Spinach Cake Muffins

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 Cake 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.

Spinach Cake Muffins from weelicious.com

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!

Spinach Cake Muffins from weelicious.com

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

Photo by Maren Caruso

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Spinach Cake Muffins (Makes 24 Mini Muffins)

Prep Time: 3 mins Cook Time: 12 mins

nut free

Ingredients

  • 1/2 Cup Unsweetened Applesauce
  • 1 large egg
  • 2 Tsp vanilla extract
  • 1 Cup Fresh Spinach, packed
  • 1/3 Cup sugar
  • 2 Tbsp vegetable or canola oil
  • 1 1/2 Cups all purpose flour
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt

Preparation

1. Preheat oven to 350 F.

2. Place the first 6 ingredients in a food processor and puree.

3. Place the remaining ingredients in a separate bowl and combine.

4. Pour the spinach puree in a large mixing bowl.

5. Slowly mix the dry ingredients into the wet until combined.

6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.

7. Bake for 12 minutes.

8. Serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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243 comments

  • Laura

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

    leave a comment

    • Catherine

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

      leave a comment

    • Joanne

      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!

      leave a comment

  • Lahela

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

    leave a comment

    • Catherine

      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!

      leave a comment

    • Amy

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

      leave a comment

  • Mebrr

    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?

    leave a comment

    • Lindsay

      WOW - what are your secrets??

      leave a comment

    • Catherine

      A \"boxed cake\" recipe is such a great idea, I'm on it!

      leave a comment

    • Stefani

      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?

      leave a comment

  • Tara

    Should the spinach be cooked or not?

    leave a comment

    • Catherine

      Raw spinach

      leave a comment

  • Katie

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

    leave a comment

    • Catherine

      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.

      leave a comment

  • Lindsay

    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! :)

    leave a comment

    • Lindsay

      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!

      leave a comment

  • Rita Healthy Mom, Sexy Wife

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

    leave a comment

    • Heather Taylor Kids In The Sink

      Let me know how that goes! I'd love to make them all whole wheat!

      leave a comment

  • Stephanie P

    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!

    leave a comment

  • Stefani

    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.

    leave a comment

  • Lisa

    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!

    leave a comment

    • Stefani

      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.

      leave a comment

    • Rebecca

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

      leave a comment

  • Rachel H.

    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!

    leave a comment

  • Jill S

    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.

    leave a comment

  • Angela Happy Fit Mama

    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!

    leave a comment

  • Jill W

    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.

    leave a comment

  • Rebecca

    what about using a cornbread mix?

    leave a comment

  • Compost bins, Take One Consume My Dirt

    [...] I took my son inside to whip up some chili and potato rolls (from the freezer). We also tried our hand at spinach cake muffins, which are very moist and delicious thanks to weelicious.com’s recipe (http://b12.ba4.myftpupload.com/2012/01/04/spinach-cake-muffins/). [...]

    leave a comment

  • Stephanie

    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.

    leave a comment

  • Laura

    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.

    leave a comment

    • Catherine

      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!

      leave a comment

  • Vanessa

    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???

    leave a comment

    • Catherine

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

      leave a comment

    • L

      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.

      leave a comment

  • Lauren

    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!

    leave a comment

  • Ellis

    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? :)

    leave a comment

  • Karianne

    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.

    leave a comment

  • Kelly

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

    leave a comment

    • Heather

      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. :)

      leave a comment

  • Julia

    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!!

    leave a comment

  • Dagmara

    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..:)

    leave a comment

  • Melissa Kids In The Sink

    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!

    leave a comment

  • Amanda

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

    leave a comment

  • Kiki

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

    leave a comment

  • Devogirl

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

    leave a comment

  • Erica

    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.

    leave a comment

  • Danielle

    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 :)

    leave a comment

  • Jules

    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.

    leave a comment

  • Meghna Grover

    Really, really, really good!

    leave a comment

  • Carmen

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

    leave a comment

  • Susan

    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.

    leave a comment

  • Marsha

    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!

    leave a comment

  • Kelly

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

    leave a comment

  • Mary

    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!

    leave a comment

  • Kelly

    Any idea how many calories per muffin?

    leave a comment

    • Ashley Kyser

      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 :)

      leave a comment

  • Susan

    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!

    leave a comment

  • Jo

    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!

    leave a comment

  • Meldawn

    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 :)

    leave a comment

  • What’s For Dinner Wednesday « Project Granola Mom

    [...] Spinach Muffins (orginally adapted from Weelicious) [...]

    leave a comment

  • Finally, Snow Day! Happy Fit Mama

    [...] Since it was a snowy day and our Music Together was cancelled, I decided we needed to bake.  We made Spinach Blueberry Muffins.  You can find the recipe here. [...]

    leave a comment

  • Stephanie

    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.

    leave a comment

    • Dela

      That's a smart answer to a dilfciuft question.

      leave a comment

  • Misty

    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!

    leave a comment

  • Danielle Ballard

    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!

    leave a comment

  • Heather

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

    leave a comment

  • Shana

    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?

    leave a comment

    • Hannah

      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.

      leave a comment

  • Julie P.

    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.

    leave a comment

  • Summer

    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?

    leave a comment

  • Lisa

    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.

    leave a comment

  • Evie

    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!

    leave a comment

  • Evie

    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?

    leave a comment

  • Summer

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

    leave a comment

    • Meldawn

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

      leave a comment

  • Lindsay

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

    leave a comment

  • Dagmara

    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.

    leave a comment

  • Laura

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

    leave a comment

  • Koleen

    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 : (

    leave a comment

  • Samantha

    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:)

    leave a comment

  • Heather

    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!

    leave a comment

  • Meldawn

    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.

    leave a comment

  • Keith's Mom

    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.

    leave a comment

  • Robinval

    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.

    leave a comment

  • Nicole

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

    leave a comment

  • Lindsey

    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!

    leave a comment

  • Magoo

    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?

    leave a comment

  • Cornelia

    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. :)

    leave a comment

  • Christine

    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!

    leave a comment

  • Jennifer

    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.

    leave a comment

    • Jennifer

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

      leave a comment

  • Cocovolleyball

    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!

    leave a comment

  • Priscilla

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

    leave a comment

    • Catherine

      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!

      leave a comment

  • That’s Right, Spinach Cake Muffins « My Recipe Resolution

    [...] I saw this recipe for Spinach Cake Muffins from weelicious.com, I had to try them.  I know it’s not the same as eating a spinach [...]

    leave a comment

  • Katy

    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!

    leave a comment

    • Catherine

      That sounds so cute and fun!

      leave a comment

  • Nicole

    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!!!

    leave a comment

  • Jennifer

    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!

    leave a comment

    • Catherine

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

      leave a comment

  • Jennifer

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

    leave a comment

  • Fatima

    These are really good

    leave a comment

  • Rachael

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

    leave a comment

  • St. Patty’s Day… Jabberin' Jenn

    [...] it started with breakfast… ditch the green eggs & ham! I was given a link for spinach cake muffins. Sounded a little iffy- but they turned out pretty [...]

    leave a comment

  • Carissa

    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!

    leave a comment

  • Mary

    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! :-)

    leave a comment

  • Hillary Abbott

    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!!

    leave a comment

  • Caroline

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

    leave a comment

  • Muffins For Toddler « Crunchypicklechips

    [...] D. and I made spinach muffins over the weekend. The reviews were good and bad on the site. We liked them…but we also [...]

    leave a comment

  • Jewels

    is there any nutritional info on thesw spinach muffins?

    leave a comment

  • Catherine

    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!

    leave a comment

  • Anna

    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.

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    • Penelope

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

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  • Spinach Muffins « Stuff Baked

    [...] Spinach Muffins, adapted from Weelicious [...]

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  • Weeknight fun! « Hopesicle's Blog

    [...] is interested, I wish I knew how to link these things by just typing here like most bloggers do! http://b12.ba4.myftpupload.com/2012/01/04/spinach-cake-muffins/) I usually don’t alter recipes the first time I make them but I did add more sugar than it [...]

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  • Feeding Toddler: Whole Wheat Spinach Cake Muffins {+ Homemade Soap!} Eat, Drink, And Be Healthy.

    [...] when Ben doesn’t eat ANYTHING I slave over all day. But I have been eyeing up these Spinach Cake Muffins on my favorite website Weelicious for a few months now. I had all the ingredients including some [...]

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  • Megan

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

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  • Emily

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

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  • SB

    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...

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    • Catherine

      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!

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  • Kellie

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

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  • Leesh

    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.

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  • Rebecca

    I added cinnamon. Delicious!!

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  • Jenn

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

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    • Catherine

      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. :)

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  • Jackie

    Can anyone tell me the nutritional info for these?

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    • Catherine

      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!

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  • Cloverjane

    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.

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    • Carla

      I was hoping to see a comment just like this one, since I have a mix of baby food but no apple sauce!

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