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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.
You strated a revolution with a sweet spinach muffin! I use whole wheat flour we call atta, and I use whey or milk as needed to dilute the batter when too thick because I make it in the microwave: about 3-4 min for six muffins.. I have even used mango pulp instead of applesauce, with mango pieces on top which looks very pretty! I find that I like the taste better when I cook spinach before pureeing though, and the spinach here is very dirty so it is safer.
I made these last night with my 4 year old. We couldn’t believe how yummy they were. I used coconut oil and they turned out perfect. Next time I will try using part whole wheat flour.
I don’t have applesauce. What can i use instead?
Wow these are delish! I made these tonight for my 15 month old. I had one and couldn’t believe how tasty they are. I split the flour b/w white and whole wheat. Very good!
I made them last night and there is only one left! They were a huge hit and to make them even healthier I used honey in the place of sugar and they were moist and delicious!
Catherine, I just checked your site out this weekend and am in love! Weelicious dinners are on the menu every night this week! I just made these and my picky 1 1/2 year old gobbled two! I have the crockpot mex lasagna in right now and keep sneaking bites:). Thanks so much!
Thanks for the recipe. My son (almost 3) helped make them. He won’t eat salad or spinach, but saw it go in. He calls them “salad muffins” and ate 2 right out of the oven. Hopefully this is the start of getting him to like his greens. Maybe we’ll try some kale chips on him next.
wow! these are so yummy, and the normally suspicious-of-anything-green 5 yr old gobbled them up! For an extra treat and nutritional boost, we “frosted” some of them with a whipped cream cheese and homemade blueberry-pluot jelly mix (he wanted purple frosting on his green muffins). definitely on the list of lunch box treats.
I didn’t have any applesauce, so I used a random assortment of babyfood purées I had in the cupboard. Worked great and you can’t taste the mango/banana/blueberry babyfood.
We are working on getting nutritional information for the all the recipes. In the meantime, there are some great resources out there for calculating it. SparkPeople.com and MyFitnessPal are two!
Can anyone tell me the nutritional info for these?
Yes! Baking temperature will stay the same, but increase baking time by about 3-5 minutes, or until a pick inserted in the center comes out clean. 🙂
I don’t have a mini muffin tin, would a regular muffin tin work?
I added cinnamon. Delicious!!
I really love this recipe and so does my toddler. The vanilla is important because it’s what is flavoring the muffin, you can’t taste the spinach at all. I do half white flour and half wheat. Really cute idea for St. Patty’s Day.
Just made these for the first time . . . they taste AMAZING! Now, to try them out on The Toddler . . .