If you love trying new muffin recipes and are looking for ways to get your kids to eat more vegetables, this Spinach Muffin Recipe is for you!
I have started pureeing veggies and sneaking them into food my kids normally enjoy. I have found baked goods to be the easiest to hide veggies in because the sweetness often helps to mask the veggie flavor like with this yummy Zucchini Bread Recipe.
Spinach Muffin Recipe
Ingredients to make 15 muffins:
- ¾ cup of pureed spinach
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup of oil
- ½ cup of applesauce
- 2 cups of flour
- ¾ cup of sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon of salt
Preheat the oven to 350 degrees and spray a muffin tin with cooking spray. This muffin recipe will make 15 yummy spinach muffins.
You will want to start with pureed spinach. I puree mine ahead of time and then freeze it in an ice cube tray. Then when I need the spinach I just thaw it out and add it to a recipe.
To puree spinach, steam spinach for a few minutes and then transfer to a Ninja or an old school blender. We bought a Ninja blender since we made these muffins and it just makes pureeing veggies a breeze. A traditional blender will take a longer to puree the spinach. Once you have your pureed spinach, use ¾ cups of it in a blender and add the vanilla, eggs, oil and applesauce. Basically, throw all your wet ingredients into the blender and blend until mixed together.
In a large bowl, combine all the dry ingredients - flour, sugar, baking powder, baking soda and salt.
Mix the wet and dry ingredients until a batter forms and pour into muffin tins so each muffin is ⅔ full. Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
When I first made these muffins I was worried about how they would taste. Would they have a spinach flavor? Would my kids eat them or be freaked out by the green color? All my worries were erased when I tasted them. They are moist and delicious and you can't taste the spinach at all. My veggie averse kids loved them and request them all the time.
These are so good fresh out of the oven with a little butter. They also freeze well. The next time your child turns up their nose at the veggies you offer, try this easy spinach muffin recipe.
FAQs For Spinach Muffins
Not really! The spinach gives them a fun color and added nutrition, but the flavor is mild and kid-friendly.
Yes! You can bake them ahead and store them in an airtight container. They’re great for quick breakfasts or snacks.
Keep them in an airtight container at room temperature for up to 2 days or refrigerate to keep them fresh a bit longer.
📖 Recipe
Spinach Muffin Recipe - Food Fun Friday
Video
Ingredients
- ¾ cup of pureed spinach
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup oil
- ½ cup applesauce
- 2 cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
- Puree spinach and add ¾ cups of it to a blender along with the vanilla, eggs, oil and applesauce. Blend until mixed together.
- In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
- Add the wet ingredients from the blender and mix the wet and dry ingredients until a batter forms Pour into muffin tins so each muffin is ⅔ full.
- Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
Nutrition
For more muffin recipes:
Ashley says
I didn’t read ahead before starting this recipe so I improvised on the puréed spinach. I added lots of spinach to my small drink blender and added water to it to so it could fully puree. Not too much. Then I strained it and used the meat of it for the main recipe. After mixing all the ingredients it looked a bit think so I added some of the strained water to it so it got extra spinach flavor to it. It is currently baking and I tasted the batter to see how it was, and it’s yum!! I think it will be a total hit.
Vicky says
Who says every recipe has to be followed to the letter? Sometimes the best creations come from a little experimentation. Can't wait to hear how the finished product turned out.
SK says
Great recipe. I would add a bit of butter to make it more moist.
Vicky says
Glad you enjoyed it! We love these with butter. Thanks for stopping by!
Marcy says
I was looking for a way to use a can of spinach and found this recipe. I used whole wheat flour and instead of oil put in about an extra 1/3 cup of the applesauce since whole wheat flour needs more liquid. I also added cinnamon, which completely masked the spinach flavor. I made mini muffins so I can just grab a couple for a quick snack. Yummy!
Vicky says
So glad you enjoyed it! Thank you for the kind words!
Laura says
The texture is decent, but the spinach flavor comes through more than I thought it would and leaves an aftertaste. I enjoy that these are healthy, but neither sweet or savory. If I make again, I’d probably add chocolate chips and/or coconut.
Hrather says
I have been making these muffins for threes years now, and my son STILL loves them! He's 5 1/2 now, so we call them "monster muffins", this way he's not adverse to the green food. Great recipe, thanks for sharing!!!
Hayley says
My kids will eat these but they are not one of our favorites, they will barely finish a muffin. I will not be making these again. I cooked mine for 18 minutes and they came out over cooked or maybe this is just a dry recipe.
Mary says
I used kale instead of spinach and subbed a bit of stevia for sugar kiddos loved them. I also tried with chocolate chips yummm. Thanks for sharing