Popeye Muffin Recipe

5 / 5 (1 review)

Healthy green muffins – fun St. Patrick’s Day recipe!

No artificial food coloring needed! They are a perfect St. Patrick’s Day recipe or a healthy muffin snack for any day. These muffins get their green color from… spinach! You don’t taste the spinach at all though. They taste a bit like banana bread actually!

Of course, if you call them spinach muffins, the kids may not be very excited about eating them. So try calling them Popeye Muffins (as in the old cartoon guy that loves spinach), or anything they like that has to do with the color green. Here are some ideas: Hulk, Kermit, Yoda, Godzilla, John Deere, Shrek, Peter Pan, and so on.

I use white whole wheat flour for this recipe and it works well in these muffins. However, you can try using whole wheat pastry flour or maybe even spelt flour. The usual whole wheat flour would probably be a bit heavy for this recipe though.

About 5 ounces of fresh baby spinach right there! But you can keep the spinach a secret if you want to.

Blend all that spinach up with some milk and melted virgin coconut oil. Be sure you have your muffin pan prepared and your oven preheated before you combine the wet and dry ingredients. You want to get them cooking as soon as you can after mixing the batter so the muffins will rise properly.

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I guarantee that you won’t taste the spinach in there! My kids love these muffins and I think you’ll like them too! They are dense, moist, and taste a little bit like banana bread. And they are definitely green in color. (FYI. I had about 13 muffins worth of batter, so you may or may not want to prepare a second pan.)

Give this recipe a try! See more St. Patrick’s Day recipes.

Popeye Muffin Recipe

5 / 5 (1 review)
Prep Time: 10 min | Cook Time: 25 min
Yield: 12 muffins | Serves: 12

Ingredients

  • 2 cups white whole wheat flour or whole wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup melted virgin coconut oil
  • 2/3 cup milk
  • about 5 ounces fresh baby spinach
  • 1/2 cup honey
  • 1/2 cup mashed ripe banana (about 2 bananas)
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 350 and prepare a muffin pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. 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.
  4. 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.

Notes

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

Recipe Adapted From: The Green Forks

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