Cool & Creative Ways to Use Your Muffin Tins!

Smoothie Cups

on April 25, 2012

This is probably the last in our little frozen miniseries. Even though there are a few more things you can freeze in muffin tins I think I have decided to save them for later. Well, I may do one more tomorrow, lol, it just depends on my mood in the morning! Who knows I may change my mind…A woman’s prerogative right? We’ll see 😉

For now here is an idea for a quick smoothie or a “hurry up smoothie” as Matt Kadey calls it 🙂 I will also include a couple of his recipes in case you don’t already have a favorite smoothie recipe of your own! You simply blend all your ingredients, pour them into a muffin tin and freeze, then store them in a zip lock bag for later use!

What a great time saver this is, I know I don’t always feel like draggin out the blender and may not even have all the necessary ingredients on hand for smoothy making, so this is perfect for my house 🙂

Coconut Green Smoothie Cups

2 cups coconut water
1/3 cup almonds
2 cups spinach
2 celery stalks, chopped
1/4 cup fresh mint
1/2 orange
1 tablespoon honey
1/2 teaspoon ginger powder
2 cups frozen mango cubes
Place the ingredients in the order listed in a blender container and whirl until smooth. Divide mixture among 12 muffin cups and freeze until solid. When ready for a refreshing drink, place 1 cup coconut water or regular water in a blender followed by two of the green cups and whirl. If you don’t have a powerful blender, you might need to cut the frozen smoothie cups into quarters first.


Here’s one for you coffee lover’s out there 🙂

Java Chocolate Smoothie Cups

3 cups strongly brewed coffee, cooled
2 bananas
1/2 cup chocolate hemp protein or other protein powder of choice
1/2 cup almonds
1/3 cup pitted dried dates, chopped
2 teaspoons vanilla extract
1 teaspoon cinnamon
Place coffee, bananas, protein powder, almonds, dates, extract and cinnamon and in a blender container. Turn blender onto its low setting and process for 20 seconds. Switch to the high setting and blend until dates and almonds are pulverized, about 1 minute.

Divide mixture among 12 medium sized muffin cups. Place trays in the freezer and freeze until solid. Unmold coffee cups and store in the freezer in a zip-top bag.

When it comes time to make a smoothie, simply place a couple of frozen coffee cups in a blender along with about 1 1/2 cups liquid (I use 1 cup milk and 1/2 cup water) and blend until smooth. If your blender does not have a lot of power, you may want to carefully slice the frozen cups into halves or quarters before blending.


This last recipe came from an article Matt wrote in  Fresh Magazine, (turn to pg. 44) called  “A Smooth Start to the Day”. It’s not specifically for muffin tins but it looks good!

Very Almond Blueberry Smoothy

1 1/2 Cups unsweetened almond milk

1/4 tsp. almond extract

1/2 cup plain non fat yogurt

1/4 cup wheat germ

1/4 tsp. ground cinnamon

1 cup frozen wild blueberries

2 tsp. frozen apple juice concentrate

1Tbs. Nature’s Place Natural Smooth Almond Butter


1. Pour almond milk and almond extract into blender. Add yogurt, wheat germ and cinnamon followed by blueberries and juice concentrate. Blend on low for 20 seconds, then switch to high and blend until all the blueberries are pureed into the mixture, about 20 seconds.

2. Drop almond butter into the liquid and blend on high until fully incorporated, about 20 seconds. Pour into 2 glasses and serve immediately.


4 responses to “Smoothie Cups

  1. the Jilb says:

    I would like to try one of each, please. They all look refreshing and oh, so, yummy!

  2. trialsinfood says:

    great idea! all the smoothies look yummy!

  3. They do look very yummy indeed! This guy really knows his stuff, happy to share 🙂

  4. […] Smoothie Cups ( […]

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