Tasty Popeye Muffins Colored with Spinach

Quick Answer: Popeye muffins are made naturally green with spinach (no artificial dye). We also call them green hulk muffins because the color is bold, fun, and kid-approved.

“Green Hulk” Popeye Muffin Recipe

You may be wondering how these muffins are so green — and why they’re called Popeye muffins. The name is a nod to the classic cartoon character Popeye, who famously loved spinach (and got “strong” after eating it). Since these muffins get their green color from real spinach, the nickname fits perfectly.

We also hear them called green hulk muffins (or “Hulk muffins”) because the color is bold and fun — and if you’re trying to get kids excited about a healthy snack, a superhero name is basically parenting gold.

And yes, it may surprise you: there’s no artificial food coloring needed! These green muffins get their color from… spinach! I know, spinach in muffins sounds questionable — but I promise you won’t taste it. They actually taste a bit like banana bread: moist, lightly sweet, and super snackable.

These Popeye muffins are a perfect and fun St. Patrick’s Day recipe — but they’re also great year-round for lunchboxes, after-school snacks, or busy mornings.

Why You’ll Love These Naturally Green Muffins

• No green dye: The color comes from real spinach.
• Kid-friendly flavor: Tastes like banana bread (not salad).
• Snack or breakfast: Easy grab-and-go option.
• Fun for holidays: Perfect for St. Patrick’s Day and spring.

How to Get Your Kids to Eat Spinach Muffins

If you call them “spinach muffins,” the kids may not be very excited about eating them. But give them a fun name and suddenly they’re interesting.

Try calling them Popeye Muffins (as in the spinach-loving cartoon guy), green hulk muffins, or basically anything else your kids like that has to do with the color green. Here are some other things you could call them:

• Kermit Muffins
• Yoda Muffins
• Godzilla Muffins
• John Deere Muffins
• Shrek Muffins
• Peter Pan Muffins (or any “green character” your kids love)

Ingredients and Supplies

These muffins use simple pantry ingredients plus fresh baby spinach. If you’re curious about spinach nutrition, the USDA has a detailed breakdown here: USDA FoodData Central.

Flour Options

I use white whole wheat flour for this recipe and it works well. You can also try whole wheat pastry flour or spelt flour.

Tip: Regular whole wheat flour can be a bit heavy here, so if your muffins feel dense, try pastry flour or a half-and-half blend next time.

Blend Your Spinach (This Makes the Color)

About 5 ounces of fresh baby spinach is all you need. Blend it with the milk and melted coconut oil until smooth. This step is what gives you that bright “Hulk green” batter — without any dye.

If you’re trying to keep the “spinach” part a secret, blending it fully also helps the texture stay muffin-soft (no leafy bits).

Final Tips for Perfect Popeye Muffins

• Preheat first: Make sure the oven is fully preheated before you mix wet + dry.
• Line your pan: Use muffin liners for easy removal and cleaner edges.
• Mix gently: Stir just until combined (overmixing can make muffins tough).
• Fill consistently: Even scoop sizes help them bake at the same rate.
• Don’t wait too long: Once wet + dry are combined, get them into the oven so they rise nicely.

These Spinach Muffins Taste Great!

I guarantee that you won’t taste the spinach. My kids love these muffins and I think you will too! They are dense, moist, and taste a little bit like banana bread — and they’re definitely green.

(FYI: I had about 13 muffins worth of batter, so you may or may not want to prepare a second pan.)

Storage + Freezing

• Room temp: Store in an airtight container for 2–3 days.
• Fridge: Keeps well up to 5 days (warm briefly for best texture).
• Freezer: Freeze in a zip-top bag up to 2–3 months. Thaw overnight or microwave in short bursts.

FAQ

Do Popeye muffins taste like spinach?

Nope — the spinach is there for color and nutrition, but the flavor reads more like banana bread.

Can I use frozen spinach?

Fresh baby spinach blends the smoothest and gives the best color. If you use frozen spinach, thaw it completely, squeeze out extra moisture, and blend very well.

Why are my muffins less green?

Color can vary depending on spinach freshness and how well it’s blended. Blend until completely smooth for the brightest “green hulk muffin” color.

Can I make mini muffins?

Yes! Mini muffins are great for toddlers and lunchboxes. Reduce bake time and start checking early.

More St. Patrick’s Day Recipes

• St. Patrick’s Day Float
• Green Monster Smoothie Recipe
• Healthy Shamrock Shake Recipe
• St. Patrick’s Day Treats Roundup
• More Muffin & Quick Bread Recipes

See more St. Patrick’s Day recipes.

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Healthy Popeye Muffins

You won't even taste the spinach!

4.48 / 5 ( 17 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Ingredients

• 2 cups white whole wheat flour or whole wheat pastry flour
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ¼ cup melted virgin coconut oil
• ⅔ cup milk
• 5 ounces fresh baby spinach
• ½ cup honey
• ½ cup mashed ripe banana about 2 bananas
• 2 teaspoons pure vanilla extract

Instructions

• Preheat oven to 350°F/175°C and prepare a muffin pan with liners.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• Warm the milk slightly, to about room temperature. Add the spinach, melted coconut oil, and milk to a blender and blend until completely pureed. Add the mashed banana, honey, and vanilla to the spinach mixture in the blender and blend at a low speed, just to combine. Pour spinach mixture into the large bowl with dry ingredients and gently stir until combined.
• Fill muffin cups about 3/4 full and bake immediately for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Recipe Notes

I get about 13 muffins worth of batter, so you may (or may not) want to consider preparing a second pan.

Nutrition

Calories: 168kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Sodium: 292mg | Fiber: 3g | Sugar: 13g

Recipe Adapted From: The Green Forks