Hulk Muffins

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: 19 muffins

Bake: 350°F for approximately 18 minutes

DRY INGREDIENTS

• 180 g Bob’s Red Mill Organic Whole Wheat Flour

• 50 g Myprotein Vanilla Whey

• ¾ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp salt

WET INGREDIENTS

• 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 / 57g unsalted butter, melted

• ¼ cup / 60g 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 19 muffin cups.

7. Bake approximately 18 minutes.

8. Let rest briefly before removing.

APPROXIMATE MACROS PER MUFFIN

86 cal | 4.8 g protein | 10.5 g carbs | 2.8 g fat | 2.1 g fiber