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:
Mika says
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 🙁
Daniela says
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!!
Vicky says
Yay! I am so glad to hear that Daniela. Thank you for the feedback!
KC says
These were great! However I would reduce the flour and up the apple sauce to make them less bready. Also added coconut oil !
sara rose says
can I substitute applesauce for all the sugar? If I do that, do I need to put less oil?
Vicky says
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.
Kate says
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.
Vicky says
About 6 ounces of fresh spinach worked for me.
Mika says
How many cups is 6 oz of spinach? Does the recipe say 3 or 4 cups or 3/4 of a cup ??? I don't get it 🙁
Erin says
Can we substitute honey for the sugar?
Vicky says
I have never tried that so I am sure how it would affect the recipe. If you try it, let me know how it works.
MelindaMaclay says
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!)
Vicky says
Thank you for the kind words Melinda! Love the additions you've mentioned and I can't wait to try them!
Beth says
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.
Vicky says
Thanks so much for the kind words Beth! I am so glad he is enjoying them!
Victoria says
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!
Vicky says
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?
Rachelle says
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!
Vicky says
That is awesome to hear! Thanks so much for the kind words Rachelle! Have a wonderful holiday season!