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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.

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