Print Recipe
5 from 2 votes

Green Smoothie Muffins

Prep Time15 mins
Cook Time20 mins
Total Time40 mins
Author: Lorie Yarro


  • 3 very ripe bananas
  • 2 large handfuls baby spinach
  • 3 T milk (almond milk or regular both work!)
  • 2/3 c cacao or cocoa powder
  • 1 egg
  • 1 tsp vanilla
  • 1/2 c Greek yogurt full fat
  • 3 T oil
  • 1/4 c dark chocolate chips optional, if adding to batter, use 1/2 cup
  • 1 tsp baking soda
  • 1/2 c sugar
  • 1 c whole wheat or white flour
  • 1/4 tsp sea salt


  • Preheat oven to 350°F.
  • Combine almond milk and spinach in a high powered blender and blend until smooth.
  • Add bananas and pulse until broken down and smooth with some lumps.
  • Transfer "smoothie" to a medium mixing bowl.
  • Add egg and stir to lightly whisk.
  • Add sugar, vanilla, coconut oil and Greek yogurt and stir to combine.
  • In a small bowl, combine flour, baking soda, sea salt and cacao and stir to combine.
  • Slowly add dry ingredients to wet ingredients and stir to fold in.
  • Line a 12 muffin pan with muffin liners and spoon batter into each.
  • Add chocolate chips to the tops of each muffin.
  • Bake for about 18-22 minutes or until you can put a toothpick in the center and it comes up clean.
  • Cool for several minutes before serving.
  • Store in an airtight container for up to 3-5 days.