix) you can blend everything together in one container, meaning a lot less to clean up after too.

Ingredients

Almond milk: feel free to use any type of milk here (oat milk, regular milk, soy or coconut – the refrigerated kind)

Coconut oil: to keep these muffins moist

Rolled oats: use gluten-free if needed, or use oat flour

Eggs: to help bind

Banana: to sweeten naturally

Baby spinach: for added veggies, and to make these green

Maple syrup: for some sweetness

Protein powder (optional): I like adding a scoop of plant-based protein powder.

Vanilla extract: for flavor and taste.

Matcha powder (optional): for extra green colour and taste. The brand I linked to is my favourite matcha brand from Canada!

Baking powder/baking soda

White chocolate chips (optional): this was more of an afterthought, but they are delicious. You can leave them off if you’d like.

How to Make Green Smoothie Muffins

Making these blender muffins is SO easy, even easier if you do have a high powered blender as you can toss everything in there and blend. But even if you don’t you can still make these spinach muffins.

If using a high powered blender (like a Vitamix), start by pouring in the wet ingredients and then the dry and blend on high. You can use the tamper to blend and combine everything.

Once it’s completely smooth, pour into a lined muffin tin, top with chocolate chips (if you are using them).

Bake until cooked through and a toothpick inserted comes out clean, about 17 to 19 minutes.

How to Make Without a High Powered Blender

Blend the oats first to make a flour. Remove and set aside in a large bowl.
Then blend the almond milk, coconut oil, eggs, spinach, maple syrup and vanilla.
To the bowl with the oat flour, add the remaining dry ingredients and stir.
Pour in the wet ingredients and mix well. Spoon the mixture into the muffin tin and top with chocolate chips if using.

Substitutions

Gluten-free: use certified gluten-free oats, or certified gluten-free oat flour
Less sugar: omit the chocolate chips
No banana: use applesauce instead
Matcha: this is optional, if you don’t like the taste, leave it out.
Coconut oil: use another neutral oil, such as avocado oil.
Nut-free: use oat milk, regular or soy milk

How to Store

Once you’ve let your green smoothie muffins cool, you can keep them room temperature for a day or so and then move them to a sealed container in the fridge.

To freeze: place them in a sealed ziploc bag and freeze for up to three months.

Which Blender Do I Use?

I’ve had my Vitamix for 10 years and I’m just as obsessed with it today as I was when I bought it. It’s worth the price tag IMO if you use a blender a lot. I love it for making smoothies, soups, sauces and of course these green blender muffins.

This is the Vitamix I own and love.

Other breakfast recipes to check out:

Ok, let’s make some green smoothie muffins!

If you make these green smoothie muffins, please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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