Hulk Blender Muffins
The Muffin My Kids Begged for More Of… 💚
You know those moments when your kids bite into something and immediately ask, “Can I have another one?”
That was this moment. With these muffins. And I didn’t mind one bit. 🙃
Introducing: Hulk Blender Muffins — a fun name for a sneaky green muffin that’s soft, fluffy, naturally sweetened & full of real-food goodness (yes, even spinach). Bonus? Each one packs nearly 6 grams of protein & comes together in one blender. Talk about a win for busy mornings, snack time or even sneaking into lunchboxes.
And don’t worry — the spinach is our little secret. 😉
Why You’ll Love These Muffins:
✨ Kid-approved 💯
✨ Almost 6g of protein per muffin
✨ Naturally sweetened
✨ Gluten-free
✨ Packed with greens (but you’d never know)
✨ Quick to whip up — blender to oven in under 10 minutes
Let’s bake!
🌿 Hulk Blender Muffins Recipe :
Makes: About 18 muffins
Prep time: 10 minutes
Bake time: 13–15 minutes
Tools needed: Blender, muffin tin, liners
INGREDIENTS :
- 3 ripe bananas
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup liquid coconut oil
- 1/4 cup ground flaxseed
- 3 tbps vanilla protein powder of your choice (I used @Kion)
- 1 cup tapioca flour
- 1 cup almond flour
- 4 cups packed baby spinach
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A couple dashes of cinnamon
- Pinch or two of salt
- Chocolate chips (for topping – optional but encouraged 😉)
DIRECTIONS :
1. Preheat your oven to 350℉ & line your muffin tin with liners.
2. In a blender, combine bananas, eggs, maple syrup & coconut oil. Blend until smooth.
3. Add in the protein powder, ground flaxseed, tapioca flour, almond flour, baking powder, baking soda, cinnamon, salt & spinach. Blend again until everything is smooth.
4. Pour batter evenly into muffin liners.
5. Sprinkle with chocolate chips (if using).
6. Bake for about 13–15 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 5 minutes before transferring to a wire rack.
STORAGE TIPS :
Store in an airtight container at room temp for 2–3 days, in the fridge for up to a week, or freeze for up to 3 months. Enjoy!
💚
These muffins are packed with goodness & remind me how nourishing food doesn’t have to be complicated. It can be simple, sweet & shared with the ones you love most. 😊
If you make them, let me know — or tag me on social so I can see your Hulk Muffin Moments! 😉 💪🏼
With love & greens,
Ksen
You know those moments when your kids bite into something and immediately ask, “Can I have another one?”
That was this moment. With these muffins. And I didn’t mind one bit. 🙃
Introducing: Hulk Blender Muffins — a fun name for a sneaky green muffin that’s soft, fluffy, naturally sweetened & full of real-food goodness (yes, even spinach). Bonus? Each one packs nearly 6 grams of protein & comes together in one blender. Talk about a win for busy mornings, snack time or even sneaking into lunchboxes.
And don’t worry — the spinach is our little secret. 😉
Why You’ll Love These Muffins:
✨ Kid-approved 💯
✨ Almost 6g of protein per muffin
✨ Naturally sweetened
✨ Gluten-free
✨ Packed with greens (but you’d never know)
✨ Quick to whip up — blender to oven in under 10 minutes
Let’s bake!
🌿 Hulk Blender Muffins Recipe :
Makes: About 18 muffins
Prep time: 10 minutes
Bake time: 13–15 minutes
Tools needed: Blender, muffin tin, liners
INGREDIENTS :
- 3 ripe bananas
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup liquid coconut oil
- 1/4 cup ground flaxseed
- 3 tbps vanilla protein powder of your choice (I used @Kion)
- 1 cup tapioca flour
- 1 cup almond flour
- 4 cups packed baby spinach
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A couple dashes of cinnamon
- Pinch or two of salt
- Chocolate chips (for topping – optional but encouraged 😉)
DIRECTIONS :
1. Preheat your oven to 350℉ & line your muffin tin with liners.
2. In a blender, combine bananas, eggs, maple syrup & coconut oil. Blend until smooth.
3. Add in the protein powder, ground flaxseed, tapioca flour, almond flour, baking powder, baking soda, cinnamon, salt & spinach. Blend again until everything is smooth.
4. Pour batter evenly into muffin liners.
5. Sprinkle with chocolate chips (if using).
6. Bake for about 13–15 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for 5 minutes before transferring to a wire rack.
STORAGE TIPS :
Store in an airtight container at room temp for 2–3 days, in the fridge for up to a week, or freeze for up to 3 months. Enjoy!
💚
These muffins are packed with goodness & remind me how nourishing food doesn’t have to be complicated. It can be simple, sweet & shared with the ones you love most. 😊
If you make them, let me know — or tag me on social so I can see your Hulk Muffin Moments! 😉 💪🏼
With love & greens,
Ksen
