The Best High-Protein Spinach Muffins You’ll Ever Try

There are countless spinach muffin recipes out there, but these are truly special. Not only are they absolutely delicious, but they also pack extra protein and fewer carbs. They taste just like a regular chocolate muffin, are incredibly fluffy, and sneak in several cups of spinach (don’t worry—you can’t taste it 💁🏻‍♀️). If you prefer not to use protein powder, check the notes below for easy substitutions. Grab your blender and let’s get started!

Preparation Time
5 minutes

Cooking Time
15 to 20 minutes

Ingredients
10

Serves
11

Ingredients

• 1.5 cups of oat flour (see notes for details)
• 0.5 cup of vanilla protein powder (I recommend Nuzest; click on the shopping cart for a discount!)
• 0.5 teaspoon of baking soda
• 1 teaspoon of baking powder
• 0.25 teaspoon of sea salt
• 0.5 cup of unsweetened applesauce
• 0.666 cup of milk (use dairy-free or regular milk, based on preference)
• 2-3 handfuls of spinach (approximately 2 cups)
• 2 teaspoons of pure vanilla extract
• 0.25 cup of dark chocolate chips

Instructions

Step 1: Blend the Wet Ingredients
In a blender, combine the spinach with all the wet ingredients (unsweetened applesauce, milk, and vanilla extract) until the mixture is completely smooth.

Step 2: Combine the Dry Ingredients
In a separate bowl, mix together the dry ingredients—oat flour, protein powder, baking soda, baking powder, and sea salt. Do not include the chocolate chips at this stage.

Step 3: Mix Wet and Dry Ingredients
Pour the blended wet mixture into the bowl of dry ingredients. Stir until well combined. The batter will be thick, so don’t worry—it’s supposed to look that way!

Step 4: Add Chocolate Chips
Gently fold in the dark chocolate chips.

Step 5: Fill the Muffin Tin
Spoon the batter into a greased or lined muffin tin, filling each cup about 3/4 full.

Step 6: Bake
Bake the muffins at 350°F (175°C) for 15-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean or with just a few crumbs.

Step 7: Cool and Enjoy
Allow the muffins to cool in the tin for at least 10 minutes before removing them. This helps them firm up and makes them easier to handle.

Notes

• Substitution for Protein Powder:
  If you’d rather not use protein powder, simply increase the oat flour to 2 cups in total. Keep in mind that protein powder adds sweetness to the muffins, so you may want to add about 1/4 cup of your preferred granulated sweetener (such as coconut sugar, monk fruit, or regular sugar) to balance the flavor.
• Oat Flour Tip:
  You can make your own oat flour by blending rolled oats in a food processor or blender until they reach a fine, flour-like consistency.
• Spinach Tips:
  Don’t skip the spinach! It’s the secret ingredient that adds nutrients without affecting the flavor. Fresh or frozen spinach both work—just be sure to measure it after blending if using frozen spinach.
• Chocolate Chips:
  Dark chocolate chips are ideal because they balance the mild sweetness of the muffins with a rich, chocolatey flavor. For a dairy-free option, use vegan chocolate chips.

This recipe is perfect for busy mornings, meal prep, or a post-workout snack. Packed with nutrients and protein, these spinach muffins will keep you full and energized while satisfying your chocolate cravings. Enjoy every bite without any guilt!