Mighty Green Muffins

Wish you could get more greens into your kids' (and maybe your significant other's) diets? Here's your chance. This Mighty Green Muffin Recipe was designed as a nutrient-dense meal replacement that kids WANT to eat!

What's so great about these muffins? They are packed with whole grains, protein, iron, vitamin b12, calcium, omega 3s, fiber, folate, magnesium, potassium ... AND they only have 2 grams added sugar from honey per muffin.

But if your kiddo (or spouse) has an aversion to green foods, there is one really important trick to getting them to try this green muffin - tell them it's food dye. Kids are used to eating brightly dyed foods, even foods dyed green.

Ok, so they tried the muffins and loved them. Do you spill the beans that you used spirulina and spinach as the food dye? Maybe, maybe not. Sometimes the thought alone can make kids reject these even after they initially liked them. It's great to tell them eventually, but there's no rush. 

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Mighty Green Muffin Recipe

Yields: 12 muffins

Prep time: 15 minutes

Bake time: 14 - 16 minutes


Wet Ingredients:

  • 2 cups frozen spinach
  • 3 eggs
  • 1/4 cup oil
  • 2 large bananas or 3 small ones
  • 2 Tbs honey
  • 1 tsp vanilla
Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 3/4 cup almond meal or 1/2 cup almond flour
  • 1/4 cup Mighty Cricket Protein Powder
  • 2 Tbs spirulina powder
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


Preheat oven to 350 degrees Fahrenheit.

Thaw frozen spinach in microwave. Meanwhile, add remaining wet ingredients to blender or food processor and blend. When spinach is thawed, add to blender and puree until smooth.

Combine dry ingredients in a large bowl. Pour wet ingredients into bowl and mix until thoroughly combined.

Line 12-muffin tin with squares of parchment paper or cupcake liners (Optional: If using cupcake liners, add a little bit of cooking oil spray to liners to help prevent muffins from sticking to the paper. The parchment paper doesn't stick). 

Divide batter evenly among 12 muffin cups. Bake until center tops of muffins just set, about 14-16 minutes. Remove and let cool. Note: Muffins continue to cook as they cool. To prevent them from getting to dry, removing them when the tops are no longer batter-like, but they aren't yet firm.

Store at room temperature for a few days or in the freezer.