Green smoothie muffins

Serves: 12
Prep: 7
Cook: 20

Healthy spinach muffins are perfect for the lunchbox. These blender muffins are like a green smoothie in muffin form, loaded with fruit and veg!

Ingredients

Dry
  • 1 cup plain flour
  • 1 cup wholemeal flour
  • ⅓ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 cup raisins
Wet
  • 1 medium banana
  • 1 orange
  • 1 apple
  • ¼ cup mild flavoured oil
  • 3 good handfuls of baby spinach leaves (almost 3 cups, approx 60g)
  • 3 eggs
  • 1 tsp vanilla essence

Method

  1. Step 1

    Pop the dry ingredients (excluding the raisins) in a large bowl and give them a good whisk to combine, you can use a fork if you don’t have a whisk.

  2. Step 2

    Add the raisins to the dry ingredients. Peel the banana and the orange, core the apple but you can leave the skin on the apple.

  3. Step 3

    Pop the fruit, spinach, and the rest of the wet ingredients in a blender or food processor, blitz until you get a nice smooth green smoothie.

  4. Step 4

    Pour the smoothie into dry ingredients and mix together, mix until just combined.

  5. Step 5

    Portion into a greased muffin tin, I find the mix makes 12 standard-sized muffins. Bake at 180°C until cooked, you should be able to press the top of the muffin and it will spring back.

  6. Step 6

    Cool in the muffin tray for 5-10 minutes, remove from the muffin tray and leave on a cooling rack.

Tips

  • Store in an airtight container for 48 hours or freeze for up to 3 months.
  • A mild flavoured olive oil works well as the oil.
  • A 50:50 mix of plain flour and wholemeal flour gives the best texture. If you want to up the wholemeal flour you may need to add a little extra oil, as 100% wholemeal flour makes a slightly drier muffin.

Featured recipes

Avocado dip

A savoury treat for friends

Cocoa and roasted hazelnut bliss balls