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.

Prep Time: 10 minutes

Cooks in 25 minutes

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.

Recipe Credit: Natural Nourishment