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Who stole christmas? The Grinch of course! Who’s going to steal your heart? These adorable Grinch Muffins!
These naturally colored muffins are filled with more than just kitschy heart confetti. They’re also nutrient and protein rich. They’ll help you heart get pumping in your next workout while you chomp down on some heart shaped sprinkles. A mix of banana, eggs, protein powder and coconut flour make up the base with spinach to color them. They make a great pre or post workout snack.
But who would guess they’re good for you when they taste like banana bread? Don’t let the sour Grinch inspiration fool you, these muffins are as sweet as can be! Enjoy them as a healthy snack, dessert, or even breakfast!
Making these muffins also couldn’t be easier. Simply mix, bake, and fill! To fill them, cut a “cone” out of the top, fill with sprinkles, cut the end of the cone off, and replace the top. Rinse and repeat with all the muffins. I like to sprinkle some powdered sugar over the top to hide the cut. If you want to go all out, frost ….them for a decadent, holiday treat. I recommend adding in the sprinkles right before serving to avoid the natural dyes from running, but the muffins can be made ahead of time if you want to save some time!
So make a batch of these muffins, throw on The Grinch Who Stole Christmas, and be merry.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe (adapted from my Popeye Protein Muffins Recipe) :
Makes 12 Muffins
200 g - Ripe Bananas - about 2 small to medium sized bananas
6 - Large Eggs
34 g - Tahini - Sub smooth nut or seed butter of choice
42 g - Honey
30 g - Brown Rice Protein Powder
70 g - Coconut Flour
85 g - Baby Spinach
10 g - Supergreens Powder - optional
Naturally Colored Heart Sprinkles
1 tbsp - Apple CIder Vinegar
½ tsp - Vanilla Extract
2 tsp - Baking Powder
½ tsp - Baking Soda
¼ tsp - Kosher Salt
Preheat oven to 375F.
Line a muffin tray with 12 muffin liners.
To a blender, add bananas, eggs, tahini, honey, spinach, supergreens powder, apple cider vinegar, and vanilla extract. Blend until completely smooth.
In a large bowl, mix together brown rice protein powder, coconut flour, baking powder, baking soda, and salt.
In batches, mix wet ingredients into dry until well combined. Be careful not to overmix.
Distribute batter into muffin tray.
Bake muffins for 22-25 minutes or until tops begin to brown and toothpick comes out clean.
Remove muffins from the oven and allow to cool completely on a wire rack.
When muffins are completely cool, fill them with sprinkles. Cut a “cone” out of the top, fill with sprinkles, cut the end of the cone off, and replace the top. Repeat with all the muffins.
- I recommend filling the muffins right before serving them so the sprinkles do not get soft or have the dye run.