Green Protein Breakfast Muffins

March 10, 2019

Enjoy veggies at breakfast with these naturally sweet Green Protein Breakfast Muffins, full of protein, healthy fats, and antioxidants to kick off your day with an energizing boost!

Nut Free, Gluten Free, Dairy Free, Grain Free, Soy Free

Disclosure: This post is sponsored by SunButter, but all opinions are my own. Thank you for supporting the brands that support Chelsey Amer Nutrition.

If you’re trying to eat more vegetables, sneaking in a serving or two at breakfast can be a great way to reach your goal. But it’s not always easy!

Sure, if you have time to prepare an elaborate veggie omelet, that’s great. But what if you prefer a sweet breakfast that’s also 100% portable?

Meet my Green Protein Breakfast Muffins…

As a fun twist on my original High Protein Breakfast Muffins, this green option is even more filling, grain free, and made with veggies! I promise you can’t even taste the spinach in here!

Plus, they’re a balanced breakfast, containing 3 essential components: protein, carbohydrates, and fat. The fact that we’re squeezing in veggies is an added bonus (and fits right into my PVCF formula I teach my 1-on-1 clients!).

Here’s what you need for this recipe:

Egg whites are the protein-packed base of these muffins. As much as I’m a fan of whole eggs (from a nutrition standpoint), the lighter texture and flavor of just the egg whites works perfectly in this recipe.

Find out how much protein YOU need here!

Chia seeds are another essential component of these breakfast muffins, contributing fiber, protein, and healthy fats. Chia seeds also help thicken this recipe, so I don’t suggest skimping or swapping them here.

Organic SunButter supplies healthy fats, some more protein, vitamin E, and selenium, plus TONS of flavor. I prefer using the organic variety here because there’s no added salt – I get to control how much salt I’m adding to the recipe! Grab your $1 off coupon here!

Baby spinach While SunButter can actually turn baked goods green (when the chlorophyll in the seeds reacts with baking soda/powder when baked), this recipe is naturally green from the baby spinach. Plus, you’re getting a good dose of iron, magnesium, and folate too. These are perfect to celebrate St. Patrick’s Day!

A note on sweeteners…

This entire batch of Green Protein Breakfast Muffins is naturally sweetened with just 1 banana! If you’d like, you can add maple syrup or use creamy or natural SunButter (instead of Organic), to sweeten them more, but it’s 100% up to you! I usually like to add a few chocolate chips to sweeten them instead of maple syrup.

[Tweet “Try these GREEN Protein Breakfast Muffins for a delicious + nutritious way to kick off the day (especially St. Patrick’s Day!) #AD”]

How to make these protein-packed muffins:

You can make these muffins in a BLENDER! It doesn’t get much easier than that!

Add all of the ingredients a blender, blend the batter, then pour into your muffin tin.

When I make muffins with a base of egg whites, I prefer to use silicone muffin tins. They’re supposed to be nonstick, but I still spray with nonstick spray. They also make individual silicone muffin liners, but I prefer the silicone muffin tin.

So all you have to do is blend, pour, bake, and enjoy! They should pop right out of the silicone liners.

Hope your entire family loves these as much as we do!