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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.
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.
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 🙂
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.
Do you have nutrition info for this recipe? I’d love to have those details 🙂
Made these this morning. They tasted great! Batter was a bit gummy – will add more applesauce next time.
I added apples and pumpkin pie spice- the plain version was very good- i just like a tiny bit sweeter 🙂
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!
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..:)
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!!
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. 🙂
Making these with my girls today and just realized I don’t have sugar. Will agave or honey work?
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.
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? 🙂
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!
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.
Ohhh pancakes, good idea! I’ll work on that one.