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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.
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???
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!
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.
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.
what about using a cornbread mix?
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.
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!
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.
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!
usually nutmeg would go well with most greens… give it a try =)
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.
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!
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.
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!
Let me know how that goes! I’d love to make them all whole wheat!
I’m definitely going to try this today but I only keep whole wheat flour on hand so we will see how that goes. 😉