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Fruit and Veggie Smoothie Muffins

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If you have been following us for a while now, you will know that there are 2 things that I really love.  The first is homemade popsicles, and the second is the combination of banana, spinach and frozen mango.  I pretty much drink that smoothie every.single.day.  And so do my kids!  Either in smoothie or popsicle form – and they haven’t complained yet!  

I love making a big batch of muffins and then freezing them for a super quick breakfast or snack.  I thought I would align the worlds of my favorite smoothie, and a great muffin to make the ultimate breakfast!  We have parents asking us all of the time to come up with recipes that ‘hide’ fruits and veggies.  This little muffin has them packed in it!  You may be thinking to yourself that these look questionable, or ‘will my kids eat this?’ or ‘would I even eat this?’.  The answer is yes!!  They are moist, sweet, and absolutely delicious! 

Fruit and Veggie Smoothie Muffin Final.jpg

There are literally 4 steps to this muffin.  

  1. Blend
  2. Mix
  3. Pour
  4. Bake

I have never made a muffin this easy.  There is no liquid needed for blending, but it really helps to have a high powered blender.  Make sure you blend until smooth, leaving no chunks!  And don’t be deceived by the slightly strange color – they are incredible!  I believe that there is a key to a great muffin – and that is the muffin paper you use.  I don’t like the regular thin ones you can buy from the grocery store.  I like the thick, parchment paper muffins.  I feel like they make the muffin have a better texture, especially if you are going to freeze them.  I also love using my muffin scoop.  (At least that is what I call it)  I have one that is 1/4 cup and it is the perfect size to make muffins, or cupcakes.  Never too full, but just enough! 

Fruit and Veggie Muffin Steps.jpg

To freeze, just place the cooled muffins in a freezer safe container, and freeze up to 3 months.  When you want to eat you can let them thaw for a couple of hours, or heat each muffin the microwave for 30 seconds.  I ate 2 right out of the oven, and could have eaten 3 more.  Definitely my new favorite and hopefully it will be yours too! 

Muffin Aerial.jpg

Parchment Muffin Liners (Great for freezing!)                1/4 cup muffin scoop

  

 

Fruit and Veggie Smoothie Muffins

  • 2 ripe bananas
  • 2 cups packed baby spinach
  • 1 cup frozen mango chunks
  • 1 1/2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup oil 
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt

 

  1. Preheat oven to 350 degrees.
  2. Blend the bananas, spinach, and mango in a blender until very smooth. Once blended, add the oil and egg. 
  3. In a medium-size bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  4. Pour the smoothie mixture into the bowl and mix just until combined. 
  5. Put paper or silicone muffin cups in a muffin pan.
  6. Spoon the batter with a 1/4 cup scoop,  filling each cup about three quarters full.
  7. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.

20 Comments

monica

Tried these in another version my picky 6 year old complained about the banana though will try with apple next time (soon). She is a difficult picker. My 12month had 4 for lunch right out of the oven and she’s sncaking them every day. Love u guys excellent recipes and ideas!

Reply
Kari

Sounds great!! DO you think you can use frozen blueberries instead of mangos!?!?!? :)1323a

Reply
Sarah

What would be a good sub for the mango? We have a nut allergy and can’t have mango.

Reply
Loretta

I was also wondering if this recipe could be made gluten free? Perhaps using GF flour?

Reply

No replies to the above questions but I am guessing you could use almost any frozen fruit in place of the mango…will try & post back here with the results! Thanks !

Reply
Kara

Made these with frozen blueberries instead of mango and put dates in the blender with the fruit instead of the sugar. LOVE these!

Reply
Mary Lewis

I wouldn’t put any sugar in, I’d use a spoonful of honey instead to make them ‘healthy’!!!

Reply
Sarah

I made these with a few substitutions: 1/4 cup honey instead of the sugar and 1/4 cup non-fat plain Greek yogurt in substitute of the oil. They came out perfectly sweet. I find two super ripe bananas lend a lot of natural sweetness to baked goods. Thanks for the great recipe!!

Reply
Meghan

These are so good! We’ve made them twice now. This last time I added 1/4 cup of oats and 1/2 cup of frozen blueberries to the batter just to give them some texture: perfection :)

Reply
Andrea

I just made these tonight and they are delish!
I did use blueberries in place of the mangos, but they are moist and such a cool shade of dark green!
Hopefully my superbly picky 19 month old will love them when he tries them tomorrow :)
Thank you for such a great recipe and blog!

Reply

I haven’t used rice flour a ton, and so I’m not sure if you would need to add anything else with it. If you try it let us know how it turns out!

Reply

I’m sure you could, but I feel like they would have a bit more liquid. It would probably turn out fine – you may just have to bake for a few minutes longer.

Reply

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