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You are here: Home / Breakfast / Oatmeal Green Smoothie Muffins

Oatmeal Green Smoothie Muffins

April 3, 2017 By Taesha 170 Comments

Jump to Recipe - Print Recipe

These Oatmeal Green Smoothie Muffins are so easy to make and so delicious! Perfectly sweet, soft and packed with healthy greens! They are naturally gluten free, dairy free, naturally sweetened, and loved by all…especially kids!

Jump to Recipe
Oatmeal green smoothie muffins line up on a cooling rack on a white marble table top

Spinach Muffins

We are a smoothie-lovin’ family. And I am a smoothie lovin’ girl. But, to be honest with you, if I have to drink another green smoothie in the near future…..I might cry.

Don’t get me wrong. I have a mega soft spot for green smoothies. However, as amazing as smoothies are…they can get old. Real old. Just like any other food you eat day in and day out. Variety is the spice of life, and smoothies are no exception to this rule.

I didn’t really think about this fact until one day, I found myself glaring at my morning smoothie.

“You again,” were the words running through my head as I forced myself to gulp down the sweet green blend.

Force. In my book, that is never something that should be part of eating. 

Healthy or not, you should never force yourself to consume something. Eating is the act of nourishing and fueling your body, but there are so many emotions tied into the act as well. When you force yourself to consume something that brings you zero joy, you leave the meal hungry….not unfulfilled food wise…but still hungry and looking for more.

In my personal experience, the days that you force yourself to eat something that bring you no joy are also the days you tend to go grazing on things that are less than nourishing…..

The ingredients for oatmeal green smoothie muffins arranged on a white marble slab on a dark wood table with stray muffin liners on the side.

Green Smoothie Muffins

It was one day when I was making a batch of my Flourless Peanut Butter Muffins  in my blender that the idea of a green smoothie muffin dawned on me. I made muffins all the time during my meal prep or quickly the night before an exceptionally busy day…. why not throw greens into the mix?

I really feel like having veggies in every meal is an important part of healthy living and green smoothie muffins would fill the easy healthy void my temporary smoothie break left in the morning.

So, that day…Oatmeal Green Smoothie Muffins were born.

Loaded with nutrient-dense greens, naturally sweetened with bananas and a little honey/maple syrup, and packing an extra punch of fiber-rich rolled oats for good measure…a new breakfast favorite was born.

In true mommy blogger form, I tested this recipe out on my daughter (and her friend that was over for a play date (don’t let me baby sit your kids unless you are willing to let me feed their weird healthy things in the name of recipe development) before I even considered bringing this recipe to the rest of you. And it passed….with flying colors.

In fact, when I caught the kids stealing more green smoothie muffins off of the cooling rack, I knew I had just made a recipe that would make a lot of families’ life healthier and tastier!

Fun names for Green Smoothie Muffins

Over the years, my readers and their kids have given these spinach muffins so many different names to help add fun to the veggie-loaded baked good! Simply changing what you call these muffins (and maybe adding some fun decoration!) might be just the ticket for helping your child get excited about eat them!

Some other names:

  • Monster Muffins
  • Ninja Turtle Muffins
  • Hulk Muffins
  • Gecko Muffins
  • Power-up Muffins
Oatmeal Green Smoothie muffins decorated like monsters with sugar eyes and melted chocolate mouths.  Bananas decorated like ghosts are next to them and a child's hand is taking one.

Tips for making Green Smoothie Muffins

  • If you don’t have a high-speed blender, blend your oats alone first. Then add the other ingredients! This will help them to have a smoothie texture!
  • Adjust how much spinach you put in to fit your taste/needs. The more spinach = the darker the shade of green these muffins turn out. The less spinach = the lighter shade of green.
  • Let them cool completely before eating. You CAN eat them still warm, however, they may be till a bit soft in the middle and stick to your liners. Baked goods continue cooking when hot out of the oven and firm up as the cool.
  • Store in the fridge or freezer! They will last much longer!

Suggested Adaptations

  1. Skip the sweetener! If you are looking for a little less sugar in your life, either reduce the amount of maple syrup/honey you use or let the banana do all the sweetening and leave the honey/syrup all together! I do this often!
  2. Make it egg-free! Sub the eggs in this recipe with a mixture of 2 tablespoons ground flax meal + 6 tablespoons WARM water.
  3. Want to try them Paleo? I’ve got you covered! Try this Paleo version of the these awesome muffins!

Other veggie-loaded muffin recipes you are going to love

  • Sweet Potato Peanut Butter Muffins
  • Almond Butter Blueberry Zucchini Muffins
  • Chocolate Chip Zucchini Muffins 
  • Nut-Free Paleo Chocolate Butternut Squash Muffins
  • One-Bowl Paleo Chocolate Zucchini Muffins
  • Kid-friendly Vegan Spinach Muffins

Loving the veggie-loaded goodness and hungry for more? Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!

Oatmeal green smoothie muffins on a cooling rack on a white marble slab. A child's hand is taking one muffin off the rack
Print Recipe
5 from 46 votes

Oatmeal Green Smoothie Muffins

These Oatmeal Green Smoothie Muffins are so easy to make and so delicious! Perfectly sweet, soft and packed with healthy greens! They are naturally gluten free, dairy free, naturally sweetened, and loved by all…especially kids!
Prep Time3 mins
Cook Time20 mins
Total Time23 mins
Course: Breakfast
Cuisine: American
Keyword: healthy breakfast, hidden vegetables, muffins
Servings: 12 Muffins
Calories: 149kcal

Equipment

  • Blender
  • Muffin tin

Ingredients

  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 2 bananas, very ripe
  • 1/3 cup honey or maple syrup
  • 1/2 tbsp pure vanilla extract
  • 2 cups rolled oats, uncooked Gluten Free option, use gluten free oats
  • 1 tsp baking soda
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1-2 handfuls baby spinach depending on how green you want them. Just don't go crazy, as too much spinach add too must moisture to the recipe and muffins will turn out wet.
  • 1/4 cup milk of choice I used unsweetened almond milk, but you can use whatever your family prefers

Instructions

  • Preheat oven to 350° F
  • Line a 12-hole muffin tin with liners
  • Combine all ingredients in your food processor or blender. TIP: If you are not using a high-speed blender, consider blending the dry ingredients into a "flour" first and pouring into a bowl. Then blending wet ingredients and pour into the bowl with dry ingredients before mixing together with a spoon. This batter is thick and can be taxing on some blenders.
  • Blend until the batter has a smooth consistency and even color
  • Portion out between the 12 muffin tin liners
  • Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean
  • Cool in a pan for 10 minutes before transferring the muffins to a cooling rack
  • Enjoy warm or allow to cool completely before storing in the fridge for up to 5 days or in a freezer for up to a month.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 226mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 5.6mg | Calcium: 44mg | Iron: 1.2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Muffins, Reader Favorites, Snacks, Veggie-Loaded Tagged With: gluten free, gluten free muffins, green smoothie, healthy, healthy breakfast, healthy hidden veggie recipe, healthy kid friendly breakfast, healthy kids, hidden vegetables, hidden veggie recipes for kids, hidden veggies, hidden veggies for kids, muffins, muffins with hidden veggies, muffins with vegetables, naturally green muffin, real food muffin, spinach recipes, spinach recipes for kids, vegetable breakfast recipe, veggies at breakfast, whole food, whole food muffin

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Reader Interactions

Comments

  1. Monica

    April 3, 2017 at 4:31 pm

    Do you think a flax egg substitute would work in this recipe?

    Reply
    • Taesha Butler

      April 5, 2017 at 3:06 am

      Yes! I’ve tried them several times and they work great!

      Reply
    • Amanda Janquart

      February 10, 2020 at 12:38 am

      I accidently made them without any eggs and they still turned out. A bit dense, but tasted great!

      Reply
  2. Kellee

    April 4, 2017 at 3:57 am

    Made these today & my kids loved them. Super simple to throw together. Tasted great

    Reply
    • Taesha Butler

      April 5, 2017 at 3:06 am

      Love hearing that! Thank you for sharing!

      Reply
  3. Stephanie

    April 5, 2017 at 6:08 pm

    These were delicious, they tasted like a banana muffin! I made them slightly differently; I soaked the oats overnight with a bit of apple cider vinegar. I then reduced the apple cider vinegar in the recipe to 1 tsp, and omitted the almond milk. Since we didn’t have enough spinach, I topped up with kale. What a great way to get in some greens!

    Reply
    • Taesha Butler

      April 11, 2017 at 5:09 am

      Love the little changes! Soaking made those oats even more digestible! A great idea I’ll try the next time I make this recipe!

      Reply
  4. Jenae

    April 20, 2017 at 2:18 pm

    Would you have a suggestion for a banana substitute? My babe is allergic to bananas 🙁 the rest of the recipe sounds like it could be her favorite treat. Thanks.

    Reply
    • Tammy

      October 23, 2017 at 4:36 am

      I have substituted successfully with avocado, berries, applesauce, and pumpkin. I use between 3/4 and 1 cup of purée of choice. I just used 1/2 cup apple sauce and 1/2 cup pumpkin. I added a smidge extra maple syrup and used pumpkin spice. They turned out great…although not the most appetizing color.

      Reply
  5. jennifer

    May 2, 2017 at 10:35 am

    these are delicious!!! officially my new favorite muffin

    Reply
  6. Luiza

    July 12, 2017 at 12:33 am

    Do you think these would work as mini-muffins? If so how long would you suggest baking them for? My 3 year old will only eat "mini" muffins lately

    Reply
    • Taesha Butler

      July 12, 2017 at 2:15 am

      Yes! I would start by cooking them for 8-10 minutes and then check them. You might have to play with the time a little, but this recipe would totally work as mini muffins!

      Reply
  7. Sarah

    July 21, 2017 at 2:43 pm

    Do you think frozen spinach would work?

    Reply
    • Taesha Butler

      July 25, 2017 at 2:49 am

      Yes, but I was highly suggest thawing it first and draining off the water. Otherwise, the muffins might be too soggy.

      Reply
  8. Melinda

    July 22, 2017 at 12:12 am

    I’d like to try frozen spinach as well, but wondering how many cups I’d need in that case. This sounds like a great recipe!

    Reply
    • Taesha Butler

      July 25, 2017 at 2:48 am

      I’d do about 1/2 cup of thawed spinach with the water drained off!

      Reply
  9. Diana

    July 23, 2017 at 8:57 am

    I have just made these, substituted the baking soda with baking powder, tree times the quantity as I found on the internet the alternative to be and after, 40 minutes, they still haven’t cooked on the inside… 🙁 Absolutely gutted as they are delicious, in fact I might have them like this anyway, as I would have all that in a smoothie anyway bar the baking powder! 🙂 It must have been the baking powder… Any ideas? Thanks!
    Diana xxx

    Reply
    • Taesha Butler

      July 25, 2017 at 2:47 am

      Hmmmmm. If you followed the suggested ingredient swap, I don’t see why that would make them not bake. Did they set after they cooled down?

      My only other idea is maybe the baking rack was in a funky spot in your oven I try to bake these with my oven rack positioned in the middle of the oven!

      Reply
  10. Maria

    August 31, 2017 at 4:38 pm

    I followed exact reciepe and they came out raw. My kids still ate them! 🤦‍♀️Not sure if it’s my oven…

    Reply
    • Taesha Butler

      September 1, 2017 at 2:05 am

      Oh no! I’m sorry to hear that? Where was the rack positioned in the oven?

      Reply
  11. Elise

    September 11, 2017 at 5:11 pm

    These were really good, but really dense. Is that the right consistency? Is there a way to make them lighter? Thank you for sharing either way – they are delicious!

    Reply
    • Taesha Butler

      September 13, 2017 at 9:07 pm

      They are a bit dense! If you prefer something a bit lighter, you can try my Paleo Green Smoothie Muffin!

      Reply
  12. Tamara

    September 30, 2017 at 10:08 pm

    The only substitute I made was organic applesauce instead of the honey/syrup. I baked for 21m in middle rack position in convection oven and the middle is Super moist/borderline raw. I took them out of the oven and had them sit in the pan for 10min and checked, still a little raw. I cooked them for 10 additional mins ( two 5 min increments) and the middle is quite moist, but cooked. The little one loved them!

    Reply
  13. j. Leew

    October 3, 2017 at 2:11 am

    Do you know the nutritional information on these muffins .., calories, protein, carbs ? Thanks , they are good

    Reply
  14. Lindsay

    October 22, 2017 at 5:48 pm

    Can you sub coconut milk for the almond milk to make these nut free?

    Reply
    • Taesha Butler

      October 22, 2017 at 7:01 pm

      Yes!

      Reply
  15. Theresa

    October 25, 2017 at 2:46 am

    I was hesitant to make these because I don’t like very dense muffins.. but mine actually came out very well!! All cooked through. I baked for about 21 minutes in the middle of my oven. Very nice subtle cinnamon oat flavored muffins! Perfect with some almond butter on top. Thank you for the recipe!!

    Reply
    • Taesha Butler

      October 29, 2017 at 4:54 pm

      I’m so glad you enjoyed them!

      Reply
  16. Paula

    November 5, 2017 at 4:30 pm

    HI! I wanted to try this recipe for my 11month old but the doc said no honey until after 1 year old. Is there a safe substitute to honey for an 11month old? THANKYOU! I LOVE these muffins and ate them by the barrel when I was pregnant!!!

    Reply
  17. Erin

    January 3, 2018 at 3:27 pm

    My toddlers devoured these this morning! We will definitely be making these again! Thanks!!

    Reply
    • Taesha Butler

      January 4, 2018 at 8:34 pm

      They are one of our favorites too! Glad the kiddos enjoyed them!

      Reply
  18. Diana

    February 11, 2018 at 3:38 pm

    Can I use an organic all vegetable shortening in place of the coconut oil? If so, how much would I use? Is there another substitute that would work well in place of the coconut oil?

    Thank you!

    Reply
  19. Ashley

    March 9, 2018 at 2:05 am

    Dumb questions, but do they have to be refrigerated to keep? Will they dry out? Can they just sit out like a regular muffin?

    Reply
    • Taesha Butler

      March 12, 2018 at 3:36 am

      Yes, I would store them in the fridge!

      Reply
  20. Amber

    March 23, 2018 at 7:53 pm

    Calories 152 -for 1 serving

    Total Fat 6.3g 8%
    Saturated Fat 4.4g 22%
    Cholesterol 27mg 9%
    Sodium 165mg 7%
    Total Carbohydrate 22.1g
    Total Carbohydrate 22.1g 8%
    Dietary Fiber 2.2g 8%
    Total Sugars 10.5g
    Protein 3.2g
    Vitamin D 3mcg 13%
    Calcium 29mg 2%
    Iron 1mg 6%
    Potassium 189mg 4%

    Reply
  21. Caity

    April 7, 2018 at 7:19 pm

    Have you ever tried these with chard? I’m wondering if the flavor would be too strong?

    Reply
  22. shannon

    May 8, 2018 at 1:24 am

    Thoughts on ways to cut down the sugar a bit? 10g is still a little on the high end for what we are used to for the AM. Thanks for any ideas!

    Reply
    • Taesha Butler

      May 11, 2018 at 7:29 pm

      I often skip the sweetener in these with my family and they love them still!

      Reply
  23. Lindsay

    May 27, 2018 at 12:52 pm

    I made these into mini muffins. I got 24 mini muffins and 6 full sized muffins. I made them two days ago and they are pretty much gone. My kids love them!

    Reply
    • Taesha Butler

      June 11, 2018 at 2:25 am

      Woohoooo!

      Reply
    • Samantha Muscarella

      January 18, 2019 at 4:37 pm

      How long did they cook as mini muffins??? I love mini muffins for my toddler

      Reply
      • Andi

        October 21, 2019 at 11:13 am

        I cook mine about 15 minutes as mini muffins.

        Reply
  24. YG

    June 6, 2018 at 4:26 pm

    This looks awesome! Do you think swapping the coconut oil for vegan butter would make a difference?

    Reply
    • Taesha Butler

      June 11, 2018 at 2:17 am

      Hmmm, I don’t think so! I bet it would turn out great!

      Reply
  25. Christy

    July 10, 2018 at 2:09 pm

    My fam is in love with these muffins! We call them “Hulk Smash” Muffins. I usually have to double recipes but this makes so many and calls for so much spinach which I adore! I have found that cooking for the entire 20 minuets is essential.

    Reply
  26. janetpole

    July 10, 2018 at 5:38 pm

    oh wow — what a great idea: cannot wait for it to cool down so I can use the oven and use up my kale!!!!!

    Reply
  27. Sara

    July 13, 2018 at 11:49 am

    THANK YOU so much for this recipe!!! My crazy picky 17 month old devoured these! They were so easy to make, too. ☺️

    Reply
  28. Ali

    August 1, 2018 at 8:30 pm

    These are great. The only way I get my 2.5 year old to eat fruits and veggies. I like the too! I add chia seeds and end up having to bake for a bit longer – more like 25 min.

    Reply
    • Taesha Butler

      August 8, 2018 at 8:14 pm

      Wooohooo! That is so awesome!

      Reply
    • Sau

      August 30, 2018 at 1:49 am

      How much did you add and how did it change it (consistency etc)?

      Reply
  29. Arianna

    August 26, 2018 at 4:15 pm

    We made these this morning and threw in some blueberries. I had to bake them for about 25 minutes, but they came out delicious!

    Reply
  30. Alicia Sugar

    September 8, 2018 at 2:17 pm

    Made these for my family wit maple syrup and my 8 month old is obsessed. They were delicious thanks for the recipe. Worked best for me to bake for 22 minutes on the middle oven rack.

    Reply
  31. Janet

    September 24, 2018 at 11:29 pm

    can I use coconut milk ?

    Reply
    • Taesha Butler

      October 8, 2018 at 9:23 pm

      Yes!

      Reply
  32. Set

    November 5, 2018 at 3:06 am

    Can I skip the apple cider vinegar or substitute it with something else?

    Reply
  33. Annie

    November 8, 2018 at 2:10 pm

    I live at altitude, do you think anything needs to be modified to the recipe?

    Reply
    • Taesha Butler

      November 15, 2018 at 7:22 pm

      Hmmmm. I’m not an expert on baking at an altitude and am not really sure what to suggest. I’m sorry I can’t be more helpful.

      Reply
  34. Veronica

    November 11, 2018 at 10:02 pm

    Any suggestions for a banana substitute? I’m allergic 🙁

    Reply
    • Taesha Butler

      November 15, 2018 at 7:19 pm

      You can sub with applesauce!

      Reply
  35. Adi

    December 10, 2018 at 4:34 am

    Can I substitute apple cider vinegar with something else or leave it out completely? I wanted to make these today as mini-muffins but that’s the only ingredient that I am missing :-/

    Reply
    • Taesha Butler

      December 10, 2018 at 9:14 pm

      You can use white vinegar or skip it all together!

      Reply
      • Adi

        December 26, 2018 at 11:49 pm

        I made these as mini muffins and they turned out amazing! My 17 month old LOVES it. Made these just before a trip and these were a life saver. He talks to the muffin for a while in his own language before eating it :D. Also keeps him happy and busy when we are eating out. Thank you so much! Look forward to trying your other recipes.

        Reply
  36. Kate

    December 25, 2018 at 10:19 pm

    Can you freeze these amazing muffins?

    Reply
  37. Amy

    February 9, 2019 at 4:53 pm

    If you are vegan, I forgot to put in the eggs and these muffins still turned out great and were eaten by all!

    Reply
    • Taesha Butler

      February 13, 2019 at 10:26 pm

      So good to hear!

      Reply
  38. Sweta

    February 16, 2019 at 11:20 pm

    Can you please help me to convert these into savory muffins? Also, can we add avacados?

    Reply
    • Taesha Butler

      February 26, 2019 at 3:28 am

      Hmmmm. I would sub the avocado for the banana and remove the sweetener all together. I bet they would be a lovely savory muffin.

      Reply
  39. Sam

    February 25, 2019 at 2:49 pm

    Delicious! I cut out the sweetener & used a full 3 1/2c of spinach & these came out great for a quick adult snack on the go! 🙂

    Reply
    • Taesha Butler

      February 26, 2019 at 3:24 am

      Thats so wonderful to hear that they were a hit!

      Reply
  40. Elyssa

    March 3, 2019 at 10:09 pm

    These were great and my 17mo old loved them! We made 24 mini muffins (baked only 15mins) and 6 standard muffins. Definitely will make again!

    Reply
    • Taesha Butler

      March 14, 2019 at 9:42 pm

      I’m so glad!

      Reply
  41. Christa

    March 16, 2019 at 7:51 pm

    Do we want the vinegar and baking soda to touch and react prior to blending? Or not touch and let it mix up in the blender? Does it matter or not? Thanks!

    Reply
  42. Wendy

    March 17, 2019 at 2:08 pm

    We are not dairy-free so could I use regular milk? I don’t want to have to buy almond milk for this one thing. LOL

    Reply
  43. Keli

    March 17, 2019 at 6:21 pm

    How do you store them so I can have then throughout the week?

    Reply
  44. Lindsay Stadter

    April 1, 2019 at 3:28 pm

    My blender doesn’t get the oats very fine, so mine came out quite lumpy. Do you think a food processor would be better?

    Reply
    • Cristal

      April 10, 2019 at 7:55 am

      My kids didn’t like the texture either so what I do now is put the two cups of oatmeal in the blender and blend it for a minute and then it end up looking like wheat flour. Then I put it aside and put the other ingredients in the blender in order. The cupcakes come out perfect! I hope it helps you.

      Reply
  45. Mary Sue

    April 6, 2019 at 3:42 pm

    Thank you for this recipe! I have made it at least 2 dozen times, although lately I have been experimenting! I rarely have coconut oil or almond milk and have subbed with butter/milk without issue. I also use 1.5 tbsp of sweetener. I also recently started adding dutch process chocolate powder and a few chocolate chips on top for more of a dessert option. Also good if you remove the cinnamon and add lemon zest and blueberries. Or apple chunks… My kids love them!

    Reply
  46. Cristal

    April 10, 2019 at 7:50 am

    Thank you for the recipe! I make them everysingle week! They don’t last more than two days at my house. My kids didn’t like the texture of the oatmeal so I blend the oatmeal by itself and it ends up looking almost like flour. Then i place it aside then I start putting all the ingredients in order in the blender. I never buy almond milk so I use organic coconut milk. I don’t use paper linens for the cupcakes. I use some some coconut oil to grease the cup cake pan and it is awesome because the cup cakes come out looking so pretty!!! I also use like 4 chocolate chips or blue berries so the kids can enjoy them a little more. Let me know if this works for you ladies!

    Reply
    • Taesha Butler

      April 14, 2019 at 5:24 pm

      I love this!

      Reply
  47. Stephanie @ WholeHealthDork

    April 10, 2019 at 6:26 pm

    Super yummy! A bit late in posting a thank you, but worked great for St. Patrick’s Day morning!

    Reply
    • Taesha Butler

      April 14, 2019 at 5:23 pm

      I am so glad to hear that!

      Reply
  48. Naomi

    April 27, 2019 at 7:20 pm

    Has anyone ever made these without bleeding the oats, leaving them whole, baked oatmeal style?

    Reply
    • Taesha Butler

      April 29, 2019 at 5:02 pm

      Do you mean blending? Not to my knowledge, but I love that idea of enjoying this baked oatmeal style!

      Reply
  49. Annie

    May 9, 2019 at 2:54 pm

    Thanks so much for this recipe! My kids gobble them down. The only exception is I add a few chocolate chips or blueberries to the top of each one. They are usually all gone within a few hours.

    Reply
  50. Amanda

    June 2, 2019 at 3:13 am

    Have you tried making these adding cocoa powder? Would you recommend adding anything else if I did do that? I personally love these but my husband can’t seem to get over the color… thinking if they are chocolate it could help lol

    Reply
  51. Kenneth Butler

    June 2, 2019 at 10:17 pm

    5 stars
    These are amazing!

    Reply
  52. Jessie Root

    June 2, 2019 at 11:06 pm

    5 stars
    LOVE these!! So great for grabbing on the way out the door for a quick, healthy breakfast.

    Reply
  53. Ellen

    June 3, 2019 at 12:28 am

    Yum

    Reply
  54. Lauren

    June 3, 2019 at 12:45 am

    5 stars
    Such an easy & fun recipe that’s packed with nutrition. Thank you for these!

    Reply
  55. Emily O

    June 3, 2019 at 1:23 am

    5 stars
    I’ve made these muffins at least 20 times, and they are always amazingly delicious! Thank you for such a great recipe that my whole family loves 😊

    Reply
  56. Andrea

    June 3, 2019 at 1:29 am

    5 stars
    These muffins are the best! We call them “Superhero Cupcakes”. My 3 year old absolutely loves them and this mama has been known to swipe a few here and there. 😊

    Reply
  57. Danielle

    June 3, 2019 at 1:31 am

    5 stars
    Such a quick and simple recipe! My one year old girls love, love, love these muffins with breakfast or for a mid day snack. Toddler and Mom approved!

    Reply
  58. Jenn Posada

    June 3, 2019 at 1:53 am

    5 stars
    Love, love this recipe. It’s a great way to get veggies into my little humans. Besides they love them. A big thank you for creating such a great recipe.

    Reply
  59. Christy

    June 3, 2019 at 2:12 am

    5 stars
    My whole family loves these!!

    Reply
  60. Cheryl

    June 3, 2019 at 2:23 am

    5 stars
    Love these and so does everyone who has been lucky enough for me to share them with (since I want all the green smoothie muffins for myself!!). Great way to make veggies even more delicious!

    Reply
  61. Nicole

    June 3, 2019 at 2:40 am

    5 stars
    My family loves the muffins! I sprinkle a few of the mini Enjoy Life chocolate chips on top. So yummy! Thanks for sharing!! 😊

    Reply
  62. Kristen

    June 3, 2019 at 2:44 am

    5 stars
    Great recipe that I’ve shared with other Mamas and Friends! Perfect for snacks in the classroom since they are grain and nut free! I use 1/4 cup maple syrup and it’s the perfect amount for my children ages 6 & 7.

    Reply
  63. Chelsea

    June 3, 2019 at 2:53 am

    5 stars
    My 20 mo loves them and so do I!!

    Reply
  64. Ashley

    June 3, 2019 at 3:41 am

    5 stars
    Love these and make them often! They’re magically delicious and healthy as well. I often make a batch and freeze half, as I learned we can’t eat them fast enough before they start to mold. I’ll pull the other half out midway through the week and have muffins all week long!

    Reply
  65. Ruth

    June 3, 2019 at 4:05 am

    5 stars
    I make these weekly! It’s such a forgiving recipe!

    Reply
  66. Miriam

    June 3, 2019 at 4:47 am

    5 stars
    These have become a weekly ritual–batch bake them on Sunday and send the hubs to work with a few each morning. He’s a guy who doesn’t like baked goods (too sweet), doesn’t like vegetables, never eats breakfast willingly, and often skips lunch…. It is difficult to get children to eat well, but believe me, the more impressive conversion is a stubborn man in our case! HE LOVES THEM. And I love that there is something I can make that will keep him healthy and happy 🙂

    Reply
  67. Chelsea

    June 3, 2019 at 4:50 am

    5 stars
    We call these Hulk Muffins. I have two boys so it seemed perfect!

    Reply
  68. Nicole

    June 3, 2019 at 11:23 am

    5 stars
    My toddler loved these!

    Reply
  69. Danielle

    June 3, 2019 at 11:50 am

    5 stars
    My family loves these muffins! I make them over the weekend and they are gone fast! If I think quickly enough, they go in the freezer for quick breakfasts for my 18 month old all week. A staple in our house and I feel good about what I’m feeding my people. Thank you!

    Reply
  70. Carri

    June 3, 2019 at 12:21 pm

    5 stars
    These have become a staple recipe in our house, my 2yo daughter asks for them all the time. We make them at least twice a month, love how well they freeze. These got us in love with the waffles too. Which we legit make every 4 days! I love adding shredded zucchini to the waffles instead of milk.

    Reply
  71. Sarah Vorreiter

    June 3, 2019 at 12:51 pm

    5 stars
    A family favorite that I’ve started making weekly! Even my skeptical oldest child, gave in eventually and tried it despite its color 🤣. I’ve used frozen and fresh spinach depending on what I have and it always comes out great!

    Reply
  72. Danielle

    June 3, 2019 at 1:39 pm

    5 stars
    These are delish! My kids love them and so do I!

    Reply
  73. Amanda

    June 3, 2019 at 2:33 pm

    5 stars
    Love these! Simple, tasty and we feel good eating them. I find the recipe is also easy to half because otherwise we (I) catch ourselves eating them all 😆 not gonna lie sometimes we add a few chocolate chips — yummmmm!

    Reply
  74. Pam

    June 3, 2019 at 2:46 pm

    5 stars
    We make these weekly – my kids are always asking for one for a snack! We add a few chocolate chips in ours!

    Reply
  75. Mary

    June 3, 2019 at 3:38 pm

    5 stars
    I found this recipe about a month ago and have made these at least once a week since. My 4 and 1 year old (and I) love these for breakfast or a snack.

    Reply
  76. Beth

    June 3, 2019 at 3:48 pm

    5 stars
    Oh. My. Gosh!!!!!
    These are amazing!!! When my kid, who loathes the sight of spinach, requests these-that is saying something!! I always have to make a second batch bc little hands sneak extras 😁😁😁🎊🎉🎊

    Reply
  77. Nana

    June 3, 2019 at 4:27 pm

    5 stars
    Love love loooove these muffins! They are also so versatile! I make them as waffles and pancakes for my little family on weekends!

    Reply
  78. Kylie

    June 3, 2019 at 4:49 pm

    5 stars
    One of my toddler’s favorites! Have made them with both eggs and flax eggs and were just as delicious either way!

    Reply
  79. Rebecca

    June 3, 2019 at 5:53 pm

    5 stars
    One of our families favorite muffins! So easy to make and such great ingredients.

    Reply
  80. Jen

    June 3, 2019 at 6:23 pm

    5 stars
    Easy and delicious!!

    Reply
  81. Omnia

    June 3, 2019 at 9:32 pm

    5 stars
    Amazing and super easy! The kids loved them.

    Reply
  82. SuperSarai

    June 3, 2019 at 10:00 pm

    5 stars
    Make this often and let my toddler add chocolate chips to the muffin cups. He never says no to these muffins and I don’t feel bad about giving them to him.

    Reply
  83. Nicole

    June 9, 2019 at 7:53 pm

    5 stars
    I love these muffins! Does anybody know the weight watchers point conversion for them?

    Reply
  84. Alana

    July 20, 2019 at 10:54 am

    5 stars
    THANK YOU! Such a great and easy recipe, can whip these up before my daughter wakes up in the AM. I never thought I’d struggle feeding my child, with my husband and I being so into eating healthy. But now that she’s 18 months I really have a hard time getting her to eat anything, good or bad! She is so picky! These muffins, they do the trick every. single. time. Girl won’t touch SO many things but she LOVES herself some healthy green muffins! I’m so grateful to have found this healthy recipe! Life saver!

    Reply
    • Taesha

      July 21, 2019 at 5:25 pm

      I am so glad they were a hit!

      Reply
  85. Ivana

    August 2, 2019 at 4:23 pm

    how many grams/pounds of fresh greens does this receipe call for? cups is a difficult meassure as you can double the amount if you press the greens hard into the cup 🙂 mine always come out undone, and I think its because I’m using too much spinach. I use 250gr for the receipe. thanks!

    Reply
    • Taesha

      August 2, 2019 at 4:35 pm

      I honestly don’t measure my greens anymore when making these! I just do a handful!

      Reply
  86. Natalie

    August 25, 2019 at 7:14 pm

    5 stars
    I added a couple of blueberries in each of the muffins and they turned out great absolutely love this recipe!!!

    Reply
  87. Jill

    September 17, 2019 at 7:14 pm

    5 stars
    We make these as pancakes regularly! They are a go-to for us. Easy school breakfast to pre-make and freeze. So delicious and so easy!

    Reply
    • Taesha

      September 17, 2019 at 10:21 pm

      I love making them as pancakes too! I like to stock my freezer with them!

      Reply
  88. Lauren

    September 18, 2019 at 10:49 pm

    I thought I had cinnamon and I don’t 🤦‍♀️ What do you think would be a good substitute?

    Reply
    • Taesha

      September 18, 2019 at 11:50 pm

      You can leave it out. Or pumpkin spice might be nice too!

      Reply
      • Lauren

        September 19, 2019 at 12:10 am

        5 stars
        Thanks so much! Just had one. I used pumpkin spice and it turned out okay. My husband and I as well as our 1 1/2 yr old really liked these!

        Reply
        • Taesha

          September 19, 2019 at 2:44 pm

          I’m so glad!!

          Reply
  89. Jessica L.

    November 12, 2019 at 7:11 pm

    5 stars
    I absolutely LOVE this recipe and so do my kids! Thank you!!!

    Reply
    • Taesha

      November 12, 2019 at 7:25 pm

      I am SO glad! I love that it is something the whole family enjoys!

      Reply
  90. Whitney

    January 9, 2020 at 8:39 pm

    Can you substitute almond milk for 2% milk?

    Reply
  91. Ana

    January 16, 2020 at 12:34 am

    Can I add chocolate? Asking for a friend….

    Reply
    • Taesha

      January 16, 2020 at 1:38 am

      Um always! 😉

      Reply
  92. Cassie M

    February 6, 2020 at 2:07 am

    5 stars
    My 15-month son and I both love these! They are soft enough for him to break apart and eat but don’t crumble everywhere. So easy to make in the Vitamix. Great recipe!

    Reply
    • Taesha

      February 6, 2020 at 2:29 pm

      I’m so glad they were a hit!

      Reply
  93. Meghan

    February 16, 2020 at 8:22 pm

    Hi! Could I use regular whole milk? Thanks!

    Reply
    • Taesha

      February 17, 2020 at 7:38 pm

      Yes! Whatever milk your family prefers works great

      Reply
  94. Katie

    February 17, 2020 at 8:03 pm

    Love these and how easy they are to make! My 2 year old and my husband are both gobbling them up.

    Reply
    • Taesha

      February 17, 2020 at 8:51 pm

      Victory!

      Reply
  95. Rebecca

    February 23, 2020 at 7:22 pm

    What sized bananas do you usually use?

    Reply
    • Taesha

      February 24, 2020 at 2:15 pm

      2 medium bananas. About 3/4 cup mashed

      Reply
  96. Maria

    March 6, 2020 at 4:32 am

    5 stars
    Just made these and LOVE them! So easy and quick to make. Will definitely make them again in the future! Accidentally used steel-cut oats instead of rolled oats the first time (do not recommend) 😅

    Reply
    • Taesha

      March 6, 2020 at 3:41 pm

      Ha! I’ve tried that before too. We ate them but I certainly prefer them with the rolled oats!

      Reply
  97. Val

    March 22, 2020 at 5:22 pm

    In case anyone else is also wanting to use up baby oatmeal to make this recipe – 2 cups of rolled oats weighs 8 oz. Also, be sure to add your liquid ingredients to the blender first to keep your blender happy. Tasty muffins! We added some peanut butter chips for fun.

    Reply
    • Taesha

      March 23, 2020 at 3:14 pm

      What a great idea!

      Reply
  98. Rah

    April 13, 2020 at 4:54 pm

    If I only have quick oats is that ok to use for this recipe?

    Reply
    • Taesha

      April 13, 2020 at 5:56 pm

      That has worked for me in the past, yes

      Reply
  99. Kate

    April 20, 2020 at 4:18 pm

    5 stars
    They are not pretty but one bite and you don’t care. A new favorite around here! Thanks for the great recipes.

    Reply
    • Taesha

      April 20, 2020 at 4:50 pm

      Lol! You’re right. Sometimes they aren’t the prettiest muffin, but they are always a hit! I am so glad your crew liked them!

      Reply
  100. Hana

    June 20, 2020 at 1:41 am

    5 stars
    My toddler loves these muffins!!!

    Reply
    • Taesha

      June 22, 2020 at 2:23 pm

      Yay! Rave reviews from little taste testers is my favorite!

      Reply
  101. Heather Long

    July 16, 2020 at 12:55 am

    these are so good! my ten month old son really likes these and so do I! great healthy snack. I also love that you just through everything in the blender and mix it up and right into the oven. quick and healthy so helpful for me.

    Reply
    • Taesha

      July 16, 2020 at 1:42 pm

      Yes! Blender recipes are my favorite too! Glad they were a hit with all.

      Reply
  102. Adrianna

    October 7, 2020 at 6:47 pm

    5 stars
    This recipe has been part of our weekly muffin rotation for a couple years now. I love them, my husband loves them, my toddler loves them…total winner! They’re easy to throw together, healthy, and delicious. We enjoy them slathered with peanut butter 🙂

    Reply
    • Taesha

      October 7, 2020 at 7:03 pm

      I am so happy to hear that! And ! love them with PB too!

      Reply
  103. Christina

    November 30, 2020 at 11:17 pm

    5 stars
    I’ve been on a kick of making these weekly! My 2 yr old, 6 yr old and myself LOVE them! I add a few mini chocolate chips on top of some for an extra sweetness.

    Reply
    • Taesha

      December 1, 2020 at 5:41 pm

      I am so glad!

      Reply
  104. Elizabeth Ann John

    December 6, 2020 at 4:02 am

    Can you make these in a bread loaf tin? Thank you!

    Reply
    • Taesha

      December 6, 2020 at 7:59 pm

      Yes! I do that and bake it for about 40 minutes

      Reply
      • Elizabeth Ann John

        December 14, 2020 at 6:06 pm

        5 stars
        Thank you!!! I’m going to try that today. Do you spray the bread loaf tin? (sorry if it’s a silly question – I’m not much of a baker!

        Reply
        • Taesha

          December 15, 2020 at 5:28 pm

          I usually line it with parchment paper but would certainly grease or spray the pan if you are opting not to line it!

          Reply
  105. Ashley

    January 11, 2021 at 1:53 pm

    5 stars
    This are easy and delicious. I have made them dozens of times. I sometimes add chia and hemp hearts on top before I bake! My kids cannot get enough of them. Thank you so much!

    Reply
    • Taesha

      January 11, 2021 at 5:31 pm

      Yay! I am so glad Ashley!

      Reply
  106. Anna

    January 20, 2021 at 1:40 pm

    Unless you have a Vitamix this is the worst recipe ever. Turns into a thick tummy mess in the blender that won’t blend. I didn’t think to do in batches to save my blender- a good one at that. Total waste of time and ingredients.

    Reply
    • Taesha

      January 20, 2021 at 5:09 pm

      Sorry to hear that, Anna. I actually originally made this with a blender that wasn’t high-speed, like a Vitamix. The high speed does make it faster, but it can be done in a traditional one. While in the post I did mention how to handle this recipe if you don’t have a high-speed blender, I have updated the recipe card with those tips

      Reply
  107. Sara Beville

    February 22, 2021 at 12:24 am

    What can I sub for the coconut oil?

    Reply
    • Taesha

      February 22, 2021 at 12:59 am

      Whatever oil you like to use for baking will work great

      Reply
  108. Kimberly

    February 27, 2021 at 3:33 pm

    5 stars
    Another winning TNN muffin recipe! I had been calling these “Leprechaun muffins” ahead of making them for the first time with our 3-year-old before I saw Taesha’s suggestion of “Gecko muffins,” which was perfect for our new PJ Masks fan. He helped put the bananas and spinach into the blender and was so eager to eat one after they came out of the oven. He gobbles them up! Definitely adding to our rotation. Thank you!

    Reply
    • Taesha

      February 27, 2021 at 4:36 pm

      I LOVE this so much!! Bravo to you for including him in the kitchen (I know cooking with kids isn’t always easy!), but clearly he felt invested in his veggie-loaded connection and I love that you were able to connect them to something is is passionate about! Cute names go far with kids

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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