These nutrient packed smoothie muffins will surprise you and your kids with an amazing flavor. Plus, they are by far the easiest muffin I have ever made!
Should You Hide Veggies?
My philosophy is that hiding veggies is not inherently bad. But the question of if you should it or not isn’t just black and white. If you are truly wanting to teach your kids to develop a love of foods and a more adventurous palette, then hiding veggies will not help you with this.
If you really just want to get some extra nutrition in them, then by all means hide those veggies! My preference is that you can make recipes like this where the veggie is a little bit less intimidating, but still talk about what is in them.
I have parents asking us all of the time to come up with recipes that ‘hide’ fruits and veggies. I’m totally ok with that! This little muffin has veggies 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!
How to Make Fruit and Veggie Smoothie Muffins
There just 4 easy steps to this muffin.
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!
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!
Fruit and Veggie Smoothie Muffin
- 2 medium banana
- 2 cup spinach
- 1 cup mango cubes, frozen
- 1/4 cup coconut oil
- 1 large egg
- 1 1/2 cup flour, whole wheat
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat oven to 350 degrees.
- Blend the bananas, spinach, and mango in a blender until very smooth. Once blended, add the oil and egg.
- In a medium-size bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Pour the smoothie mixture into the bowl and mix just until combined.
- Put paper or silicone muffin cups in a muffin pan.
- Spoon the batter with a 1/4 cup scoop, filling each cup about three quarters full.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie