Fruit and Veggie Smoothie Muffin Recipe

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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 Recipe. All the goodness you normally pack into a smoothie, made into muffins!

Fruit and Veggie Smoothie Muffin Recipe

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 Smoothie Muffin Recipe. All the goodness you normally pack into a smoothie, made into muffins!

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 Recipe. All the goodness you normally pack into a smoothie, made into muffins!

 

Fruit and Veggie Smoothie Muffin

5 from 4 votes
Print Pin Rate
Servings: 12

Ingredients

  • 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

Instructions

  • 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.
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37 Comments

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!

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 !

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

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!!

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 🙂

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!

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.

Muffins are my favorite… But this one is really amazing..! Splendid… I always tries to create something creative with fruits.. I do a lot of research on this. My kids enjoy eating dishes that looks creative! http://goo.gl/DRWniD

The flavor of these is awesome (did not include sugar) but the texture was super super moist. It was hard to get them out without them coming apart. Any suggestions? Maybe less banana?
Thank you!

I’m not sure if I had too much moisture (used fresh mango instead of frozen) or filled the cups too full (used a 1/4 c measuring cup), but I ended up leaving the muffins in the oven for close to 40 minutes because the toothpick kept coming out goopy. Even still, the texture is very …soggy? Not sure how to describe it. They taste great, and I will likely try this recipe again, but I’m wondering if anyone else had issues with the texture, or if soggy is what should be expected. Thanks!

How many muffins does this make? How many mini-muffins? I can’t seem to find anywhere…probably just missing it but…thank you : ) PS. These are awesome!!!!

These are great! I made them gluten and egg free (I used applesauce) and used maple syrup instead of sugar. I also added chia seed. I was making these from another recipe and I like this one better. We call them hulk muffins. I took a picture of the muffins and little hands were caught taking more hulk muffins. I wish I could post it. thanks , we will be making these again very soon


I used 250g thawed frozen spinach, and the remainder fresh spinach. The frozen spinach helped add moisture. Using a cupcake tin made 18

We travel a lot with my 17 month old and I just made a batch of these but changed a few ingredients.

Substituted:

1. flaxseed instead of an egg
2. Blueberries instead of mangoes
3. Chickpea/quinoa/oat flour blend instead of wheat flour
4. No sugar

They turned out perfect! Nice & moist. Thanks for sharing!