Green Smoothie Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 299
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 151
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
Ingredients
Nonstick cooking spray, for the pan
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups packed baby spinach
1 cup granulated sugar
1/2 cup avocado oil
1/2 cup whole milk (or milk of choice)
1 tablespoon pure vanilla extract
1 small apple (about 6 ounces), cored and roughly chopped
1 small banana (about 6 ounces)
One 1-inch piece ginger, roughly chopped
2 large eggs
1/4 cup turbinado sugar
Directions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Whisk the flour, baking soda and salt in a large bowl. Set aside.
- 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.
- 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.)