Popeye Muffins Yum

Popeye muffins are one of the girls’ favorites.  I started making these when the girls were too young to eat leafy greens but old enough to eat more than pureed meals.  They were an instant hit then, and luckily they still are now.  Vibrant green, sweet and soft…. you can’t go wrong with these!

Of course they were named Popeye muffins as I try to sell food to my picky eaters in any form I can.  They loved the story of Popeye and became instant fans of spinach.  I’m hoping that love of spinach lasts a long time.
Though the girls are older now, I still make these for a breakfast option, a snack, or even dessert.  Little did I know I have a muffin thief in the house (Sanaya ate 7 minis in one afternoon!) and am so glad I opted to make minis instead of regular sized muffins this time around.

Popeye Muffin Batter so vibrantly green

It gets better.  You don’t need fresh spinach for this recipe.  I usually buy a big box of spinach from the grocery store and try to use it in various forms throughout the week.  By the end of the week, I will still have some spinach leftover that is looking like it’s had better days.  It’s perfect because I’m going to be blending them anyways.

And better.  There are literally 3 steps to this recipe.  Mix the dry ingredients in a bowl.  Mix the wet ingredients in a blender.  Mix the two together and bake in muffin tins.  Prep time takes me maybe 3, possibly 4 minutes.  Baking is not much longer.

And better.  Popeye muffins are vegan and sugar free.  And my girls, especially Sanaya who loves her sugar doesn’t notice the absence of sugar.  The trick….. very ripe bananas.  And a little cinnamon and nutmeg.  This recipe is so healthy, I don’t feel guilty eating so many muffins myself!
Try it out for your family and see what they think.

From my kitchen to yours, enjoy these delicious treats!

Popeye Muffins

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You can freeze these up to 6 weeks, refrigerate up to 2 weeks, or keep at room temp for 3-4 days.


-2 c whole wheat flour -3 c fresh spinach -3 very ripe bananas -3/4 c almond milk -1/4 c avocado oil -1/2 c agave (or honey) -2 tsp cinnamon powder -1 tsp nutmeg powder -1 tsp vanilla extract -2 tsp baking powder -1 tsp baking soda -1/2 tsp salt


  1. Preheat oven to 350F. Spray cooking spray on muffin tins and set aside.
  2. Mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  3. In a blender, add spinach, almond milk, bananas, avocado oil, agave and vanilla extract. Blend to a smooth liquid consistency.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Fill each muffin cup 3/4.
  6. Bake mini muffins 10-11 minutes and regular sized muffins 16-18 minutes, or until center comes out dry on a toothpick.


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I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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