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Spinach protein muffins


Spinach protein muffins

These easy-to-bake savory muffins taste equally amazing served lukewarm for supper or cold in the lunchbox. With fresh spinach and two different kinds of cheese – and baked on almond flour instead of wheat, they’ll even fit a gluten-free diet.

In this recipe we’ve used spinach, but go ahead and try other fillings like onions, olives, mushrooms, ham or pepperoni.


  • 2 ½ dl mozzarella
  • 50 g grated parmesan cheese
  • 100 g almond flour
  • ½ tsp. garlic salt
  • 2 ½ dl findely chopped spinach
  • 6 eggs
  • 1 tsp. baking powder
  • 30 g whey protein


  1. Mix all the dry ingredients in a bowl.
  2. Add the rest and give it all a good stir until the batter is smooth. It should be relatively fluent.
  3. Pour the batter into a muffin tray.
  4. Bake at 190 degrees for approximately 20 minutes until the surface of the muffins is beautifully crisp and golden.