The last few years has had a growing trend of green smoothies. It’s simply an ingenious way to enjoy a sweet, healthy, refreshing smoothie – and sneak all those much needed veggies in too. In terms of kids, well…they often shy away from those healthy veggies. With this recipe however, the colors are so bright and vibrant, it will speak right to their color-loving hearts! We started this recipe with the traditional start of what you’d use for a smoothie right in the blender, then combined it with some gluten-free dry ingredients to take this smoothie into the land of muffins. After baking, we topped with some dried mango, for a pop of color and sweetness. These disappeared from our kitchen rather quickly, but by packing punches of flavor, color and the bonus of being dietary friendly (nut-free, gluten-free, and vegan!) it’s not a surprise they disappeared. Conveniently portioned for the lunch box, and quick out-the-door breakfasts – your smoothie game just got an upgrade.
Servings: 12
Prep Time: 5 minutes
Cook Time: 16-18 minutes
Ingredients
1 cup unsweetened applesauce
1/2 cup baby spinach
1/2 cup baby kale
1 banana, ripe
1/4 cup almond flour (also known as almond meal or ground almond)
3 tbs sugar (can substitute for maple syrup)
3 tbs coconut oil, melted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups all-purpose flour (we used gluten-free!)
1/2 cup grated carrots
Dried fruit topping (optional - we used dried mango pieces)
Equipment
Blender
Muffin Pan
Muffin Liners
Mixing Bowl
Method
Preheat your oven to 350 degrees Fahrenheit.
In your blender, blend together your applesauce, banana, almond meal, sugar, coconut oil, kale & spinach until smooth. Set aside.
In your mixing bowl, combine your baking soda, baking powder, salt & all purpose flour (again, we used a gluten free variety!).
Next, pour your green smoothie mixture from the blender into your dry ingredient mixing bowl, and mix together until well combined.
Add your grated carrots, mix.
Using a greased 1/4 cup measuring cup, scoop out the mixture evenly into the 12 prepared muffin cups.
Bake for 16-18 minutes, or until it's baked through (check with a toothpick, and they're ready when it comes out clean!).
Sarah Nicole
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
