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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.
1 cup = 8 liquid ounces. So ignore the ounce size of your bag for this recipe! You should be using 1 PACKED cup of spinach. So pack those greens into your measuring cup to get the correct amount!
Hey! I made this but I have a really dumb quesiton. I have a 6 oz bag of baby spinach. How much of it do I use to get 1 cup of spinach for this recipe? I made the recipe using the whole bag (thinking I had less than what I needed bec I was thinking that a 6 oz bag is less than 8 oz = 1 cup, then realizing that that’s not how to convert it) but seeing how green they turned out, I’m sure I messed that up even though my kids still liked them, but I want to make it right next time, so pls help…
Made these last night since I had lots of leftover spinach from our farm share that I didn’t want to waste! Loved them!
I made these with kale, instead of spinach. They turned out great!
Hi Anna! How did the whole wheat and banana substitutes work out for you?
I just made the batter with white whole wheat flour, and honey instead of sugar. I have to wait to bake them until the kids are up from their naps, but the batter’s delicious. 😉 Next time I am going to use a ripe banana in place of the sugar/honey, since then there will be no added sugar. I think they’d be great with walnuts too.
I do not currently calculate nutrition content, but it is something I am working on! For now, there are some great resources out there like My Fitness Pal and Spark People to help you calculate it at home!
is there any nutritional info on thesw spinach muffins?
I love this recipe! I’ve made it about five times and it is a hit every time.
My son is addicted to these. I have probably made 6 batches since St. Patrick’s Day. Tonight after dinner he asked me to make more since he had eaten the last of them for breakfast.
Not overly sweet, but definitely like them and feel like healthy alternative to some of the easy snack items we might use. I have been slowly replacing some of the All Purpose with Whole Wheat Flour. I am up to 1 cup whole wheat, 1/2 cup all purpose. Today all I had was All Purpose, and actually think I prefer the flavor of the whole wheat ones I have been making. Thank you so much!!
My kids don’t eat anything, especially veggies or anything green…but I gave these a try. I did it on St. Paddy’s day to have a reason for the green. My kids LOVED them! My son asked me to add blueberries the second time (I blended a cup of frozen ones in because he doesn’t like to bite into them) and they were great! He thought the color was cool too, like a blue-green and they had a little more sweetness to them. They each ate 4 mini muffins in minutes! I usually fail in the kitchen but this was a success! Thanks for the recipe! 🙂
They are in the oven now, I hope they freeze well. Spinach is one of my daughters favorite foods, I usually make mini omelets and put spinach into her breakfast that way, but this will be an exciting change for her! Cant wait till they are done so we can try them out!
Would it be ok to add some zucchini in these also?
These are really good
Thanks I used raisins in some and dried cranberries in the others. They came out great!
I think chopped apricots would be lovely in these, soak them if they are too tough. Raisins, also soaked, would be good too!