Green Smoothie Mini-Muffins

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I invented this recipe about two years ago. I looked up every recipe I could on the healthiest muffins possible and I just couldn’t find anything that made me really impressed. At most, it involved sneaking one thing in with a lot of sugar and flour. So I started with a recipe I found online and modified it continuously over many many baking attempts to make it as delicious and nutritious as possible. The muffins have three fruits and three vegetables in them, extra eggs for protein, oat flour for more nutrition and better blood sugar impact, and have a low sugar option. My husband and I love these muffins and a few kids have tried them and liked them. This recipe works well for me in my Vitamix blender. I like the Vitamix because it even blends up kale and carrots. But who knows, maybe another blender would work too. I often blend the ingredients the night before and leave the Vitamix in the fridge, then I can mix them up like regular muffins the next morning. You could totally grate carrots and use spinach instead of kale (to blend more easily). If you live in town and want to try them first, I have some in my freezer right now (June 2022) that you can sample!

Note: Don’t use a regular muffin pan. The batter is quite wet and just doesn’t cook well in the middle with regular-sized muffins.

Vege Smoothie Mini-Muffins

The muffins may not look as attractive as simple banana muffins (the bubbly stuff on top is brown sugar).

But they have this in them:

And they get this kind of reaction:

Ingredients:

• 2 cups oat flour
• 2 cups oats
• 2 tsp baking soda
• 1 tsp salt
• 1/2 tsp allspice
• 1 tsp cinnamon
• 1 cup packed brown sugar (or 1/2 cup brown sugar, 1/8 cup Truvia, 1/4 cup Erythritol/Munk Fruit Blend)

• 1/2 cup coconut oil
• 4 eggs
• 2 tsp vanilla

In a blender:

• 1 cup kale (Fresh or frozen doesn’t matter. It turns out fine either way)
• 3 medium carrots, peeled
• 2 small zucchini with ends chopped off
• 1 cup frozen blueberries
• 2 bananas, peeled
• 1/2 cup frozen pineapple

Top with sprinkles of white or brown sugar. I like the taste of brown sugar better, but the colour of it clashes a little with the blueish colour of the muffins.

Bake at 350 for 25 minutes for mini-muffins (I use a silicon pan)

Bake at 375 for 25 minutes for a muffin-top pan (I use a metal one. These are my favourites).

This is a muffin-top pan:

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