Food Allergy Friendly
Breads & Muffins, Breakfast, Recipe

Green Smoothie Muffins

Food Allergies and a Picky Eater

My oldest of 5 children is the only one with any food allergies. He is anaphylactic to peanut and shellfish. He is also by far my pickiest eater. I would literally have to sit on him and pry his mouth open to get him to eat any fruits and veggies. Literally. You think I’m exaggerating. I wish! haha!!

Muffins are Like Gold

So since this sweet boy is a major carb kid, I found that if I pack pretty much anything into a muffin, I’m golden!

Green Fun

That’s where these awesome muffins come in! Once I was able to get him to look past the fact that they are green and not some shade of brown with chocolate chips, and convinced him to take just one bite … just one … he was surprised himself at how yummy and sweet they are!

Lick the Bowl Clean!

Friends, I literally lick the bowl because it’s just like a smoothie! Actually you could skip the dry ingredients, add a little protein powder and probably call it a smoothie as is. Although with all the honey it’s a little on the high carb side in that regard.

Forgiving with Substitutions

I have made these gluten free and also with whole wheat flour. They are both great! This is a very wet muffin mix because of all the fruits, veggies, and honey instead of granulated sugar, so you do need to bake them well or they will be moist in the middle. I’ve found for my oven, 20 minutes is perfection. You want the toothpick to come out perfectly clean.

Green Smoothie Muffins

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Author Food Allergy P.I.


  1. Combine cream, honey, banana, spinach, applesauce and vanilla in a blender and mix til smooth. Pour into a large mixing bowl and add dry ingredients. Mix til well combined. Fill muffin tins lined with paper, about 2/3 full. Bake at 350 for 20-22 minutes, or until a toothpick comes out clean. 

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