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Monday, March 17, 2014

Green Smoothie Muffins

Green Smoothie Muffins

For those of you who have lots of green smoothie ingredients on hand but are craving something to actually chew, try this fun twist on a traditional breakfast item.  Pair it with some fruit and a glass of milk and you've got a great start to your day!


  • 4 cups fresh spinach 
  • 1/2 cup pineapple 
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup coconut oil
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • 1/2 cup low-fat milk
  • 2/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt 
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  1. Preheat oven to 400 ∘F
  2. In a blender, blend the first 8 ingredients (spinach through milk) until smooth.
  3. In large mixing bowl, mix together the remaining 6 dry ingredients (sugar through whole wheat flour).
  4. Add liquid ingredients to dry, and mix just until fully moistened and well combined. 
  5. Coat muffin pans with cooking spray (recipe should fill 14-16 muffins depending on the size of the tin) Or grease small, clean terra cotta pots for a more festive, spring-like muffin presentation.
  6. Fill muffin tins (or pots) 2/3 full.  
  7. Bake at 400 ∘F for 15-18 minutes or until muffins spring back when lightly pressed.
Nutritional Info:
Serving size: 1 muffin
Yield: 16 muffins
Calories: 145
Total Fat: 4 g
Cholesterol: 12 mg
Sodium: 230 mg
Potassium: 118 mg
Total Carbohydrates: 18g
Dietary Fiber: 2 g
Sugars: 11 g
Protein: 3 g
Provides: 28% Vitamin A; 12% Folate; 15% Manganese; 9% Vitamin C

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