Good Morning Muffins
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Who doesn't love a slow start to a Saturday? A moment of peace, the smell of fresh baking, not having to race off anywhere in particular - bliss!
In honour of all these things, I've created this gorgeous green smoothie muffin recipe for you to enjoy with a cup of tea.
It could not be more simple, plus they're bursting at the seams with incredible ingredients, making them far more than a baked treat.
Recipe makes 12-14.
Key Facts
- Gluten free
- Nutrient dense
- Super easy
- Family friendly
Ingredients
WET
- 1 cup spinach
- 1 banana
- 3 dried figs
- 1 medium eating apple (I use royal gala)
- 1 cup & 2 tablespoons unsweetened nut milk
- 2 tablespoons ground flaxseeds
DRY
- 1 cup jumbo/rolled oats
- 2/3 cup buckwheat or brown rice flour
- 1/2 cup oat flour
- 3/4 walnut pieces
- 1/2 cup unsweetened dried cranberries
- 2 tablespoons hulled hemp seeds (I use Green Origins)
- 2 tablespoons chia seeds
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon Himalayan pink salt
Preparation
01
Preheat your oven to 175°C. I use silicon muffin cups but you could use a regular muffin tin with paper liners.
02
Core the apple, peel the banana & chop both roughly before adding to a high speed blender with the rest of the wet ingredients. Purée until smooth.
03
In a separate large bowl combine the dry ingredients. Pour in the wet, folding everything together until just mixed (don’t over do it as you’ll end up with a rubbery texture).
04
Spoon into the muffin cups & bake for 20-25 minutes. You’re looking for a light golden colour & a firm yet springy feel when pressed.
05
Leave for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 4 days.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
