Green Smoothie Muffins
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Recipe courtesy of Emily Weinberger for Food Network Kitchen

Green Smoothie Muffins

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 muffins
When you just can’t fathom drinking your breakfast, try these muffins! Spinach, apple, banana and ginger are blended with your choice of milk and avocado oil, then folded into dry ingredients and scooped into muffin tins. A pinch of turbinado sugar is sprinkled on top to add a bit of sweetness, but most importantly--some crunch! Mixing the liquid ingredients first in a blender helps to ensure everything is evenly combined.



  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. Whisk the flour, baking soda and salt in a large bowl. Set aside.
  3. Add the spinach, granulated sugar, avocado oil, milk, vanilla, apple, banana and ginger to a blender and blend until completely smooth and a vibrant green. Add the eggs one at a time and pulse 1 to 2 times just to combine (if you blend the eggs too much, the muffins will puff up too quickly in the oven and then deflate while cooling). Pour the spinach mixture into the flour mixture and fold until combined.
  4. Divide the batter among the muffin cups, filling each almost all the way to the top. Sprinkle 1 teaspoon turbinado sugar on top of each muffin. Bake until the tops are round and golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)