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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 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.
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!
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:)
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 : (
Just made these with my two boys ( 4 and 2 yrs) and they were a huge hit. Thank you!
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.
Just made these with my 2.5 year old son and he loves them! So do I. Great recipe!
I froze some of mine, and just let them thaw on the counter actually, under a tea towel. Worked beautifully.
Catherine – do you think these would freeze well? Put them in the freezer after they’ve cooled and warm them in the toaster oven?
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?
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!
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.
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?
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.
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.
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?