Clean Green Protein Muffins


Yes, I did go there. I found yet another way to sneak greens into a food, and my victim this time is the humble muffin. Ok so I know it might sound a bit different to add spinach to a muffin and not make it savoury.

Promise me you’ll give these muffins a chance? They really do deserve it.

The greens taste is super subtle as you’ve got delicious banana and maple syrup calling for attention as well as the chocolate chips stealing the show. I buy chocolate chips that are dairy- and refined-sugar free from amazon, in case you were wondering.

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Clean Green Protein Muffins
Serves: 9
  • 75g oat flour
  • 75g sorghum flour
  • 60g almond flour
  • 1 tsp cinnamon
  • 2-3 medium bananas, ripened (mine weighed 215g without the skin)
  • 4 tbsp coconut oil
  • 200ml (3/4 cup plus ) almond or rice milk
  • 125ml (1/2 cup) coconut sugar
  • 2 tbsp maple syrup
  • 1 cup spinach leaves, packed
  • 2 tbsp chia seed
  • 1 scoop (30g) vegan vanilla protein powder
  • 1 teaspoon green powder
  • ¼ cup chocolate chips
  1. Preheat oven to 175ºC/350ºF and line or grease a muffin tray.
  2. In a large bowl sift together the flours, cinnamon, salt, baking powder, and baking soda and set aside.
  3. Add remaining ingredients, except chocolate chips and buckwheat, into the blender and blitz until smooth, there shouldn’t be any lumps. If necessary use a spoon to keep things moving.
  4. Pour the contents of the blender into the bowl and mix everything together until well combined, then fold in chocolate chips and buckwheat.
  5. Pour evenly into the muffin cups - I like to use a large ice cream scoop for this.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Let cool for a few minutes then remove and place on a cooling rack to finish cooling.