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5 from 1 vote

Paleo Green Smoothie Muffins

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.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Keyword: gluten free muffins, hidden veggies, paleo muffins
Servings: 12 muffins
Calories: 164kcal


  • 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


  • 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.


Nutritional information calculated without Paleovalley Supergreens


Calories: 164kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 91mg | Fiber: 2g | Sugar: 6g | Vitamin A: 754IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg