Scrumptious Fruit and Veggie Smoothie Muffins

Scrumptious Fruit and Veggie Smoothie Muffins
Total Time 30 min
Prep 10 min, Cook 20 min
Yield 12 muffins

Kids and muffins go together like a dog and a dog bone. Neither the kids nor the dogs can resist the tasty treat. What’s fantastic about a muffin is that you can fill it with healthy ingredients and kids are still drawn to it because, quite simply, it’s an inviting and irresistible muffin. What makes the Fruit and Veggie Smoothie Muffins so healthy, while at the same time, completely scrumptious?

  • Bananas. They naturally provide sweetness while also providing fiber, potassium, vitamin C, vitamin B-6, manganese and other nutrients.
  • Mango. Again, these are deliciously sweet and provide fiber, folic acid, vitamins A and C, antioxidants, potassium and more.
  • Spinach. Spinach is low in calories, abundant in Vitamins A and K, and contains iron, flavonoids, and antioxidants. And as a bonus for those with picky eaters who declare that they don’t care for spinach, when used in muffins (and green smoothies) along with fruit, the flavor of spinach is almost (if not completely) undetectable.
  • Whole wheat flour. Whole wheat flour provides more fiber than white flour.
  • Eggs. Eggs provide protein, vitamin D, iron and more.
  • Walnuts. Walnuts taste delicious, add a great texture to the muffin, and provide omega-3 fatty acids, protein, and antioxidants.

These muffins freeze beautifully, and they are wonderful as mini muffins too. We use the mini version in our lunch box often as our sweet end-of-lunch “treat.” Also, kids think it’s fantastic to have two mini muffins with nuts or fruit on the side as a snack. Even though the mini muffins are smaller, kids tend to get so excited when they get more than one. Whether you like them as a regular sized muffin or a mini- muffin, they are scrumptious and healthy for the whole family, and you’ll find that even though your intention may be to freeze some to use during the week, they disappear very quickly.


  • 2 ripe bananas
  • 2 cups packed baby spinach
  • 1 cup frozen mango chunks
  • 1 egg
  • ¼ cup oil
  • 1.5 cups whole wheat flour
  • ½ cup sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • ½ cup chopped walnuts


1. Preheat the oven to 350 degrees.  Prepare a muffin pan with paper or silicone muffin cups or spray your muffin tin with a non-stick spray.

2. Blend the bananas, spinach, and mango in a blender until very smooth.  Once blended, add the egg and oil.

3. In a medium sized bowl, combine the flour, sugar, baking soda, cinnamon and salt.

4. Pour the smoothie mixture into the bowl, along with the walnuts, and mix just until combined.

5. Spoon the batter with a ¼ cup scoop, filling each cup about three quarters full.

6. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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