Breakfast & Brunch:

Green Smoothie Muffins

For those “oh man, we’re late” mornings, easily grabbable and nutrient-dense options are key. These make-ahead, fluffy and delicious bites are green, but a drizzle of golden honey is sure to distract even the pickiest eaters. Bonus: it’s a great use for that still-full box of spinach staring you down from the fridge. We all have at least one!

Yield 16-18 Muffins
Prep Time 10 Minutes
Total Time 25 Minutes

  • 2 eggs
  • 2 very ripe bananas
  • ⅔ cup Nate’s 100% Pure Honey
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 oz fresh spinach
  • 1½ cups self-rising flour
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Preheat oven to 375°F. In a blender, combine eggs, bananas, honey, salt, vanilla extract and spinach until very smooth. Add flour and mix until just combined, being careful not to overmix since this can make the muffins rubbery…..though still very tasty!

Line muffin tins with parchment paper liners, or grease and flour them well. Pour batter into prepared muffin tins.

Bake for 15 minutes. Serve warm with butter and honey, or add them to a sack lunch.

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