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Green Machine Protein Crinkle Muffins

Happy St. Patrick's Day! How is everyone doing as the schools and businesses close and you have begun or have been self-quarantining? My kids and I are on day 4 now of social distancing ourselves and day 2 of homeschooling. I figured this would be an awesome time to engage them in baking and cooking with me as we try out new recipes!

My oldest will be 7 in a couple weeks so she helped me trial quite a few batches of these muffins before we felt like we got it right. And my boys (ages 4 and 1) were our taste testers. So these muffins are a fun, healthy and educational way to get some green in with your day today! My daughter read the directions as I wrote them out. We talked about math as she helped me decide how much of what went into the recipe. She even named these muffins for us and used the word crinkle because of how they wrinkle up slightly while cooling! (and yes we went through 4 or 5 batches playing around with the cooking temp, time, ingredients, and leavening agents to get it right).

Even with so many batches and trials, my kids LOVED them every time and ate them before I even got to trailing another batch! So besides the appearance, turns out these muffins are super tasty, filled with protein, AND have spinach as one of the main ingredients! WIN WIN!

We hope you enjoy them as much as we did! If I am able to get to a store today without the madness, I might pick up some semi-sweet mini chocolate chips too to sweeten the deal even more! YUMMMMMMM! Enjoy!

Green Machine Protein Crinkle Muffins

Author: Britt from Stressless Lifestyle

Prep Time 5-10 minutes

Total Time 25-30 minutes


  • 2 cups oats (or 1 cup oats and 1 cup oat flour)

  • 1 cup spinach

  • 2 egg whites

  • 1 ½ cups unsweetened almond milk

  • 1 tablespoon oil or melted butter

  • 1 teaspoon vanilla extract

  • 2 scoops of Devotion Nutrition Angel Food Cake Protein Powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking powder


  1. Preheat the oven to 350 degrees and spray each cup of a 12 cup muffin tray with non-stick cooking spray.

  2. Mill or blend 1 cup of the oats if you do not have oat flour on hand. Once oats are milled, add the spinach and mill/blend both of them together.  If the blender gets stuck, add in some more oats as needed.

  3. In a large separate bowl mix together the egg whites, unsweetened almond milk, and oil.

  4. In another bowl mix together the oat flour spinach mixture, the Devotion protein powder, cinnamon, and baking powder.

  5. Fold the dry ingredient mixture in with the wet ingredients until fully combined into a batter.

  6. Pour into muffin tin filling each up about ¾ of the way to the top.

  7. Bake for 12-15 minutes.

  8. Remove from the oven, let cool and enjoy!  You can refrigerate leftover muffins for up to 5 days.


If you do not have Devotion Protein powder, you can use any whey isolate protein powder or casein/whey combination protein powder along with a stevia sweetener, honey or agave. Also know that these muffins will shrink slightly after cooling because of the type of protein powder used and "crinkle"... hence the name, which was given by my daughter. For a gluten free option, you can use gluten free oats.

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