These homemade Green Spinach Muffins are easy and quick to make with the help of a high-powered blender. They’re made with fresh spinach, applesauce, and no refined sugar—they’re a great option for breakfast, snack, and perfect for school lunch boxes, too! Great for 9+ months and up!
Green Spinach Blender Muffins
Looking for an easy way to have your kid eat spinach?
I’ve got you!
These muffins are a fun-filled way to serve spinach to your little ones!
Let’s face the facts – spinach can be a hard sell for toddlers and kids, and I get it! It’s kinda tough, has long stems like you are chewing on a bush, and has a bitter taste. None of those things are in my kid’s vocabulary for foods they love!
But since my kids devour these spinach pancakes and spinach waffles on the reg, I was tempted to turn them into muffin form. And that is how this muffin recipe came to life! Tender spinach-filled mini muffins that actually do not taste like spinach (that’s a bonus here!) but have a slightly sweet taste thanks to the added applesauce and maple syrup.
My oldest likes theirs with a few mini chocolate chips on top, while my youngest likes hers cut in half with a smear of cream cheese. I usually make a double batch to freeze some for later and then serve some for breakfast or packed into a school lunch or snack.
Spinach Muffins Video
Ingredients
Make sure to read the recipe card below for full ingredients and instructions!
- Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour.
- Spinach: the star of the show! You can use 1-2 cups of baby spinach, not packed down. I have found if you use more than 2 cups the muffins become dense because of the extra water content.
- Applesauce: can use homemade or store-bought. If using store-bought then make sure to look for no-added-sugar applesauce.
- Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
- Milk: you can use any milk you like in this recipe. Dairy milk works well, but make them dairy-free by using almond, oat or cashew.
- Maple Syrup: to naturally sweeten the muffins.
- Spices: a little cinnamon and vanilla deliver some big flavor!
- Baking soda and powder
- Salt
- Egg
Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.
Let’s Get Baking
Mix-Ins
These spinach blender muffins are delish as is – or you can add in a 1/3-1/2 cup of your favorite mix-ins. I always make half of the batch plain and then add in some mix-ins for the other half. This way we have plenty of options for a yummy snack, and both of my kids are happy! Some of our favorites are:
- Mini Chocolate Chips
- Chopped Walnuts
- Blueberries
- Craisins or raisins
- White Chocolate Chips
How to Store and Freeze Spinach Muffins for Toddlers
Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.
Thaw frozen mini spinach muffins overnight in the fridge or by gently warming them in the microwave.
Kid-Requested Spinach Muffins (made with Applesauce)
Ingredients
- 1 1/2 cups flour, all-purpose, white whole wheat pastry flour or one-for-one gluten free mix
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 cups spinach, not packed
- 1/2 cup milk, regular whole milk or a plain plant-based milk
- 1/3 cup applesauce see notes
- 1/3 cup oil or melted butter see notes
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prep: preheat the oven to 350° F. Spray or line a mini muffin tin.
- Dry Ingredients: in a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
![A clear mixing bowl against a white background with flour, cinnamon and baking powder.]()
- Wet Ingredients: in a blender, add the spinach, milk, applesauce, oil/butter, maple syrup, egg, and vanilla extract. Blend until completely smooth and there are no chunks of spinach – roughly 45-60 seconds.
![A blender with the wet ingredients for spinach muffins.]()
- Combine: pour the spinach mixture into the dry ingredients and stir until just combined. Do not overmix.
![A mixing bowl full of spinach muffin batter.]()
- Fill Muffin Tin: Scoop the batter into the muffin tin. For mini muffins – use roughly 1 tablespoon per cup. For regular muffins – use roughly 1/4 cup per cup.
![Two hands holding a colorful muffin tin full of spinach muffins and sway back up.]()
- Bake: Place the muffin tin into the oven, and bake for 12-14 minutes for mini muffins and 18-20 for regular size muffins or until just golden brown.
![A colorful muffin tin full of cooked spinach muffins.]()
- Eat: Let cool for 5-10 minutes, and serve.
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Video
Notes
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
The post Kid-Requested Spinach Muffins (made with Applesauce) appeared first on Baby Foode.