Healthy smoothie muffins
No time to make a smoothie in the morning before you leave the house? Make a batch of these muffins ahead of time and freeze them.
Serving Size
1 muffin
Servings
12-16, medium size
Cook Time
18-20 min
Ingredients
1 and 1/2 cups
3/4 tsp
1/2 tsp
1 tsp optional
1/4 tsp optional
1/4 tsp optional
2
1/4 cup
1/4 pure dark
1/4 cup
1/2 tsp
1/4 tsp
1/2 cup fresh or frozen
1/4 cup fresh or frozen
1 heaping cup
Directions
- Preheat oven to 350ºF; line muffin tins with liners.
- Sift flour into a medium bowl. Add baking soda and baking powder. Add cinnamon, nutmeg, and salt, if using. Mix ingredients together using a whisk.
- Add eggs, oil, maple syrup, brown sugar, vanilla extract, almond extract, mango, blueberries, banana, and spinach to food processor; blend until mixture becomes a liquid.
- Pour liquid mixture into flour mixture. Fold until combined.
- Scoop batter evenly into muffin liners, about 3/4 full.
- Bake for 18-20 minutes, then check with toothpick in the middle to make sure muffins are baked completely.
Tip: If desired, top each muffin with fresh blueberries before baking.
Nutrition Information
| Sodium | 112-149 mg |
| Protein | 3-4 g |
| Carbs | 1-1.5 g |
| Calories | 118-157 |
| Potassium | 135-180 mg |