These Hulk Muffins, a.k.a. Savory Spinach Muffins, are a complete Paleo breakfast for busy mornings. They are grain free, filled with healthy fats, packed with spinach and wrapped in bacon. They will fill you up and keep you going until your next meal.
Why are they called Hulk Muffins?
Well, my toddler is obsessed with all things Hulk. He’s also a very picky eater and refuses to eat anything green. I told him that the Hulk ate these spinach muffins for breakfast and it’s what made him green and strong. This little white lie totally worked and my son happily ate them so we named them Hulk Muffins.
What can I bake with a toddler?
Breakfast muffins for kids are a great way to bake with your toddlers and older kids. Since this recipe is a savory spinach muffin, it doesn’t use refined sugar or much sweetener at all. It really emphasizes healthy, whole food including vegetables. It’s a great example of healthy eating and gets them interested in where their foods came from. I feel like my son is more apt to eat something if he helped make it or was involved somehow.
Additionally, there are plenty of things that toddlers can help with while making this Hulk Muffin recipe. They can stir, measure, crack eggs, etc. Just please be careful with unpredictable and carefree kiddos around the hot oven.
Is a muffin enough for breakfast?
Normally, I would say that a muffin isn’t a balanced meal. However, these Hulk Muffins have healthy fats, protein and veggies all wrapped into one. You can easily grab one of these and go along with a piece of fruit.
How To Make Hulk Muffins:
Place the bacon on a baking sheet and put into a cold oven. Turn on the heat to 350 degrees and let the bacon cook for 10-15 minutes. You want the bacon undercooked so that it’s still flexible. Once the bacon has cooked, set aside to let cool slightly.
In a large mixing bowl, whisk almond flour, salt, garlic powder, baking soda, and black pepper. In a small bowl, add all the wet ingredients; eggs, ghee, honey.
Pour the wet ingredients into the large mixing bowl of dry ingredients and stir to combine. Next fold in the spinach.
Once the bacon has cooked, line a cupcake pan with bacon then set aside. If you don’t have 12 slices you may need to cut a few of them in half the long way so that each muffin tin has some bacon.
Add some bacon grease to the bottom of each cup of your pan. You want enough to just coat the bottom. Then pour the batter (about 1/4 cup) into your each cup in your cupcake pan.
Bake for 20-22 minutes or until the center has set and the muffins are slightly browned. Remove from the oven and cool slightly before serving.
Tips For Making The Best Hulk Muffins:
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the thawed muffins in a 300°F oven for about 10 minutes before serving.
- To keep this recipe Paleo, make sure to use sugar free bacon made without nitrates or fillers.
- When you add the batter into the individual cups, make sure that the batter is inside the bacon. You want the bacon to wrap around the muffin not be inside of it. The bacon fat is essentially acting like a wrapper and keeping the muffin from sticking to the sides.
- You can also puree the spinach to really hide it in the Hulk Muffins. You kiddos may like this even better as it would probably turn the muffins green.
- Another alternative to using fresh spinach is to use spinach powder. I’ve never tried this but I would use about 3 teaspoons as that is about the equivalent of 3 cups.
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Hulk Muffins (Savory Spinach Muffins)
Equipment
Ingredients
- 2 cups
fine Ground Almond Flour
- 1/2 teaspoon
Salt
- 1 teaspoon
Garlic Powder
- 1/2 teaspoon
Baking Soda
- 1/4 teaspoon Black Pepper
freshly ground
- 5
Eggs
- 1/4 cup
Ghee
- 2 tablespoons
Maple Syrup
- 3 cups Spinach
chopped (about 3 handfuls)
- 1 pound Bacon
or 12 slices
Instructions
- Place the bacon on a baking sheet and put into a cold oven. Turn on the heat to 350 degrees and let the bacon cook for 10-15 minutes. You want the bacon undercooked so that it’s still flexible. Once the bacon has cooked, set aside to let cool slightly.
- In a large mixing bowl, whisk almond flour, salt, garlic powder, baking soda, and black pepper. In a small bowl, add all the wet ingredients; eggs, ghee, honey.
- Pour the wet ingredients into the large mixing bowl of dry ingredients and stir to combine. Next fold in the spinach.
- Once the bacon has cooked, line a cupcake pan with bacon then set aside. If you don’t have 12 slices you may need to cut a few of them in half the long way so that each muffin tin has some bacon.
- Add some bacon grease to the bottom of each cup of your pan. You want enough to just coat the bottom. Then pour the batter (about 1/4 cup) into your each cup in your cupcake pan.
- Bake for 20-22 minutes or until the center has set and the muffins are slightly browned. Remove from the oven and cool slightly before serving.
Notes:
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the thawed muffins in a 300°F oven for about 10 minutes before serving.
- To keep this recipe Paleo, make sure to use sugar free bacon made without nitrates or fillers.
- When you add the batter into the individual cups, make sure that the batter is inside the bacon. You want the bacon to wrap around the muffin not be inside of it. The bacon fat is essentially acting like a wrapper and keeping the muffin from sticking to the sides.
- You can also puree the spinach to really hide it in the Hulk Muffins. You kiddos may like this even better as it would probably turn the muffins green.
- Another alternative to using fresh spinach is to use spinach powder. I’ve never tried this but I would use about 3 teaspoons as that is about the equivalent of 3 cups.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
