Gluten-Free Hulk Muffin Recipe

When you live with chronic pain and chronic fatigue, it’s great to always have healthy snacks on hand, just in case a flare creeps up on you!

We try to make a new muffin recipe in our house every week or so (or repeat a classic). I’ve been making these gluten-free hulk muffins since Emma was a baby. They are a definite favourite in this house. Grab one during a flare-up or if you’re on the go. I love them heated up with a chunk of melted butter.

The dark leafy greens add some much needed folate to the diet. I’ll write a post on that topic soon.

Try out this recipe, and let me know what you think!

Gluten-free hulk green muffin recipe for fibromyalgia and chronic fatigue

Ingredients:

  • 1 cup mashed banana (2)

  • 2 cups spinach packed lightly

  • 3/4 cup dairy free milk (any kind - I love cashew)

  • 1/4 cup honey (I use raw)

  • 2 tbsp melted or cooled butter

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup rolled oats

  • 1 cup gluten free flour (I love Bob’s red mill)

  • 1/8 tsp salt

  • 1 tsp baking soda

  • 1/4-1/2 cup dairy free chocolate chips (or regular)

Directions:

  • Pre-heat oven to 375 degrees F

  • Grease muffin tin well or use muffin cups

  • Place all ingredients into a blender except the flour and chocolate chips (I use a vitamix)

  • Blend until very smooth, stopping to scrape down the sides as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie

  • Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using

  • Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges (you can also check to see if a cake tester inserted into the centre comes out cleanly)

  • Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool

  • Serve slightly warm, at room temp, or chilled

  • You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.

xo,

Alexis, Fibromyalgia Nutritionist

*Disclaimer - this is my own personal experience and not medical advice.

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