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These simple Spinach Cake Muffins have the perfect amount of sweetness and an appealing bright green color, but no intense spinach flavor. Kids (and adults) love them! They’re versatile and make the perfect quick breakfast, after school snack or post dinner treat!
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Years ago, a mom sent me a recipe for Spinach Cake Muffins—made with applesauce, spinach, and a boxed cake mix. Intrigued but hesitant, I decided to create a healthier, homemade version without the mix. After plenty of trial and error, I was shocked at how delicious they turned out—naturally sweet, vibrantly green, and kid-approved with no overpowering spinach taste. My kids loved them, and to this day, it’s one of my most popular recipes!
Why I Love This Recipe
- Hidden Veggies, Happy Kids: Getting kids to eat greens is tough, but Spinach Cake Muffins sneak in nutrients while tasting like a treat. It’s a win-win for everyone! Want more recipes with “hidden” veggies? Try Spinach Ricotta Bites, Roast Vegetable Pasta Sauce and Veggie Filled Frittata!
- Healthier Sweetness: Made with applesauce and less sugar, these muffins are a better-for-you option packed with fiber and essential nutrients.
- Perfect Anytime Snack: Great for a quick breakfast, school lunch, or on-the-go snack, plus they freeze well for busy days.
- Fun for Kids to Make: Even my little one, Gemma, got so excited making these that she started snacking on raw spinach! It just goes to show—when kids help in the kitchen, they’re more likely to enjoy their greens in fun, delicious ways. Here’s more Easy Recipes to Make with Your Kids!
The Ingredients
- Unsweetened Applesauce: A natural sweetener that keeps the muffins moist while reducing the need for extra sugar. Make your own Homemade Applesauce if you want!
- Large Egg: Helps bind the ingredients together for a fluffy texture.
- Vanilla Extract: Enhances the flavor with a warm, sweet aroma.
- Fresh Spinach: The star ingredient! Packed with vitamins and antioxidants, it gives the muffins their vibrant green color without overpowering the taste.
- Sugar: Just enough to balance flavors and add a touch of sweetness.
- Oil: Keeps the muffins soft and tender while adding a slight richness. Use olive, avocado, vegetable or any oil you have on hand.
- All-Purpose Flour: Provides structure to the muffins, making them light yet sturdy.
- Baking Powder & Baking Soda: Work together to give the muffins a perfect rise and fluffy texture.
*See the recipe card below for a full list of ingredients and measurements*
How to Make Spinach Cake Muffins
Step 1: Preheat oven to 350° F. Grease mini or regular muffin tin. You can also use muffins liners. Place the apple sauce, egg, vanilla extract, spinach, sugar and oil in a food processor and puree. Pour the spinach puree in a large mixing bowl.
Step 2: Place the remaining dry ingredients in a separate bowl and combine.
Step 3: Slowly mix the dry ingredients into the wet until combined.
Step 4: Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.
Step 5: Bake for 18-20 minutes (12 minutes for mini muffins) or until a toothpick comes out clean.
Tips and Tricks
- Don’t Overmix – This goes for all muffins. Stir just until combined to keep the muffins light and fluffy. Overmixing can make them dense.
- Make Them Mini – For bite-sized snacks, use a mini muffin tin and reduce baking time to 12 minutes.
- Boost the Nutrition – Add a tablespoon of ground flaxseed or chia seeds for extra fiber and omega-3s.
- Sweeten Naturally – Swap sugar for honey or maple syrup for a more natural sweetener option. The texture will be slightly different, but still delicious.
More Hidden Veggie Recipes Kids Love
These spinach muffins are a game-changer—packed with hidden veggies but still a delicious treat! Whether for breakfast, a snack, or lunchboxes, they’re an easy way to add extra nutrients without the fuss!
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Spinach Cake Muffins
Ingredients
- 1/2 cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed
- 1/3 cup sugar
- 3 tablespoons olive, avocado, vegetable or canola oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 F.
- Place the first 6 ingredients in a food processor and puree.
- Place the remaining dry ingredients in a separate bowl and combine.
- Pour the spinach puree in a large mixing bowl.
- Slowly mix the dry ingredients into the wet until combined.
- Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.
- Bake for 18-20 minutes for regular-sized muffins or 12 minutes for mini muffins.
Notes
- Don’t Overmix – This goes for all muffins. Stir just until combined to keep the muffins light and fluffy. Overmixing can make them dense.
- Make Them Mini – For bite-sized snacks, use a mini muffin tin and reduce baking time to 12 minutes.
- Boost the Nutrition – Add a tablespoon of ground flaxseed or chia seeds for extra fiber and omega-3s.
- Sweeten Naturally – Swap sugar for honey or maple syrup for a more natural sweetener option. The texture will be slightly different, but still delicious.
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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!
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. 🙂
I made these with WW flour and they were sooo good!!
Sound great!
i can’t wait to try them. my daughter won’t eat anything green.
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.
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 🙂
what about adding ground flax or chia seeds, that will increase the protein a little.
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?
I also used 1/2 cup whole wheat flour and 1 cup all purpose.
My 8 month old loves these! I added 1/2 a banana and 2 tablespoons of ground flax! Yummy!
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!
What would the nutritional values be on one of these?
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!
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!