Whether they are your out-of-the-box way to get veggies in at breakfast, your go-to healthy after school snack or your sneaky way to make sure your kiddos have greens in their lunch boxes, Paleo Green Smoothie Muffins are going to become staple recipe in your house!
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“Mom, lets cook some muffins for breakfast,” my 5 year old daughter said to me one night, dangerously close to bedtime and clearly an adorable stalling technique. My daughter knows I am a sucker when it comes to baking with her….and she was using that against me.
Well played, kid. Stalling or not, this would make breakfast in the morning way easier, so I was game.
“Okay, but something quick and that you know that you like,” I said, getting the muffin tin out and tying my apron on.
“Ummmm…how about Oatmeal Green Smoothie Muffins!?” Alice said, with all the excitement and enthusiasm a young kid can muster at 7:30pm.
My Oatmeal Green Smoothie Muffins have been a household favorite since the first time I took them out of the oven and a TNN reader favorite since they hit the blog! And my daughter isn’t the only kiddo who loves and adores them. You guys are always sending me *adorable* pictures of your kids gobbling them down. It truly warms my heart that they help you guys get veggies into your kiddos….and I live for those green smoothie muffin pictures.
“Sorry kid, but we are out of oatmeal. But how about we try making them without oatmeal? Maybe we can make them Paleo?” I said, hoping I wasn’t ruining my easy-peasy breakfast plan.
While you guys love the original recipe, there have also been many of you asking for a Paleo version of the green smoothie muffins. My lack of oatmeal was the perfect oppertunity to experiment and to hopefully get Green Smoothie Muffins into all the little (and big) mouths!
Besides tweaking the recipe to make it grain-free, I also added a punch of Paleovalley Supergreens to the mix! Since it is back to school season, they are the perfect thing to add whenever possible to help boost you and your little ones’ immune system against those gnarly school germs! Plus, Paleovalley Supergreens are jam packed with oodles of other superfoods (like Organic Spirulina and Organic Chlorella to name a couple) that I probably couldn’t get into my family otherwise (they are adventurous eaters, but they have their limits). It also has digestive enzymes to help keep my family’s bellies working the way nature intended!
Disclaimer: Thank you to Paleovalley for sponsoring this post! My promise to you, my readers, is to only promote content and products that I truly believe in and buy myself. All opinions stated in this post are my own.
- 1 1/2 cups almond flour
- 3/4 cup Tapioca Flour
- 1/2 teaspoon Baking Soda
- 1 tablespoon Paleovalley Supergreens
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 3 tablespoons honey/maple syrup
- 2 tablespoons Coconut Oil
- 2 eggs, large
- 3/4 cup unsweetened nut-milk or full fat coconut milk
- 3 big handfuls greens (I used baby spinach)
- 1 very ripe banana, peeled
Prep time: Cook time: Total time: Yield: 12 muffins
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My kiddos are allergic to nuts which makes baking with almond flour impossible. Ugh! Do you think a GF flour mix would work as a substitution? They look absolutely delish!
Thank you!
Have you tired my Oatmeal Green Smoothie Muffins? They were the inspiration behind this recipe and can easily be made nut free!
These look amazing! I saw them on your Instagram first and they have me super intrigued. That green color is incredible!
Thank you for the kind words! I love how beautiful real food can be!
Love all your muffin recipes! Curious, could apple sauce replace the banana? I love using ripe bananas, but we eat ours to fast to ever have ripe ones!
Yes! I’ve done that several times!
Do you think I could use matcha powder instead of the super greens?
Totally!
My husband ate 6 of these when they came out of the oven!! And I thought I made them for the toddler (who kept asking for "more muffin!!" even after he had three) lol!
Could you do all almond flour if you have no tapioca flour or even do a mix of coconut flour? Any sub for coconut oil??
I was wondering about this too. Did you try all almond flour?
Made these tonight and had to use arrowroot powder in place of tapioca because its all I had. And even then, I only had almost 1/2 c. instead of 3/4 c. Nonetheless, these looked right on the outside but gooey on the inside. They hold together and taste really good. Would you consider these to still be “safely edible”? Common sense tells me yes b/c everything is cooked BUT i’m planning on giving these to my toddler so wanted your take. Thanks!
I would follow your gut on this. If they have been baked for the suggested time, I would think the eggs are cooked through and that the gooey center is the result of not enough arrowroot to absorb the liquid…but if you feel iffy, then listen to your gut.