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Spinach Cake Muffins

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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.

Check out these other amazing spinach recipes for more inspiration!

Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie's Kitchen: Crispy Spinach Latkes
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

Spinach Cake Muffins  (Makes 24 Mini Muffins)

  • Prep Time: 3 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
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....

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.
Spinach Cake Muffins

Nutrition Information

Related Recipes

Comments






  1. Pingback: 19:: June Kitchen Blog Hop and CSA Loot | The True Story of What Was

  2. lkomp

    May 31, 2014 at 6:39 pm

    I make these all the time! My husband and 12 month old loves them!

  3. Salina

    May 30, 2014 at 8:18 am

    Is there a substitution for the unsweetened applesauce? My toddler cannot have applesauce and I struggle to find healthy recipes that are not sweetened naturally with applesauce or bananas (another thing he cannot have :-(. Thanks!!

    • Catherine McCord

      May 30, 2014 at 1:28 pm

      Hmmm you could try using dates! Take a few medjool dates, soak them in warm water for 10 minutes, then blend in the food processor or blender to make a puree. Use the same amount as the applesauce called for, although the dates might be sweeter than the applesauce.

  4. Erin

    May 19, 2014 at 4:40 pm

    I was looking for a muffin recipe for my leftover spinach pulp from my juicer. Would that work with this recipe??

  5. Dave

    May 14, 2014 at 10:48 am

    I made these today as mini donuts by using a mini donut mold, cut the cooking time to 5 minutes. They came out great and my 3yr old twin girls loved them! I felt like they left less mess than muffins usually cause.

  6. gerrie

    May 5, 2014 at 7:13 pm

    I made these once before and I thought they were excellent but they turned out too green for my picky toddler. Made them again tonight and added 2 Tbs. of coaco powder and one more Tbs. of sugar to combat any bitterness. Guess who loves them! The picky toddler! And I added 2 extra cups of spinach. Yum!

  7. Jenn

    May 1, 2014 at 7:05 am

    Tried these with kale (bc I didn’t have spinach), whole wheat flour, and coconut oil.. Needed to add extra apple sauce and oil, but they turned out great! My daughter loves them and so do I!

  8. Melody

    April 14, 2014 at 5:12 am

    Can I make these without sugar? Or what can I substitute for sugar? I don’t give my 1 year old anything with sugar in it.

  9. Dagmara

    April 6, 2014 at 5:34 pm

    My kids call them Grinch muffins and I make them at least once a month… I also put 4 to 6 cups of fresh spinach and increase apple sauce, use coconut sugar and coconut oil… Love them…thank you for your great recipes

  10. Pingback: Hidden Spinach Cake Muffins (Perfect For Toddlers!) | Sugar and Slugs

  11. Christy

    March 16, 2014 at 7:28 am

    I make these with all freshly-ground white whole wheat flour. Occasionally when I’m out of eggs, I substitute ground flax (1 tbsp flax and 3 tbsp water for one egg). My kids (ages 4, 3, 2) eat them for lunch at least once a week. I made a quadruple batch (wet ingredients in the food processor, then everything in the Bosch mixer) this morning — they freeze great. Reheat for 15 seconds in the microwave.

  12. Sam

    March 14, 2014 at 11:24 am

    I am 5 and made these with my mom. They were delicious! We are going to call them Green Monster Muffins. Thanks for the great recipe.

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  14. cyavari

    February 27, 2014 at 2:20 pm

    YUM, YUM, YUM!!! So incredibly delicious. Both my husband and four-year old gobbled up two batches of these muffins in less than a week! I made this recipe without any substitutions/modifications and they came out perfectly :)

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  17. raizy

    February 5, 2014 at 11:40 am

    Hi Catherine! I absolutely. Love your blog! Thanks for the great inspiration! I’d like to try your spinach.muffins today. Would it work with frozen spinach?

    • Catherine McCord

      February 5, 2014 at 12:44 pm

      I think frozen spinach is too wet for this recipes. I’d stick with fresh!

  18. Maria

    February 1, 2014 at 10:05 pm

    My son is allergic to dairy-egg-nuts but loves muffins. Could I sub the egg with butternut squash purée?.

    • Steohanie

      March 17, 2014 at 5:23 am

      How do you get fresh spinach to purée? Should it be steamed when it goes in the food processor?

  19. Tamara

    January 31, 2014 at 1:11 pm

    Making these with blueberries for the Super Bowl, Go Hawks!

  20. outdoormama

    January 26, 2014 at 2:18 pm

    Catherine,
    Could you suggest a healthy icing for these muffins? May sound crazy but my 3 year old has a birthday soon and I’d like to provide these muffins aka “cupcakes” for their morning snack….help!

  21. Kate

    January 26, 2014 at 11:11 am

    I increased the spinach to six cups (fresh), and they were still excellent. I added a little orange and greek yogurt.

  22. Heidi

    January 20, 2014 at 11:01 am

    This is my all time favorite muffin recipe….and I have tried A LOT! I have made these over and over again. Today I was out of applesauce so I threw an apple in the Vitamix, exchanged the flour for almond flour and omitted the sugar for 1/2 c. mini choc. chips. Just when I thought you couldn’t mess with perfection, they still came out great!!!! I love both of your cookbooks. Thank you for your recipes.

  23. Jacquilyn witt

    January 17, 2014 at 6:21 pm

    My little guy loves these! I blended a little banana in mine.

  24. Marta

    January 12, 2014 at 7:42 pm

    FANTASTIC!! I’d eat the whole batch if I didn’t have my 4 year old begging me for them. So I guess I’ll share…

  25. Pingback: Meal Planning for 2014 | CTWorkingMoms

  26. alamberti

    December 8, 2013 at 7:13 pm

    These taste delicious – very cake-like! And were a hit with our play date today. Kids and adults alike ate many of them. Will definitely make them again!

  27. Pingback: Toddler Eating Woes…and a Recipe! | Smile Because it Happened

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  29. cherylmarly

    November 2, 2013 at 6:43 pm

    Delicious! They absolutely taste like cake, and not muffins. Good golly!

  30. Pingback: Muffins de espinacas | Once Tips

  31. Susan

    October 26, 2013 at 10:17 am

    These are great! My boys couldn’t stop reaching for them. The only problem is the batter is too thick and muffins come out dry. I used to add a little milk, but it made the outside of the muffins crusty and inside soggy. I will try extra applesauce and oil next time.

  32. Pingback: Healthy Creamed Spinach Recipe - Gluten-free No Cream | Feed Me Phoebe

  33. Michelle

    October 24, 2013 at 1:18 pm

    Holy goodness, these look delicious! I can’t wait to make them for my little guy!

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  35. Pingback: Spinach & Chickpeas in a Bengali Mustard Sauce • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  36. Tracy

    August 25, 2013 at 8:31 pm

    I made these for my 10 month old daughter last week. The daycare teacher asked me, “Umm…what’s in those muffins? Is it like catnip for babies or something? She goes crazy for them!” I’ll be making another batch this week.

  37. Christina Martinez

    August 15, 2013 at 10:50 am

    Has anyone tried banana instead of applesauce?

  38. dalyfm

    August 14, 2013 at 8:32 pm

    Yunmy!!! I made the recipe yesterday for my 15 month old twins. My boy loved them, He kept reaching for them in the kitchen island. My daughter thought they were great to play because she kept squeezing them. For sure I will repeat this recipe!

  39. Adrienne

    August 12, 2013 at 2:27 pm

    Can the oil be replaced with yogurt?

    • Astrid

      February 5, 2014 at 3:04 am

      That’s more than seeilbsn! That’s a great post!

  40. Shez Areu

    July 29, 2013 at 11:15 am

    My friend just brought some over for our play date and they are YUMMY! My 1 and a half year old LOVED them! I calculated the calories (I needed the calorie count for LoseIt) and it comes out to just 54 calories per mini muffin! Thought I’d share the info in case anyone else wanted to know. :)

  41. Anne

    July 26, 2013 at 6:53 pm

    These were great! I didn’t have applesauce on hand so I used apple carrot babyfood and they tasted great!

  42. Samtastik

    July 23, 2013 at 3:37 pm

    Tasty! Passed the picky 5 yr-old test (but sadly, not the picky 2 yr-old… but I think she just loves saying “no!” to anything these days). Kids & mommies in our playgroup loved them. I don’t have a proper food processor or blender, so I chopped the spinach using an attachment for my immersion blender. It worked fairly well, but I couldn’t quite get a puree and the muffins were slightly “leafy”. I’ll have to find a way to get those leaves smaller next time.

  43. JC

    July 19, 2013 at 10:25 pm

    this recipe sounds great! Can’t wait to try it. However, I don’t have fresh spinach at hand, can you substitute frozen ones, and how much?

    Thanks!

    • catherine

      July 22, 2013 at 10:35 am

      This recipe really needs the fresh spinach because frozen is too wet!

      • Liz

        January 24, 2014 at 5:55 pm

        I used frozen spinach, but I steamed it first to thaw. I also added some puréed sweet potato. They turned out perfect! I love this recipe! You can pretty much throw anything in them and it works. I was also thinking if adding grated carrot. To make them a little healthier I swapped the veg oil with coconut oil and it worked great!

  44. Pingback: Mama’s Been Busy (What I Did This Weekend) | Mama Needs a Run

  45. Nicole

    June 11, 2013 at 8:45 am

    I’m wondering if anyone cooked these in a bread loaf pan rather than muffins? Would it turn out ok?

    • Kelly

      January 20, 2014 at 12:27 pm

      I did, and it came out perfect

  46. Michelle C

    June 9, 2013 at 9:51 am

    My 2yr old, husband & I all love them. Since I always have spinach in the house it’s a perfect treat for us all. I use an extra half cup of applesauce since they’ve been a little dry otherwise. Great recipe…keep’em coming! :)

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  48. Heather

    May 23, 2013 at 2:25 pm

    We love these! I like to puree some strawberries in them too! I wonder if blueberries would be good too.

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  50. Kathy

    May 6, 2013 at 3:14 pm

    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!

  51. Stefania

    May 6, 2013 at 1:47 pm

    Can these, or any muffins really, be frozen?

    • catherine

      May 6, 2013 at 3:52 pm

      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.

  52. CHAMBOR

    April 24, 2013 at 4:33 am

    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.

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

  54. rgd4325

    April 1, 2013 at 9:54 am

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

  55. Laura

    March 29, 2013 at 5:28 pm

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

  56. cnafis

    March 22, 2013 at 5:47 am

    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.)

  57. cnafis

    March 22, 2013 at 5:45 am

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

  58. Linda

    March 21, 2013 at 8:43 am

    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!

  59. Courtney Cox

    March 15, 2013 at 12:05 pm

    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!!!

  60. Nicole

    March 13, 2013 at 7:47 pm

    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!!

  61. Colleen

    March 12, 2013 at 6:12 pm

    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.

  62. Maribel

    March 11, 2013 at 6:43 pm

    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.

    • Rachel

      June 12, 2013 at 6:01 pm

      Best to ad an extra Tbsp of olive oil or coconut oil. Also with muffin batter you have to be super careful not to over mix. Mix dry into the wet using just a silicone spatula or spoon (do not use a mixer) until just barely mixed. Do not let it sit before spooning into tins. I used regular muffin tins and it made 11 muffins.

    • Elis

      March 17, 2013 at 11:13 pm

      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

      @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.

  63. jhayes11

    March 2, 2013 at 10:34 pm

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

    • catherine

      March 5, 2013 at 11:04 am

      Pack the spinach into the measuring cup!

  64. Ann Marie

    February 28, 2013 at 8:38 pm

    I can not wait to try these!!

  65. Eileen

    February 3, 2013 at 8:51 pm

    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

      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!

  66. Priscilla Basilio

    February 2, 2013 at 6:33 pm

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

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

  68. Kelli

    January 30, 2013 at 10:08 pm

    Sound great!

  69. katie araus

    January 28, 2013 at 9:57 am

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

  70. Christina

    January 25, 2013 at 11:24 am

    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.

  71. Natasha

    January 24, 2013 at 10:38 pm

    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 :)

  72. bighouse82

    January 24, 2013 at 8:26 am

    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

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

  73. Teresa

    January 21, 2013 at 1:10 pm

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

  74. Teresa

    January 21, 2013 at 1:08 pm

    My 8 month old loves these! I added 1/2 a banana and 2 tablespoons of ground flax! Yummy!

  75. ninanin

    January 6, 2013 at 10:00 pm

    What would the nutritional values be on one of these?

    • catherine

      January 7, 2013 at 1:09 pm

      I do not currently calculate nutritional information, but there are a lot of great free resources out there for doing so. like My Fitness Pal and Spark People!

  76. Marci

    December 21, 2012 at 11:08 pm

    Love these! My 16 mos old daughter has epbeen devouring them sis she was 11 months old:-) have you ever tried to freeze them? We have spinach that I need to use up and was going to Dow. Double batch, but seems pointless to do if they don’t freeze well!

    • catherine

      December 26, 2012 at 1:48 pm

      Yes! Freeze on a baking sheet for 30 minutes to get them good and frozen, and then transfer to a ziploc bag or other freezer container! Thaw at room temperature and rewarm in the oven or toaster oven if you like to eat them hot!

  77. Carol Davis

    November 1, 2012 at 10:02 pm

    I’m going to try them with gluten free flour as I have celiac disease.

    Thank you

  78. mebrr

    October 30, 2012 at 4:05 am

    I have to say I have made this a dozen times– this batch is called “Spinach Ogre muffins” for a school halloween party. The changes I’ve made to the original recipe are add 1 banana (more for adults who are scared of green items, it gives them a flavor they understand) and I use flaxmeal instead of an egg (because I needed a triple batch and only had one egg). Now they are vegan (I grease with oil no butter now) and I have to have a few dozen in the freezer to catch up to demand!

  79. Christine

    October 27, 2012 at 9:57 pm

    A girlfriend introduced me to these and this site, WOW so excited even ordered a planetbox Rover set today! (been looking everywhere for something like this). Can’t wait to try way too many of the recipes!

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  82. Tabby

    October 17, 2012 at 3:59 pm

    Loved these! I was searching for a recipe for leftover spinach when I noticed this one. My kids enjoyed the muffins, I froze the leftovers, perfect addition to my daughter’s lunchbox (Planetbox of course)!

  83. Amy

    October 16, 2012 at 1:13 am

    What kind of “frosting” would you recommend to go with this? If I could make it look like a cupcake I think my toddler might just go for it…did I mention I had a picky eater? (presentation is everything with this kid! Anything to make him excited to eat his food will help)

    • catherine

      October 16, 2012 at 1:06 pm

      I think a cream cheese frosting would be so yummy (and packed with protein)! I like to use whipped cream cheese, mix 1 cup with about 2-3 teaspoons of honey (or more depending on your tastes).

  84. Petra

    October 13, 2012 at 10:35 pm

    Looking forward to the e-mails

  85. Hannah

    October 9, 2012 at 2:23 pm

    Just whipped up a batch of these muffins using greek yogurt in place of apple sauce, which I didn’t have in the house .. and 1c. oat flour + 1/2 c. white flour. I am eager to see how these gems turn out ;-)

  86. Hannah

    October 9, 2012 at 2:22 pm

    Just whipped these up using greek yogurt instead of apple sauce (woops no apple sauce in the house!) and 2/3 oat bran flour (1c. oat bran, 1/2 c. white) … curious to see how they come out!

  87. Tara

    October 8, 2012 at 10:43 pm

    Has anyone made this with regular sized muffin pans? And with cupcake liners rather than greasing pan?

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  89. Cynthia

    September 26, 2012 at 9:22 pm

    This is one of our favorite recipes!!! We make them practically every weekend. Delicious!

  90. AngelaS

    September 23, 2012 at 3:35 pm

    Catherine, I finally bought my 9 cup Cuisinart (thanks for the size recommendation!) and this is the recipe I’ve had most in mind and is the first I’ve made with my new machine. After tasting the first batch (made with my 3yo’s help) I made two more. My daughter isn’t a picky eater, she’s a non-eater, but she’ll eat these. Thanks so much!

    P.S. I read the comments and tried 1/2 tsp nutmeg in one batch and they are pretty good.. I think I prefer the recipe as given though.

  91. Julie

    September 20, 2012 at 8:58 am

    I used some fresh lemon juice and a tsp of lemon zest, so yummy!

  92. Anne

    September 14, 2012 at 11:25 am

    Tried these to get more veg into my toddler. For me the spinach taste is strong so the combination of spinach and vanilla is quite strange. I substituted 2 tbsp honey for the sugar and didn’t add the salt, to be healthier. My experiement is here: bit.ly/Oupumz

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  94. Denisines

    September 11, 2012 at 3:09 pm

    I’m intrigued by this recipe, plus I’ve got spinach in the fridge waiting for me to figure out what to do with it.
    No applesauce, though, do you think I could substitute mashed banana?

    • catherine

      September 11, 2012 at 3:24 pm

      That should work! Let me know how they turn out!

      • Denisines

        September 11, 2012 at 3:31 pm

        Thanks, will do!

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  96. Swati

    September 6, 2012 at 6:44 am

    You strated a revolution with a sweet spinach muffin! I use whole wheat flour we call atta, and I use whey or milk as needed to dilute the batter when too thick because I make it in the microwave: about 3-4 min for six muffins.. I have even used mango pulp instead of applesauce, with mango pieces on top which looks very pretty! I find that I like the taste better when I cook spinach before pureeing though, and the spinach here is very dirty so it is safer.

  97. Courtney

    August 29, 2012 at 8:13 am

    I made these last night with my 4 year old. We couldn’t believe how yummy they were. I used coconut oil and they turned out perfect. Next time I will try using part whole wheat flour.

  98. Mare

    August 17, 2012 at 10:53 pm

    I don’t have applesauce. What can i use instead?

  99. Nic

    August 15, 2012 at 10:42 pm

    Wow these are delish! I made these tonight for my 15 month old. I had one and couldn’t believe how tasty they are. I split the flour b/w white and whole wheat. Very good!

  100. Court

    August 15, 2012 at 10:29 am

    I made them last night and there is only one left! They were a huge hit and to make them even healthier I used honey in the place of sugar and they were moist and delicious!

  101. mgiles

    July 30, 2012 at 4:27 pm

    Catherine, I just checked your site out this weekend and am in love! Weelicious dinners are on the menu every night this week! I just made these and my picky 1 1/2 year old gobbled two! I have the crockpot mex lasagna in right now and keep sneaking bites:). Thanks so much!

  102. kate

    July 28, 2012 at 3:15 pm

    Thanks for the recipe. My son (almost 3) helped make them. He won’t eat salad or spinach, but saw it go in. He calls them “salad muffins” and ate 2 right out of the oven. Hopefully this is the start of getting him to like his greens. Maybe we’ll try some kale chips on him next.

  103. Ruth

    July 23, 2012 at 7:53 am

    wow! these are so yummy, and the normally suspicious-of-anything-green 5 yr old gobbled them up! For an extra treat and nutritional boost, we “frosted” some of them with a whipped cream cheese and homemade blueberry-pluot jelly mix (he wanted purple frosting on his green muffins). definitely on the list of lunch box treats.

  104. Pingback: Healthy toddler snacks: My latest obsession | Baltimore Post-Examiner

  105. cloverjane

    July 16, 2012 at 12:08 pm

    I didn’t have any applesauce, so I used a random assortment of babyfood purées I had in the cupboard. Worked great and you can’t taste the mango/banana/blueberry babyfood.

  106. Jackie

    July 14, 2012 at 1:42 pm

    Can anyone tell me the nutritional info for these?

    • catherine

      July 16, 2012 at 11:35 am

      We are working on getting nutritional information for the all the recipes. In the meantime, there are some great resources out there for calculating it. SparkPeople.com and MyFitnessPal are two!

  107. Jenn

    July 10, 2012 at 12:23 am

    I don’t have a mini muffin tin, would a regular muffin tin work?

    • catherine

      July 10, 2012 at 11:31 am

      Yes! Baking temperature will stay the same, but increase baking time by about 3-5 minutes, or until a pick inserted in the center comes out clean. :)

  108. Rebecca

    July 9, 2012 at 2:11 pm

    I added cinnamon. Delicious!!

  109. Leesh

    July 8, 2012 at 1:28 pm

    I really love this recipe and so does my toddler. The vanilla is important because it’s what is flavoring the muffin, you can’t taste the spinach at all. I do half white flour and half wheat. Really cute idea for St. Patty’s Day.

  110. Kellie

    June 29, 2012 at 4:20 pm

    Just made these for the first time . . . they taste AMAZING! Now, to try them out on The Toddler . . .

  111. SB

    June 26, 2012 at 7:21 pm

    Hey! I made this but I have a really dumb quesiton. I have a 6 oz bag of baby spinach. How much of it do I use to get 1 cup of spinach for this recipe? I made the recipe using the whole bag (thinking I had less than what I needed bec I was thinking that a 6 oz bag is less than 8 oz = 1 cup, then realizing that that’s not how to convert it) but seeing how green they turned out, I’m sure I messed that up even though my kids still liked them, but I want to make it right next time, so pls help…

    • catherine

      June 27, 2012 at 12:13 pm

      1 cup = 8 liquid ounces. So ignore the ounce size of your bag for this recipe! You should be using 1 PACKED cup of spinach. So pack those greens into your measuring cup to get the correct amount!

  112. Emily

    June 18, 2012 at 1:36 pm

    Made these last night since I had lots of leftover spinach from our farm share that I didn’t want to waste! Loved them!

  113. Megan

    June 12, 2012 at 6:22 pm

    I made these with kale, instead of spinach. They turned out great!

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  117. Anna

    May 23, 2012 at 1:09 pm

    I just made the batter with white whole wheat flour, and honey instead of sugar. I have to wait to bake them until the kids are up from their naps, but the batter’s delicious. ;) Next time I am going to use a ripe banana in place of the sugar/honey, since then there will be no added sugar. I think they’d be great with walnuts too.

    • Penelope

      December 29, 2013 at 11:58 am

      Hi Anna! How did the whole wheat and banana substitutes work out for you?

  118. catherine

    May 23, 2012 at 11:39 am

    I do not currently calculate nutrition content, but it is something I am working on! For now, there are some great resources out there like My Fitness Pal and Spark People to help you calculate it at home!

  119. jewels

    May 22, 2012 at 3:55 pm

    is there any nutritional info on thesw spinach muffins?

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  121. caroline

    May 20, 2012 at 4:07 pm

    I love this recipe! I’ve made it about five times and it is a hit every time.

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  123. Laura S

    May 6, 2012 at 3:29 pm

    My son is 2 and is the pickiest eater ever but he does love muffins SO i was thrilled to see this option with the spinach. I also threw in a half of banana, oat bran and flax seed. Since he is so picky I love to load up the things he does eat with as much as possible. Thank you for this website!! I use it all the time and adore your recipes. They are easy to make for even a mom like me who doesnt cook!

  124. Pingback: Yummy spinach cake muffins (I know it sounds like an oxymoron) | Sugarsnips

  125. Tiffany

    April 16, 2012 at 8:05 pm

    Just made these with half almond flour half whole grain pastry flour and coconut sugar! Turned out great and love the added protein. ;)

  126. Hillary Abbott

    April 3, 2012 at 9:14 pm

    My son is addicted to these. I have probably made 6 batches since St. Patrick’s Day. Tonight after dinner he asked me to make more since he had eaten the last of them for breakfast.

    Not overly sweet, but definitely like them and feel like healthy alternative to some of the easy snack items we might use. I have been slowly replacing some of the All Purpose with Whole Wheat Flour. I am up to 1 cup whole wheat, 1/2 cup all purpose. Today all I had was All Purpose, and actually think I prefer the flavor of the whole wheat ones I have been making. Thank you so much!!

  127. Mary

    March 21, 2012 at 4:28 pm

    My kids don’t eat anything, especially veggies or anything green…but I gave these a try. I did it on St. Paddy’s day to have a reason for the green. My kids LOVED them! My son asked me to add blueberries the second time (I blended a cup of frozen ones in because he doesn’t like to bite into them) and they were great! He thought the color was cool too, like a blue-green and they had a little more sweetness to them. They each ate 4 mini muffins in minutes! I usually fail in the kitchen but this was a success! Thanks for the recipe! :-)

  128. Carissa

    March 20, 2012 at 12:15 pm

    They are in the oven now, I hope they freeze well. Spinach is one of my daughters favorite foods, I usually make mini omelets and put spinach into her breakfast that way, but this will be an exciting change for her! Cant wait till they are done so we can try them out!

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  130. Rachael

    March 15, 2012 at 4:38 pm

    Would it be ok to add some zucchini in these also?

  131. Fatima

    March 10, 2012 at 6:58 pm

    These are really good

  132. Jennifer

    February 29, 2012 at 8:29 pm

    Thanks I used raisins in some and dried cranberries in the others. They came out great!

  133. Jennifer

    February 28, 2012 at 8:39 pm

    I plan on making these tomorrow. My son loves muffins and I am going to try these to get more veggies into him. But what he loves most about muffins is finding fruit in them such as raisins, blueberries, cranberries etc. What fruit would taste good in these muffins? Thanks!

    • catherine

      February 29, 2012 at 12:37 pm

      I think chopped apricots would be lovely in these, soak them if they are too tough. Raisins, also soaked, would be good too!

  134. Nicole

    February 10, 2012 at 8:40 pm

    These are so cute, little green puffs… I think they are delicious and i know my little girl will love them. I made your cottage cheese pancakes for her for breakfast today and they were so moist and sweet. She also loves the baby quiche… Great recipes!! Love them!!!

  135. Katy

    February 8, 2012 at 3:50 pm

    We made these “Yoda” muffins too but made them brown & green swirl. Double recipe in food processor then make 2 bowls of dry mix (1 whole recipe of dry, then 1 recipe of dry but substitute 1/2 c cocoa for a 1/2 c flour). Split blended mixture between dry bowls and add a bit more applesauce or milk to choc mixture to loosen it up. Scoop green mix into bottom of muffin tins, top each with brown mix. Then use a toothpick or butter knife to make swirls. Bake as directed. Brown and green swirlies!

    • catherine

      February 8, 2012 at 4:12 pm

      That sounds so cute and fun!

  136. Pingback: That’s Right, Spinach Cake Muffins « my recipe resolution

  137. priscilla

    February 7, 2012 at 9:48 pm

    What do you think of Xylitol??? I don’t have any sugar in the house. Just xylitol, stevia, and honey.

    • catherine

      February 8, 2012 at 1:48 pm

      I don’t like the taste of Xylitol so I never have it on hand. I often use honey as a sugar substitute, but for this recipe you would have to increase the amount of dry ingredients. I would say start with 1/3 Cup Honey and add 1/3-1/2 Cup Flour and see how that works!

  138. cocovolleyball

    February 5, 2012 at 12:09 am

    I just made these and they turned out great. Though mine made 30 mini muffins. I did use muffin liners.
    I put it in the recipe builder on Weight Watchers and it only came out to 1 point/muffin (remember, I was able to make 30 instead of 24). Of course, I made these for my baby … luckily I have more spinach. They are so tasty warm.
    Thank you for the recipe. I can’t wait to have my child try a muffin for the first time!

  139. Jennifer

    January 29, 2012 at 11:52 am

    I made these and they are very spinach-y so not sure how I feel about them. LO seemed to like them all right (he is 15 mo). I substituted half the applesauce for some leftover avocado-banana puree, sucanat for regular sugar, and whole grain flour for regular flour. I’m trying to keep my cooking “clean” as much as possible and the substitutions didn’t really affect the texture or taste. I think spices are a good idea – I’ll try that next time.

    • Jennifer

      February 6, 2012 at 6:54 pm

      ETA: My little guy really gobbles these up for snack now so I’ll make them again for him.

  140. Christine

    January 28, 2012 at 8:54 pm

    OK here’s what i did and they were fantastic. We called them “alien” muffins.

    I changed it up a bit:
    2 cups of Spinach
    3/4 cup sour cream
    3/4 apple sause
    3/4 cup sugar
    and dried cranberries and walnuts.
    and the same dry ingredients
    They were super green and moist and YUMMY!

  141. Cornelia

    January 26, 2012 at 3:28 pm

    Made this recipe today, did not have applesauce so i made a pumpkin puree and used that instead, and added some spice and lemon essence and it came out beautifully also used whole wheat instead of all purpose flour thanks for the recipes. :)

  142. Magoo

    January 26, 2012 at 1:59 pm

    I am also looking for ways to incorporate veg’s (espec the green ones!) into my daughter’s diet. I have found many recipes that incorporate spinach in some sneaky way, but it seems like the actual amount of vegetable per serving winds up being so miniscule! So here, one cup of packed spinach is split up among 24 mini muffins. How much fiber and iron does this impart to each muffin?

    On the upside, it might make “green food” less taboo and as such, serve as a gateway food for the real stuff?

  143. Lindsey

    January 25, 2012 at 5:19 pm

    eating mine right now! If you expect something really sweet like boxed cake.. you might be disappointed. I just got mine out of the oven. I think my kids will love the color of them =) I think they do have a great flavor. I will be making these again!

  144. Nicole

    January 25, 2012 at 10:29 am

    Made these last night! They were amazing! I mixed some powdered sugar and water to make a light glaze to drizzle over them. Yum!

  145. robinval

    January 22, 2012 at 3:18 pm

    I agree with the people that say these need some extra spices. I made them as written here. They’re good, but they are missing something. My daughter will love them. Maybe I’ll try with orange zest..

    PS-bacon would be AMAZING in these, but then they wouldn’t be as healthy.

  146. Keith's Mom

    January 19, 2012 at 3:03 pm

    I made these last night with the Red Mill GF AP flour, they turned out a bit dry (like dry corn muffins). Will keep experimenting, as I haven’t had much GF baking experience yet.

    My little one is not a fan of sweet baked goods yet, am going to experience how to make this savory.

  147. meldawn

    January 18, 2012 at 5:08 pm

    Made these Again today – added a grated carrot and some cinnamon and nutmeg, SO GOOD! I’m going to keep experimenting adding veggies, what a great way to add veg to our meals.
    On a side note, I use less flour as I don’t puree the spinach mix, just a very fine chop.

  148. Heather

    January 18, 2012 at 4:00 pm

    I just made these with a half a box of frozen spinach. I used a 1/4 cup sugar and added some frozen strawberries. I thawed them with the spinach! They turned out great! My four year old said she wants them for breakfast tomorrow! But she wants to have a third mini one now!

  149. Samantha

    January 17, 2012 at 5:21 pm

    I just made these and they are awesome!My 2year old hates veggies and I struggle daily to get him to eat any veggie.He helped me make them and I told him they were spinach but I failed to remind him that spinach is a vegetable.OOps!I did use frozen boxed spinach but it turned out well enough for my picky eater:)

  150. Koleen

    January 17, 2012 at 10:18 am

    evie, same for me. Batter was super gummy. I added another 4 oz apple sauce. They still came out like bricks…bricks with no flavor. Not sure where I messed them up either, but they’re not working for me or my kids : (

  151. Laura

    January 16, 2012 at 9:23 pm

    Just made these with my two boys ( 4 and 2 yrs) and they were a huge hit. Thank you!

  152. Dagmara

    January 15, 2012 at 7:29 pm

    I already made these 4 times….I love them, my kids, and anybody who tries them…I added more applesauce and more spinach and substituted 1/2 rye flour…came out deep green and delicious again…thank you so very much…I am not a good cook or baker but your receipts make me want to cook.

  153. Lindsay V

    January 15, 2012 at 1:52 pm

    Just made these with my 2.5 year old son and he loves them! So do I. Great recipe!

  154. Summer

    January 15, 2012 at 12:47 pm

    Catherine – do you think these would freeze well? Put them in the freezer after they’ve cooled and warm them in the toaster oven?

    • meldawn

      January 18, 2012 at 4:26 pm

      I froze some of mine, and just let them thaw on the counter actually, under a tea towel. Worked beautifully.

  155. evie

    January 14, 2012 at 8:45 pm

    Too bad. I wanted to like these because my baby needs to eat more veggies. Not sure what I did wrong. They had no flavor at all. I made the applesauce myself by cutting up two red apples, heating them on the stove until soft then puréed them. Maybe I shouldn’t have done that? Maybe it was the baby spinach?

  156. evie

    January 14, 2012 at 8:33 pm

    I am trying these right now. The batter was so gummy! I was having a hard time getting the batter off the spoon and into the muffin tin. Nice bright color. I used baby spinach since I had it on hand. Let’s see how it tastes!

  157. Lisa

    January 14, 2012 at 7:23 am

    To go along with this recipe, I use to be able to serve my daughter baby spinach and apple smoothies. She doesn’t like bananas so I tried a raw drink recipe in the blender which is a handful of baby spinach, 1-2 apple (and/or pear), apple juice, ice and a little lemon juice to taste. And, yes, the drink is green. It could also be used as a “Green Eggs and Ham” theme, St. Patty’s drink or I have served it at a Halloween party as a mystery drink.

  158. Summer

    January 13, 2012 at 6:54 pm

    I think I put too much spinach b/c mine turned out much greener than the picture. You said a ‘packed’ cup of spinach but then in your video it doesn’t look like a ‘packed’ cup – just a loose cup of spinach leaves. Can you be more specific on the amount of spinach needed so that these come out looking more like the yellow cake in your picture?

  159. Julie P.

    January 13, 2012 at 5:02 pm

    I just made these while my 3 year old was napping. Have to say- what’s not to love. I licked the batter bowl and thought “this tastes like cake batter.” Final result was great, moist and yummy. You don’t even know there is spinach in them. Cannot wait for my son’s reaction.

  160. Shana

    January 13, 2012 at 3:13 pm

    Really? You can’t use frozen spinach? I was ready set to make them, then thought I’d check what the proportion would be if it where frozen spinach, and caught your comment.

    It it too much liquid?

    • Hannah

      February 1, 2012 at 7:18 pm

      I used a whole box (10 oz)of frozen spinach, undrained, and this recipe worked beautifully! I also had to substitute one banana for the egg due to allergy kids. I didn’t puree the wet ingredients due to time constraints and they taste great, but definitely look like they are spinach muffins (the spinach is very obvious)! My 3 yr old boys don’t care and gobble them up anyway but if I were to make these again for a playdate snack I would definitely puree to mask it.

  161. Heather

    January 13, 2012 at 11:20 am

    Catherine – Agave substitute? Would you decrease the oil because of the liquid agave being added?

  162. Danielle Ballard

    January 12, 2012 at 6:25 pm

    These were GREAT! I subbed 1/2 cup of almond meal for 1/2 cup of flour and threw in 1 tblsp brown sugar – between myself, my husband and 2 year old, we ate them all up within 24 hours (I made 7 large muffins) – my 2 year old loved the green color of them and now requests everything in different colors (green tacos, red bread, etc!). They tasted much better fresh out of the oven than they did the next day, but I would definitely make these again – they were moist and flavorful. Any tips on how to adapt these to be savory and cheesy? Thanks for this recipe!

  163. Misty

    January 12, 2012 at 4:28 pm

    Question about mini muffin pans…
    What do you use to grease yours? I love/hate making mini muffins because the vegetable oil non-stick spray is SO SO hard to wash out of those tiny muffin cups after making mini muffins (but we love the carrot apple coconut ones!). I’m hoping there’s an alternative. Thanks!

  164. Stephanie

    January 12, 2012 at 2:55 pm

    I made these for my 1 1/2 year old daughter and she loves them. I make a variety of your muffins and send them to daycare for her morning snack with fruit. thanks for the recipe.

    • Dela

      February 4, 2014 at 1:03 am

      That’s a smart answer to a dilfciuft question.

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  167. meldawn

    January 11, 2012 at 4:34 pm

    Excellent!! I didn’t puree my mixture, just chopped the spinach really finely. Added 1/4 less flour because of this and they turned out Very well!! Also only added 1/4cup sugar but still were plenty sweet and delicious. Thank you :)

  168. jo

    January 11, 2012 at 2:01 pm

    These were a hit with my kids. I have a question though. They did seem a little dry to me, and the batter was soooo thick. If I loosened the batter by adding milk would that make them more moist? Thanks!

  169. Susan

    January 11, 2012 at 1:22 am

    I didn’t have any applesauce… but then thought to make fresh applesauce. Why not? I chopped an apple and a half and stewed the pieces for 10 min or so and then pureed the chunks (nothing added but a wee bit of water to moisten the saucepan). I let the sauce cool and then proceeded. The batter was very thick, but the results were excellent and my daughter and niece ate a surprising number of them throughout the day. DEE-LISH! Thank you!

  170. Kelly

    January 10, 2012 at 4:50 pm

    Any idea how many calories per muffin?

    • ashley kyser

      September 16, 2012 at 3:39 pm

      I just figured this up into My Fitness Pal, I was able to get 35 mini muffins from the batch, and they are 38 calories each :)

  171. Mary

    January 10, 2012 at 3:02 pm

    Is there a reason why yours do not look very green? I used a packed 1 cup of spinach and mine are beautifully vibrant green! Just curious if its bad lighting or what? Thanks!

  172. kelly

    January 10, 2012 at 11:20 am

    made these this morning! they would be great as a basic muffin recipe. thanks!

  173. Marsha

    January 10, 2012 at 10:22 am

    I was intrigued by the concept of spinach muffins and thought I would give these a shot. While I loved the color and taste, I really didn’t like how they looked! The batter seemed a bit too thick to me and the muffins were more like scuffins (in between scone and muffin) in texture. I made regular size muffins and got 10 slightly smaller than normal muffins. My boys (4, 3, 19 months) loved them though especially since I called them “Grinch” muffins!

  174. Susan

    January 9, 2012 at 8:18 pm

    I just made this and unfortunately was not crazy excited about them. I followed the recipe exactly. They came out quite heavy though. The spinach taste is definitely there as well. I’m going to test them out on my little guy tomorrow. Fingers crossed.

  175. Carmen

    January 9, 2012 at 7:17 pm

    Could I substitute flax seed for the egg? Or just add some in?

  176. Meghna Grover

    January 9, 2012 at 3:50 pm

    Really, really, really good!

  177. Jules

    January 9, 2012 at 11:23 am

    Just made these, followed recipe to a T…except I baked them a little longer (I used the bigger muffin tin pan). Now they are a bit dry. I think if I only baked them for an extra 3 min instead of 6, they would’ve been better.

  178. Danielle

    January 9, 2012 at 10:10 am

    Just made these and they turned out great! I think they tasted like vanilla cupcakes without the frosting. I added a little pumpkin pie spice just because I love it :)

  179. Erica

    January 9, 2012 at 8:46 am

    Made these yesterday with the help of my 19 mo daughter. She loves veggies anyway and kept stealing the spinach! She normally isn’t a big sweets fan so these were perfect. She ate 2 in the first helping! Love them – thanks for sharing the recipe! She also loves kale – may try that as a substitution sometime.

  180. Devogirl

    January 8, 2012 at 11:47 pm

    Do you have nutrition info for this recipe? I’d love to have those details :)

  181. Kiki

    January 8, 2012 at 3:49 pm

    Made these this morning. They tasted great! Batter was a bit gummy – will add more applesauce next time.

  182. Amanda

    January 8, 2012 at 1:50 pm

    I added apples and pumpkin pie spice- the plain version was very good- i just like a tiny bit sweeter :)

  183. Melissa @ Kids in the Sink

    January 8, 2012 at 12:02 pm

    Just made these today with half whole wheat flour and honey granules rather than sugar and they’re still very good. Not too sweet but I like them. I love that they’re so green too!

  184. Dagmara

    January 8, 2012 at 10:08 am

    I made them last night and they came out great…so good my dog helped himself to them so I had to make another batch…I put little more applesause and they were even better…my 3 little ones loved them…thank you so much for this recipe…my son who doesn’t want to eat veggies will eat anything in the forms of a muffin so this is great..:)

  185. Julia

    January 7, 2012 at 10:21 pm

    Made these today and they were great – I must have used more spinach since mine turned out bright green. Used olive oil since I didn’t have any vegetable or canola oil. My 2yo was singing from happiness when he was eating them. Thanks so much for another great recipe Catherine!!

  186. Kayla [once upon a lens]

    January 7, 2012 at 7:35 pm

    I have made a recipe like this! They were so good! I got the recipe here http://thechiclife.com/2010/07/green-monster-muffins-recipe.html

    It is basically the same recipe but it has oat flour, whole wheat pastry flour and more sugar.

  187. kelly

    January 7, 2012 at 11:26 am

    Making these with my girls today and just realized I don’t have sugar. Will agave or honey work?

    • Heather

      January 13, 2012 at 11:19 am

      I assume if we did substitute agave you’d need to decrease another liquid, perhaps the oil by 1 TBL. Let me know if you try it out. I avoid sugar in recipes as much as possible these days. :)

  188. karianne

    January 7, 2012 at 10:25 am

    Made these this morning and they were great! I’m always trying to ear more veggies and this was an easy way to start the day. My one year old asked for more! Also wondering if you can freeze them.

  189. Ellis

    January 7, 2012 at 6:26 am

    Hi Catherine, thanks for sharing..I must admit I’m not a kitchen person, but since I have my baby, I want to give the best for him, this include cooking for him..your recipes have been easy to follow and I’m slowly getting the fun cooking, trying new recipes..I’m not based in US myself, so I need to google some of the ingredients, also measurement and temperature, but they are all worth it! :) thanks so much..now, do you think this spinach muffin will freeze well? :)

  190. lauren

    January 7, 2012 at 2:23 am

    So do you guys think I could add some more green food powder? Like the kind for putting in smoothies and things? When would I add it? with the spinach?
    Thanks!

  191. vanessa

    January 5, 2012 at 11:56 pm

    made these today, I used organic pastry flour and they came out sooooo good:) I told my son they were yoda cupcakes, they had a nice green color, next time I will try with whole wheat pastry flour:) CATHERINE: how could this recipe be turned into pancakes???

    • Mrs. L

      January 30, 2012 at 1:32 pm

      Yoda cupcakes?! My son has just discovered Yoda, so that will make the more fun :) We’re about to whip up a batch together now.

    • catherine

      January 6, 2012 at 12:06 pm

      Ohhh pancakes, good idea! I’ll work on that one.

  192. Laura

    January 5, 2012 at 3:28 pm

    I’m very disappointed. I just made these and they weren’t the best. We ended up throwing them away. I’m surprised because all the other comments are so positive. Maybe I did something wrong.

    • catherine

      January 5, 2012 at 6:22 pm

      I’m so bummed they didn’t work for you. How did they turn out for you? Were they sweet enough? I wonder what you could have done wrong. I want to solve this for you!

      • Laura

        January 6, 2012 at 5:11 pm

        Oh, thanks Catherine. I totally followed the recipe. I might try again this weekend and see if something went wrong. I so loved the color though! They weren’t actually sweet at all. Oh well. Thanks for your concern though. On to the next recipe:-)

        • cloverjane

          July 16, 2012 at 12:03 pm

          I find I need to add a bit more sweetness to weelicious baked goods.

  193. Stephanie

    January 5, 2012 at 9:13 am

    I loved them. My boys aren’t so sure yet. I didn’t have sugar so I ended up using agave and it worked well.

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  195. rebecca

    January 4, 2012 at 11:10 pm

    what about using a cornbread mix?

  196. Jill W

    January 4, 2012 at 10:18 pm

    I made these today with white wheat flour and they were amazing. My 2 year old son loved them and would have eaten all of them had I allowed it! Another amazing recipe from weelicious! My son loves all the pancakes, waffles and muffins so more of these types of recipes is always welcome.

  197. Angela @ Happy Fit Mama

    January 4, 2012 at 8:12 pm

    I have all the ingredients and will be making these first thing tomorrow. I am always looking for ways to get more veggies in my family’s diet. Thanks for sharing!

  198. Jill S

    January 4, 2012 at 8:02 pm

    I just made it and my kids LOVED it! They loved the green color and kept asking for more. Thanks for sharing another great recipe.

  199. Rachel H.

    January 4, 2012 at 6:48 pm

    I made these today! My son isn’t a big sweets guy and wasn’t that excited about them, but I really loved them and I’ll probably make them again. They’re a gorgeous color, and would be great for brunch with my friends sometime. I don’t have a mini muffin pan, so I used a regular one. This recipe made eight regular sized muffins. I’d love to see a non-sweet, cheesy version of these. My son would definitely go for that. Anyway… thanks Catherine for another fun, easy recipe!

  200. Lisa

    January 4, 2012 at 3:28 pm

    Would any spices be good in this – like nutmeg or cinnamon? Or how about a frosting of some sort? Trying to get a feel for what they will taste like as I definitely want to try!

    • rebecca

      January 4, 2012 at 11:11 pm

      usually nutmeg would go well with most greens… give it a try =)

    • Stefani

      January 4, 2012 at 4:15 pm

      They taste like a regular vanilla cupcake/muffin. I used Catherine’s buttercream frosting and they were too good! I have made 4 variations of these, but none with any spices. I bet that either nutmeg or cinnamon would be good.

      • Michele

        January 18, 2012 at 7:57 pm

        I used 1/2 tsp of ginger. Yum

  201. Stefani

    January 4, 2012 at 2:58 pm

    Catherine, I am so happy you enjoyed this idea so much and I appreciate you turning it into something wonderful. I do make these regularly and I use coconut oil (melted) and I have found that if you add a bit of shredded coconut and a touch of milk or a bit more applesauce (to help with what ever the coconut may absorb) they are awesome and my 22 month old chows them down. I have now started adding raw spinach to so many recipes because it doesn’t have a strong flavor, the possibilities are endless.

  202. Stephanie P

    January 4, 2012 at 2:44 pm

    I’m super excited to try this recipe! I know my daughter is going to gobble them up and I will gladly let her knowing she is getting some veggies! I’m so bummed I don’t have enough spinach to make them right now! Off to the store we go!

  203. Rita @ Healthy Mom, Sexy Wife

    January 4, 2012 at 2:33 pm

    I’m definitely going to try this today but I only keep whole wheat flour on hand so we will see how that goes. ;)

  204. lindsay

    January 4, 2012 at 1:20 pm

    I CANNOT WAIT to try this recipe.

    Like… I’m truly antsy that I can’t make these tonight since we have dinner plans already! :)

    • lindsay

      January 8, 2012 at 10:35 am

      I made these this a.m. w/my 22 mo old daughter (I think this was our first cooking/baking experience and boy was it all I had in me to not micro-manage the whole thing… I kept repeating “the dustbuster was made for a reason”) and I’m happy to report they are delicious!

  205. Katie

    January 4, 2012 at 12:27 pm

    Did you try this with any wheat flour by any chance? Looks great!

    • catherine

      January 4, 2012 at 2:37 pm

      I didn’t try them using wheat flour. I would try doing it with white wheat flour or half wheat and half white so they remain light.

      • Kelly

        January 10, 2012 at 2:38 pm

        I just made these this morning with whole wheat pastry flour (it was all I had) and they turned out great…maybe slightly more dense but still VERY good!

        • Mrs. L

          January 12, 2012 at 10:54 am

          Thank you so much for trying whole grain! I have some soft white wheat and will mill some for this recipe :)

  206. Tara

    January 4, 2012 at 11:43 am

    Should the spinach be cooked or not?

    • catherine

      January 4, 2012 at 2:37 pm

      Raw spinach

      • Tara

        January 6, 2012 at 9:38 am

        Thanks!

  207. mebrr

    January 4, 2012 at 10:44 am

    Yum! Can’t wait to try this. I always find myself buying too much spinach because this family prefers kale (yeah, I’m the mom at the grocery store telling my kids to stop sneaking the kale until AFTER we’ve bought and washed it)

    Do you have a “boxed cake” recipe so we can have it on hand then add spinach and applesauce or just canned pumpkin?

    • Stefani

      January 4, 2012 at 3:00 pm

      I agree with sharing your secrets. My son will only eat mashed potatoes if they have kale in them, (inspired by Catherine’s puree) he turns his nose up at regular mashed potatoes. He also loves kale pesto although the two recipes I have tried have lemon in it and I don’t like that flavor but my son does. We eat the Indian Lentils twice a month and I load that with kale. How do you prepare it?

    • catherine

      January 4, 2012 at 2:32 pm

      A “boxed cake” recipe is such a great idea, I’m on it!

      • mebrr

        January 4, 2012 at 5:58 pm

        Hooray! Can’t wait.

    • lindsay

      January 4, 2012 at 1:19 pm

      WOW – what are your secrets??

      • mebrr

        January 4, 2012 at 5:56 pm

        my “secret” is to make sure the stems arent in it when cooking with them! lol. Two loved recipes-kale smoothies: kale, any berries and banana with a splash of water. Kale soup: saute onion and garlic, add broth/water, canned beans, chopped carrots, kale and potatoes, some dry lentils and drained canned corn (I swap in/out potatoes, beans, lentils and corn to whatever we have) Cook about 20 until potatoes/carrots are to your liking. Both easy AND so simple the kids can dump stuff into the pot or blender.

        • lindsay

          January 5, 2012 at 3:40 pm

          Thanks for commenting back. I was almost more asking for myself rather than my 1-yr-old. I need to figure out how *I* can like kale before I try to make my daughter – lol!

          I’ll give the soup a whirl this weekend – again, thanks so much – I appreciate it :)

        • Heather

          January 13, 2012 at 11:12 am

          Kale chips (a weelicious recipe) – although I only bake them at 200 for 20-30 mins per side as my oven runs hot. I love them…and so do the kids. I also do the smoothered beans recipe (weelicious) and a tortellini/kale soup recipe too. I also use kale in eggs (instead of spinach). Hops this helps you with some kale recipes!

  208. Lahela

    January 4, 2012 at 9:32 am

    Sounds great!
    But do you think Coconut Oil could be substituted for veggie oil?

    • Amy

      January 6, 2012 at 3:15 pm

      Curious to know how the coconut oil worked out….will you post details?

      • Mellissa

        January 13, 2012 at 12:34 pm

        I used coconut oil and they turned out great. I also added some flake coconut, and while I loved it my kids hated the texture that it added. So if you have kids with texture issues I would say avoid adding flake coconut unless you really process it well.

    • catherine

      January 4, 2012 at 2:31 pm

      The coconut oil is a bit thicker, but since there isn’t a lot of oil in these muffins I say give it a whirl!

      • Bethany

        February 4, 2014 at 2:02 am

        Beautiful. WHat a gorgeous home you must have. SO glad you’ve stuck to the pcorejt, it just gets easier with time. You’re doing incredible and I am loving your photos.

      • Terri

        January 23, 2012 at 2:31 pm

        You can always heat the coconut oil to make it liquid before adding : ) Walnut oil is also a healthy and yummy choice.

  209. Laura

    January 4, 2012 at 8:33 am

    Hi,
    I only have frozen spinach on hand.. will this work, if I squeeze all the H2o out really well?

    • Joanne

      October 29, 2012 at 3:58 pm

      I have a tonne of frozen spinach and was searching for recipes that incorporated spinach so I thought I’d give it a whirl even though recipe called for fresh spinach. I cooked spinach until fully defrosted then cooled it off with cold water then drained as much water out as possible before adding to the rest of the ingredients. Worked great!

    • catherine

      January 4, 2012 at 2:30 pm

      Sadly you have to use fresh spinach :( It’s worth it to buy the fresh and make them, though :)

      • Laura

        January 5, 2012 at 7:58 am

        Thanks,
        I will!

        • Alicia

          January 13, 2012 at 4:53 pm

          I used frozen spinach (didn’t squeeze out liquid) and they came out great!

        • Kathleen Monroe

          January 14, 2012 at 8:13 pm

          Me too! They were dense but TASTY!