The kids love them because they’re green like Hulk. 💚 I love them because that green comes from 3 whole cups of spinach. 😂 Soft, sweet, kid-approved, and sneakily nutritious—with a little extra protein and macros that make them just as good for the grown-ups. Everybody wins.
A QUICK NOTE
If you haven’t been following along, our family embraced RV life for a year while my husband attended the Naval War College—so these were baked in my tiny RV oven (and photographed in my tiny RV kitchen 😂). Oven times may vary, and I’ll update the recipe once I make them again in a full-size kitchen!
YIELD & BAKE
Yield: 18 muffins
Bake: 350°F for approximately 18 minutes
INGREDIENTS
180 g organic whole wheat flour
50 g vanilla whey protein
¾ tsp baking soda
½ tsp cinnamon
¼ tsp salt
3 cups packed spinach
½ cup fat-free Fairlife milk
½ cup non-fat vanilla Greek yogurt
½ cup sugar-free syrup
1 banana
¼ cup / 57 g unsalted butter, melted
¼ cup / 60 g unsweetened applesauce
1 egg
1 tsp vanilla
DIRECTIONS
1. Preheat oven to 350°F.
2. Add spinach, Fairlife milk, Greek yogurt, sugar-free syrup, banana, melted butter, applesauce, egg, and vanilla to a blender; blend until completely smooth.
3. In a separate bowl, combine whole wheat flour, protein powder, baking soda, cinnamon, and salt.
4. Pour wet mixture into dry ingredients and stir just until combined; avoid overmixing.
5. Batter should be thick but scoopable; if too thick, add Fairlife milk 1 tablespoon at a time.
6. Divide evenly among 18 muffin cups. Fill the cups because they won’t rise like other muffins.
7. Bake for approximately 18 minutes.
8. Let rest briefly before removing.
APPROXIMATE MACROS PER MUFFIN
~91 cal | 5.1 g protein | 11.1 g carbs | 3.0 g fat | 2.2 g fiber
Made as sheet pan pancakes
(With a sneaky husband eating some before the picture haha)
