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  • Writer's pictureJennifer Hoglin

Hulk Muffins

Updated: Oct 25, 2023

(no filters were used - this is really how green they are!)

I first made these when I had a huge spinach crop that was starting to bolt and I had run out of spinach ideas. We called them hulk muffins as they are fantastically bright green, just like The Hulk. And, yes, that was enough to get my kids to eat them. Their yummy taste was enough for my kids to continue eating them.

I should warn you now that we are a muffin family. Not loaves or cookies or squares, but muffins. So you are probably going to see a number of muffin recipes on this website. Or at least recipes with the option of turning them into muffins. They are just so dang convenient! They are the perfect vehicle for food on the go. And as a mom of two boys, we go a lot! These Hulk Muffins are great for travelling (one of the few ways to get veggies on the road) and freeze really well too. Also perfect for picnics and camping.

And for all you vegetarians, vegans and allergy/sensitivity challenged folks out there, these babies also do not have any eggs. The milk can be substituted with any non-dairy option to make them completely animal product free.


1 cup all purpose flour

1 cup whole wheat flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1/4 canola oil (or other vegetable oil)

3/4 cup milk

6 oz fresh spinach

1/2 cup mashed banana (1 large or 2 small)

2 tsp pure vanilla extract


Preheat oven to 350 F and line two 12 cup muffin pans with paper liners.

Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon and salt. Set aside.

In a blender, place oil, milk and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla. Blend on low, just to mix.

Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.

Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then remove muffins from tin and cool completely on wire racks.

To freeze, place muffins in a single layer in a zip top bag and remove as much air as possible. Freeze up to 1 year. But, trust me, they won't last that long.

Makes approximately 16 little muffins or 12 normal appetite sized muffins.

Yummy gardening everyone!

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