Whey Protein Spinach Muffins with Ricotta

These savoury muffins are a great way to add extra protein and veg to your day, without compromising on taste.

Made with creamy ricotta, spinach, and sun-dried tomatoes, they’re soft, flavourful, and satisfying.

Perfect for busy mornings, packed lunches, or a mid-afternoon pick-me-up, they're a great example of how high-quality whey protein works well for more than just shakes.

Each muffin provides nearly 10g of highly bioavailable protein, using our Pure Unflavoured Organic Whey Protein - additive-free, certified organic, and made from upcycled fresh whey.

1. Preheat the oven to 180°C and grease 6 muffin moulds.
2. Beat the eggs in a large bowl.
3. Add all remaining ingredients to the bowl and mix until evenly combined.
4. Pour the mixture into the greased muffin moulds.
5. Bake for 30-40 minutes, or until firm and lightly golden on top.
6. Let them rest for 10-15 minutes before serving. They’re even better once settled.

• Keep in the fridge for up to 3 days.
• If using frozen spinach, allow to thaw then squeeze out excess water before adding to the mixture.
• Feel free to substitute whey protein for another protein powder or add extra almond flour.