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The thought of a breakfast salad or another green smoothie turning you into a grouchy grinch?!?  Then this refined sugar-free, nutritious-and-delicious muffin recipe may be the perfect fix!  

I started with the amazing “Oatmeal Green Smoothie Muffin" recipe by @thenaturalnurturer and made some modifications for a grain-free, nut-free, superfood + protein + healthy fat-boosted version.

These muffins were a total hit with all of my recipe testers, non-spinach-lovers included!

Ingredients for 12 muffins:

  • 2 eggs

  • 2 ripe bananas

  • 1/4 cup coconut oil, melted

  • 1/4 cup unsweetened almond or coconut milk

  • 1/3 cup raw honey or maple syrup

  • 1 to 2 Tbsp matcha powder (optional)*

  • 2 tsp pure vanilla extract

  • 1 1/2 tsp apple cider vinegar

  • 1/4 tsp sea salt

  • 1 1/2 cups cassava flour

  • 1/2 cup shelled hemp seeds (gluten-free if needed)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 3 1/2 cups baby spinach

*Note: Use 1 Tbsp for a mild matcha flavour or increase to 2 Tbsp (= 1/2 tsp per muffin) for a stronger matcha flavour.


  1. Preheat oven to 350F and prepare a standard 12-hole muffin tin by greasing with coconut oil or inserting liners.

  2. Put eggs, banana, coconut oil, nondairy milk, honey, vanilla, vinegar, and sea salt in blender container or food processor. Blend until smooth.

  3. Add remaining ingredients and blend well, stopping to scrape down the sides and bottom with a spatula as needed.

  4. Spoon the batter into prepared muffin cups.

  5. Bake at 350F for 18 to 20 minutes or until top lightly browned.

Enjoy as is or top with a little almond or coconut butter.  These muffins can also be kept in the fridge for 4 to 5 days or frozen for up to a month.