These Paleo Green Smoothie Muffins are packed with amazing ingredients like spinach, banana, and honey. Loaded with fiber & protein—these grain free muffins are the perfect breakfast.
Whether they are your out-of-the-box way to get veggies in at breakfast, your go-to healthy after school snack or your creative 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!
“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!?” she said, with all the excitement and enthusiasm a young (and 100% tired)kid can muster at 7:30pm.
“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 opportunity to experiment and to hopefully get Green Smoothie Muffins into all the little (and big) mouths!
Why these Paleo Green Smoothie Muffins are so good
They are a Paleo twist on my most popular veggie-loaded muffin recipe. 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!
Kid-friendly. 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.
Veggie-Loaded. Many of us need help getting our daily requirement of veggies in, so these muffins are are way to help your toward your health goals. Plus, th spinach in this Paleo muffin recipe give them this dazzling green shade, but they taste just like a banana muffin!
Naturally gluten free and dairy-free.
Boosted in nature’s goodness! Besides tweaking my classic 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.
Tips for the best paleo green smoothie muffins
- Be sure your bananas are ripe. The riper, the better! For best results, your bananas should be brown and spotty. Why? Because as bananas ripen they get sweeter and softer, making them perfect for baking.
- Let the muffins cool before enjoying. Muffins continue to bake even after they are removed from the oven and will firm up as they sit.
- Use parchment paper muffin liners. I love this brand and find they are the best for easy peeling muffin liners. Another great (no waste) option is silicone muffin liners.
- Do not swap out or sub ingredients. Paleo baking is a science and swapping out flours or other ingredients will totally change the end result.
Other veggie-loaded Paleo muffin recipes
- One-Bowl Carrot Paleo Muffins
- Chocolate Zucchini Paleo Muffins
- Paleo Almond Butter Blueberry Zucchini Muffins
- Healthy Chocolate Muffins (with butternut squash)
Loving these Paleo green smoothie muffins and are hungry for more?
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Paleo Green Smoothie Muffins
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup tapioca flour or arrowroot flour
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt
- 3 tablespoons honey or maple syrup
- 2 tablespoons coconut oil, melted
- 2 large eggs room temperature
- 3/4 cup unsweetened almond or full fat coconut milk
- 3 cups loosely packed spinach
- 1/2 cup very ripe mashed banana about 1 medium banana
- 1 tablespoon Paleovalley Supergreens optional
Instructions
- Preheat the oven to 350℉ and line a 12-hole muffin pan with silicone liners or cupcake liners.
- Combine the all ingredients in a high-speed blender. Blend until smooth, greens are completely pureed, and all ingredients is incorporated.
- Divide batter evenly among the lined muffin holes.
- Bake the muffins for 25-30 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
- Remove from the oven and allow to cool for 20 minutes. Enjoy or store in the refrigerator in a tightly sealed container for up to 5 days. Freeze the leftover muffins in a tightly sealed container for up to 1 month.
Notes
Nutrition
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!
Comments
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!
Is there something I can substitute for the Paleovalley Super greens?
You can just leave it out and they will still be green and delicious!
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.