Popeye Protein Muffins (GF)
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Popeye had the right idea with all that spinach he ate. It’s full of vitamins, iron, and even protein. You don’t have to eat spinach right out of a can to get those benefits though. Make these Popeye Muffins for breakfast instead and start your day ready to tackle all the bad guys. Or at least your to do list.
These naturally colored muffins are basically a green, protein smoothie in a muffin liner. They get their intense color from a few handfuls of spinach. Don’t worry though, they don’t taste like a salad. They’re sweetened naturally with bananas and maple syrup. You’ll also be able to build muscles like Popeyes’, since some of the flour has been replaced with Brown Rice Protein Powder. The protein and carbs from the bananas make them a great option as a pre or post workout snack.
Forget your overpriced green juice at the store and make these your new to-to portable breakfast. These muffins make a great meal prep option. They’re easy to make, since the blender does most of the work for you. They also freeze well and can be reheated in the microwave with a damp paper towel.
With all the goodness these green muffins pack, even Popeye would ditch his can of spinach to have these muffins for breakfast.
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!
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
60 g - Brown Rice Protein Powder
70 g - Coconut Flour
85 g - Baby Spinach
10 g - Supergreens Powder - optional
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.
Pair with yogurt, nut butter, and/or fruit and enjoy as a breakfast or snack.
Store on the counter for up to a week in an airtight container or freezer for up to a month.
Looking for another protein packed muffin recipe? How about these Protein Peanut Butter Banana Muffins?