Amazing Paleo Green Smoothie Muffins!

You don’t have to drink your breakfast smoothie – you can take it with you as a muffin! These taste moist and delicious like banana bread, except they’re green! A nutritious snack that packs, travels, and freezes well, tuck a few in your bag for a nourishing meal on the go. Even better, they’re Paleo, gluten-free, grain-free, and low-carb. I used spinach and parsley, or you can use any leafy green you have on hand such as chard, kale, bok choy, etc. Green banana is high in resistant starch, a healthy fiber that helps cleanse the digestive track without the glycemic load of a ripe banana. You can usually ask for green bananas in the back produce section of your grocery. Add your favorite protein powder and green powder for a nutritious morning boost. I suggest tasting the batter and then sweeten to taste. Chia seeds add protein, Omega-3 fats, anti-oxidants, and minerals. A whole apple contains pectin, to help hold these babies together. And there’s no need to peel, as apple peels are loaded with healthy nutrients. Store muffins in the refrigerator for 5 days, or in the freezer for up to 3 months. Makes 12 regular muffins, or about 30 mini-muffins.



Amazing Paleo Green Smoothie Muffins!



    Wet ingredients:
  • 3 large eggs (165 grams)
  • 50 grams raw baby spinach (c 1 cup packed tight)
  • 50 grams fresh parsley, including the stems (1 cup tight)
  • 2 tablespoons chia seeds
  • 1 tablespoon apple cider vinegar
  • 1-inch fresh ginger root, diced
  • 1 green banana, in chunks
  • 1 apple, cored, in chunks with the peel
  • 1/2 cup sweetener or less to your taste such as Just Like Sugar Table Top natural chicory root sweetener, or 3 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
  • 1 tablespoon pure vanilla extract
  • 2/3 cup (151 grams if hard) coconut butter
  • Dry Ingredients
  • 1 cup almond meal
  • 1/3 cup your favorite protein powder
  • 2 tablespoons your favorite green powder
  • 1/4 very heaping teaspoon unprocessed salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground anise (optional)
  • 1 teaspoon baking soda


  1. Preheat oven to 350°F. Grease muffins tins, and flour with almond meal.
  2. Place all the wet ingredients into a food processor or blender: eggs, spinach, parsley, chia, vinegar, ginger, banana, apple, optional sweetener, and vanilla. Process completely until liquefied. Add coconut butter and process again.
  3. If you’re working in a food processor, add the dry ingredients to the wet. If you blended the wet ingredients in a blender, use a large mixing bowl, and whisk together the dry ingredients: almond meal, protein powder, green powder, salt, spices and baking soda. Mix the wet and dry ingredients together briefly and spoon the batter into muffin tins
  4. Bake regular muffins 22 – 28 minutes, mini muffins 12 – 15 minutes, or until a wooden toothpick comes out clean. Cool and enjoy your nourishing creation!

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