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green protein smoothie muffins spinach banana recipe anti-inflammatory

Green Smoothie Protein Muffins {anti-inflammatory, vegan, gluten-free}

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Servings 12


  • 1 tsp coconut oil organic, virgin unrefined
  • 2 1/3 cups baby spinach
  • 2 bananas ripe
  • 1/2 cup vanilla protein powder
  • 2 TBSP pitted dates
  • 3/4 cup whole milk organic, or non-dairy unsweetened milk of choice)
  • 2 eggs
  • 2 cups oats rolled or steel-cut or old-fashioned
  • 1 TBSP baking powder


  • Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
  • In your blender, combine the baby spinach, bananas, protein powder, dates, and milk. Blend until smooth, then add the eggs, oats, and baking powder. Blend again until a batter is formed.
  • Scoop the muffin batter into the cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  • Let cool and enjoy!


  • Recommended Protein Powder

    This recipe was developed and tested with a plant-based protein powder. If using a different type of protein powder, results may vary.
  • Leftovers

    Store in an airtight container in the fridge for 4 days, or freeze for two months or more.
  • Add-Ins

    After blending, stir in chocolate chips, fresh berries, walnuts, or anything else you like to add to banana muffins!
Keyword anti-inflammatory, Dairy-Free, Gluten-Free, nightshade-free