Fruit and Veggie Smoothie Muffins
These Fruit and Veggie Smoothie Muffins are the perfect blend of taste and nutrition! Made with ripe bananas, spinach, and mango, these muffins are deliciously moist and incredibly satisfying. They make an easy weeknight breakfast or snack that everyone will love. Try them tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Blender
- Baking Sheet
- Oven
Ingredients
- 2 medium Bananas
- 2 cups Spinach
- 1 cup Mango cubes, frozen
- 1/4 cup Coconut oil
- 1 large Egg
- 1 1/2 cups Flour, whole wheat
- 1/2 cup Sugar
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/8 teaspoon Salt
Instructions
- Preheat your oven to 350 degrees. This step is crucial as it ensures that your muffins bake evenly and rise perfectly.
- In a blender, combine the bananas, spinach, and mango. Blend until the mixture is very smooth. It's remarkable how well these ingredients blend together, creating a vibrant green smoothie base that’s both nutritious and delicious.
- Once blended, add the coconut oil and egg to the blender. Give it another quick blend to incorporate everything smoothly.
- In a medium-size bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Whisk them together until well combined. This helps to evenly distribute the dry ingredients for a better texture in your muffins.
- Pour the smoothie mixture from the blender into the bowl with the dry ingredients. Mix them together gently, just until combined. Be careful not to overmix, as this can create dense muffins!
- Prepare your muffin pan by lining it with paper or silicone muffin cups. This makes it easy to remove the muffins after baking and helps with cleanup.
- Using a 1/4 cup scoop, spoon the batter into each muffin cup, filling them about three-quarters full. This allows enough space for the muffins to rise without overflowing.
- Place the muffin pan in the preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. This is a sign of perfectly baked muffins!
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. It’s hard to resist the aroma that fills your kitchen during baking!
Notes
These muffins are versatile and can be stored in an airtight container for up to three days or frozen for longer storage.