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Spinach Cake Muffins

January 4, 2012

I get inspired (and such a thrill) when weelicious moms send me their ideas for new recipes, though occasionally some of the suggestions can seem out there. Not too long ago, a mom sent me a recipe she had seen on a blog that was for Spinach Muffins. The recipe called for spinach and applesauce combined with a boxed cake mix. Don't get me wrong, I'm all for incorporating vegetables as often as possible, but there was something about the thought of spinach mixed into a sweet muffin that came across as unappealing to me. However, this mom was incredibly passionate about figuring out how to make these muffins a bit more healthy (and without the boxed cake mix). Her enthusiasm won me over and, wanting to see if there would be any value to trying a recipe like this, I started played around with it.

After a bunch of trial and error I was kinda shocked at how delicious the muffins turned out. They had just the perfect amount of sweetness and an appealing bright green color, but no intense spinach flavor. I surprisingly got really into making them and the new recipe produced a sweet little gem of a muffin that my kids absolutely loved. Chloe joined me in making a batch and got so into it I caught her eating spinach leaves directly out of the measuring cup -- who says kids don't like their greens?! I always find that when you give little ones a chance to be a part of creating something in the kitchen, it can transform food for them in a way that's just as much fun to make as it is to eat!

Thank you to the weelicious mom who inspired this recipe (you know who you are) and to everyone else, please keep the ideas coming in 2012! They energize me, spark great ideas and no matter how out there they may be can produce an awesome and delicious result.

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Spinach Cake Muffins  (Makes 24 Mini Muffins)

  • Prep Time:3 minutes,
  • Cook Time: 12 minutes,
  • Total Time: 15 minutes,

Ingredients

  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

  1. 1. Preheat oven to 350 F.
  2. 2. Place the first 6 ingredients in a food processor and puree.
  3. 3. Place the remaining ingredients in a separate bowl and combine.
  4. 4. Pour the spinach puree in a large mixing bowl.
  5. 5. Slowly mix the dry ingredients into the wet until combined.
  6. 6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
  7. 7. Bake for 12 minutes.
  8. 8. Serve.
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Comments






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  2. Kathy

    May 6, 2013 at 3:14 pm

    Reply

    My 5-year old son, who will hardly try ANYTHING, loved these! I took them to his preschool for class snack and every child who ate one (only 1 or 2 holdouts) asked for another one. Love ‘em!

  3. Stefania

    May 6, 2013 at 1:47 pm

    Reply

    Can these, or any muffins really, be frozen?

    • catherine

      May 6, 2013 at 3:52 pm

      Reply

      Yes! Muffins freeze beautifully! Place them in the freezer on a baking sheet for about 30 minutes, or until they’re frozen solid. Then transfer to a zip top bag or other freezer container, and freeze for up to 4 months! Defrost in the fridge overnight.

  4. CHAMBOR

    April 24, 2013 at 4:33 am

    Reply

    hello!,I really like your writing very a lot! percentage we communicate extra about your article on AOL? I need a specialist in this house to unravel my problem. Maybe that’s you! Looking ahead to peer you.

  5. Pingback: Spinach Muffins Recipe Mama Say What?! | Mama Say What?!

  6. rgd4325

    April 1, 2013 at 9:54 am

    Reply

    Brilliant! My three year old made them with me and coined them green goblin muffins. He asks for them all of the time.

  7. Laura

    March 29, 2013 at 5:28 pm

    Reply

    Amazing! I used spelt flour. They had a very cake-like texture.

  8. cnafis

    March 22, 2013 at 5:47 am

    Reply

    These are delicious. How many in a serving?!?! I ate too many already. My 11 MO who has not been into many baked goods at all yet was also really into these. He ate two muffins! (That’s a big deal for him.)

  9. cnafis

    March 22, 2013 at 5:45 am

    Reply

    These are delicious. How many in a serving?!?!

  10. Linda

    March 21, 2013 at 8:43 am

    Reply

    Thank you for this recipe! I always add extra applesauce and oil since I use whole wheat flour, and I’ve substituted spinach (when I didn’t have enough) with other green things like raw zucchini with no problems. I find I should set my timer at 8 minutes as the mix is sometimes already done then. They do go off fast on your counter (3 days max) so freeze what you won’t use right away!

  11. Courtney Cox

    March 15, 2013 at 12:05 pm

    Reply

    made these for our St Patrick’s Day party at the park today! they were a hit with both mommies and babies alike! THANK YOU!!!

  12. Nicole

    March 13, 2013 at 7:47 pm

    Reply

    My 2 1/2 yr old ( who is suspicious of green and doesnt even like muffins in general) just got out of bed and ate 2 of these AND made sure I packed 2 for her lunch tomorrow and one for her 1 yr old sister. ( I wonder what she will think of these, but she eats EVERYTHING) This was a HUGE success…. They are really good, I tried it myself! I am so glad I found this website and wish I knew about it when my oldest was just starting food. Im much more adventurous now ( with your help!) and anything I make from here is a hit with my little one! THANK YOU!!

  13. Colleen

    March 12, 2013 at 6:12 pm

    Reply

    My 2 1/2 yr old son loved eating the pureed part the best! My muffins turned out super green too. I used oat/barley flour mix and flax see meal replacer for the egg. Lovely! I also added more applesauce and NO oil. Thanks for the green muffins, or “cupcakes” as I tell my kiddos.

  14. Maribel

    March 11, 2013 at 6:43 pm

    Reply

    I made these today in regular size muffin tin… The batter was super thick and gummy. The finished product was not moist. I will give it another try and add more applesauce baking them in mini muffin tins.

    • Elis

      March 17, 2013 at 11:13 pm

      Reply

      my batter was super thick and gummy too (i guess that’s why they are “cake” muffins) but i used the mini-muffin tin and at 12 minutes they were perfect just like the photo. give it another shot.

    • Rachel

      March 17, 2013 at 4:20 pm

      Reply

      @Maribel, I have been making mine successfully in a regular size muffin tin. I thin the batter with a little milk – two to four tablespoons, maybe – and bake for 16 to 17 minutes.

  15. jhayes11

    March 2, 2013 at 10:34 pm

    Reply

    This may be a silly question, but can you tell me what “packed” spinach means?

    • catherine

      March 5, 2013 at 11:04 am

      Reply

      Pack the spinach into the measuring cup!

  16. Ann Marie

    February 28, 2013 at 8:38 pm

    Reply

    I can not wait to try these!!

  17. Eileen

    February 3, 2013 at 8:51 pm

    Reply

    Success! Children ate them and were none the wiser. I thought they were good, but mine were a lot greener – I must have packed the hell out of that cup of spinach! I actually had to add more applesauce because the batter was so thick. Now to start decreasing the sugar and increasing the whole wheat flour to make them as healthy as possible without the kids noticing. :)

    • CookieMama1

      March 10, 2013 at 9:36 pm

      Reply

      I used 1/3 c. evaporated cane juice, and I’ve tried honey as well. I also sub out the canola for coconut oil, and use Whole Wheat White Flour instead of AP. Completely clean, and delicious. My kids and my Cub Scouts love them!! Thanks Katherine!

  18. Priscilla Basilio

    February 2, 2013 at 6:33 pm

    Reply

    I made these with WW flour and they were sooo good!!

  19. Pingback: La Paix de Smith » Blog Archive » Spinach Muffins

  20. Kelli

    January 30, 2013 at 10:08 pm

    Reply

    Sound great!

  21. katie araus

    January 28, 2013 at 9:57 am

    Reply

    i can’t wait to try them. my daughter won’t eat anything green.

  22. Christina

    January 25, 2013 at 11:24 am

    Reply

    These were a HUGE hit with my toddler. I substituted 1 banana for the applesauce and mixed in 1/2 c whole wheat pastry flour with 1 c AP flour. He loves them and I’ll be making them again soon I’m sure. Might add some chia seeds next time for a little protein boost.

  23. Natasha

    January 24, 2013 at 10:38 pm

    Reply

    These were a huge hit with my 3 year old! He pretty much eats anything but he’s not a fan of spinach so this was a great way to get him to eat some. I’ll definitely be making this recipe over and over. Can’t wait until my baby girl is old enough to try too :)

  24. bighouse82

    January 24, 2013 at 8:26 am

    Reply

    My daughter isn’t a huge meat eater, so I try to get protein in her as much as I can, does anyone have a suggestion for adding protein to these?

    • heather

      April 23, 2013 at 9:43 am

      Reply

      what about adding ground flax or chia seeds, that will increase the protein a little.

  25. Teresa

    January 21, 2013 at 1:10 pm

    Reply

    I also used 1/2 cup whole wheat flour and 1 cup all purpose.

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