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Spinach Muffin Recipe – Food Fun Friday

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In an effort to get my kids to eat more vegetables, I have started pureeing veggies and sneaking them into food my kids normally enjoy. I have added carrots and cauliflower to their beloved mac and cheese, broccoli to pesto sauce, and avocado to smoothies. I have found baked goods to be the easiest to hide veggies in because the sweetness often helps to mask the veggie flavor. My kids recently helped me make this Zucchini Bread Recipe and it was such a big hit that I decided to try this easy Spinach Muffin Recipe. Check out all of our family friendly recipes while you’re here!
Spinach Muffin Recipe - this simple recipe is a great way to get veggies into your child's diet. The best part is that kids (and adults) LOVE it!

 Spinach Muffin Recipe

Ingredients to make 15 muffins:
  • 3/4 cup of pureed spinach
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup of oil
  • 1/2 cup of applesauce
  • 2 cups of flour
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt


spinach muffin recipe
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 3/4 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.
spinach muffin recipe
In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
spinach muffin recipe batter
Mix the wet and dry ingredients until a batter forms and pour into muffin tins so each muffin is 2/3 full. Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
spinach muffin recipe
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.
Simple spinach muffin recipe
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.

 

Spinach Muffin Recipe - Healthy and Delicious!
4.78 from 9 votes
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Spinach Muffin Recipe - Food Fun Friday

Spinach Muffin Recipe - this simple recipe is a great way to get veggies into your child's diet. The best part is that kids (and adults) LOVE it!
Course Muffin
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15
Calories 145 kcal
Author Vicky

Ingredients

  • 3/4 cup of pureed spinach
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup oil
  • 1/2 cup applesauce
  • 2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
  2. Puree spinach and add 3/4 cups of it to a blender along with the vanilla, eggs, oil and applesauce. Blend until mixed together.
  3. In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
  4. 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 2/3 full.
  5. Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Spinach Muffin Recipe - Food Fun Friday
Amount Per Serving
Calories 145 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 21mg7%
Sodium 123mg5%
Potassium 85mg2%
Carbohydrates 23g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 30IU1%
Vitamin C 0.1mg0%
Calcium 29mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

For more muffin recipes:

 recipes-for-kids-carrot-muffin
Carrot Muffins
homemade_blueberry_muffins
Easy Blueberry Muffins

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Vicky

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Comments

  2. I've been freezing veggies in ice cube trays when my son was a baby! Now he is in preschool, of course he doesn't like spinach but loves muffins so these is a great idea! How many ice cubes do I need for this recipe? I am excited to try this recipe! Thank you!!!

    Reply

  3. I tried making these muffins and wasn't very fond of them. Some parts tasted decent, but a little after wards you would taste a spinach chip type flavor. I think if you added cocoa and some chocolate chips, it would lesson the flavor. But this recipe just didn't do it for me. I am much sad.

    Reply

    • Bummer JuGu Bear. I have been making them for a while and they always get gobbled up and have tasted delicious to me and my family. Sorry you didn't have the same experience. Let me know if you try them with some chocolate chips. Thanks for the comment.

      Reply

  6. Seriously – you can't taste the spinach! I used half wheat flour, half white, and cut the sugar down to 1/2 cup. Next time I want to try doubling the applesauce to eliminate the oil and more of the sugar. I had an issue of MAJOR sticking to the muffin wrappers – so I need to spray those next time too. And there WILL be a next time. Yum!

    Reply

  9. Pretty good! Next time (because there will definitely be a next time!) I’ll reduce the amount of sugar to 1/2 cup because they were a little sweet for me. They remind me a bit of banana bread, so I think they’d also be quite tasty with cinnamon, cloves, nutmeg, etc for a nice autumnal muffin or with chocolate chips for a treat. Unsweetened cocoa powder would also be good and healthy, and it would cover up the green color for particularly picky eaters.

    Reply

  11. My (extremely picky-eater) son loves these muffins! He was a bit skeptical of the color, so I called them “Christmas muffins” and he gobbled them up! I used an avocado to replace the oil, a mix of whole wheat and almond flour, and increased the bake time to about 24 minutes… they were definitely a little more homely-looking than the originals, but still delish! Thank you!

    Reply


  12. I used whole wheat pastry flour. My zero veggie child (he eats cauliflower fries just doesn’t know it) ATE the whole thing!!! I knew he couldn’t accept a green muffin first thing in the morning so I called them dinosaur muffins & used his leftover bday dino liners and had him help make them. He devoured and happily shared and barely let the fork go hahaha! NOW heres hoping he still eats them at breakfast!

    P.S. I def made sure I can still buy the dino liners in case this becomes a thing.

    THANK YOU! Carrot muffins are next!

    Reply

    • Victoria, thank you for your comment. I love reading comments like yours! I am curious about these cauliflower fries you mentioned. Do you make them yourself or can you buy them somewhere?

      Reply


  13. These are awesome! Taste like corn bread. My son loves to have them in his lunch, he’s been requesting for me to make more. I freeze them, and they freeze beautifully. He makes his lunch after school to bring the next day, pops a frozen one in his lunch pail, and it’s thawed out by lunch.

    Reply

  14. Love these muffins, and the kids can’t get enough! They are called “Yoda cakes” in our house, lol! I use frozen spinach thawed in the microwave for convenience, Grate a fresh apple with a squeeze of lemon juice instead of Apple sauce, and then NutriBullet this with all the wet ingredients before adding to the dry ingredients. Have also reduced the sugar down to 1/4 cup , but I add choc chips to keep the kids happy ? I have a batch in the oven now to which I have added some fresh grated nutmeg and 1/2 tspn of turmeric (because it’s so good for us and you can’t taste it in small doses with other ingredients I’ve found!)

    Reply

  16. About how many cups or ounces of fresh spinach are needed to equal the 3/4 cup of puréed spinach? I have a lot of spinach but I don’t want to use all of it unless I have to.

    Reply

    • I have never tried that Sara. I would think you could eliminate some if not all of the oil. If you do this let me know how it goes.

      Reply


  18. These were great! However I would reduce the flour and up the apple sauce to make them less bready. Also added coconut oil !

    Reply


  19. Big success at my house!! i made them last month, and yesterday out of the blue my 3 years old daughter requested them again. When I started the recipe, my husband complained that I never bake “normal” muffins… as soon as he tried them, he ate two, he loved them so much!!

    Reply

  20. Something went wrong. I guess the measurement change if you use fresh spinach as after adding the flour to the wet ingredients i got a hard green paste.
    I had to add 1/2 cup of water to get it to the right consistency….. in the oven now. How they come out good …………. i don’t wanna throw them out 🙁

    Reply


  21. 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

    Reply

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