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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.
I’m going to try them with gluten free flour as I have celiac disease.
Thank you
I have to say I have made this a dozen times– this batch is called “Spinach Ogre muffins” for a school halloween party. The changes I’ve made to the original recipe are add 1 banana (more for adults who are scared of green items, it gives them a flavor they understand) and I use flaxmeal instead of an egg (because I needed a triple batch and only had one egg). Now they are vegan (I grease with oil no butter now) and I have to have a few dozen in the freezer to catch up to demand!
A girlfriend introduced me to these and this site, WOW so excited even ordered a planetbox Rover set today! (been looking everywhere for something like this). Can’t wait to try way too many of the recipes!
Loved these! I was searching for a recipe for leftover spinach when I noticed this one. My kids enjoyed the muffins, I froze the leftovers, perfect addition to my daughter’s lunchbox (Planetbox of course)!
I think a cream cheese frosting would be so yummy (and packed with protein)! I like to use whipped cream cheese, mix 1 cup with about 2-3 teaspoons of honey (or more depending on your tastes).
What kind of “frosting” would you recommend to go with this? If I could make it look like a cupcake I think my toddler might just go for it…did I mention I had a picky eater? (presentation is everything with this kid! Anything to make him excited to eat his food will help)
Looking forward to the e-mails
Just whipped up a batch of these muffins using greek yogurt in place of apple sauce, which I didn’t have in the house .. and 1c. oat flour + 1/2 c. white flour. I am eager to see how these gems turn out 😉
Just whipped these up using greek yogurt instead of apple sauce (woops no apple sauce in the house!) and 2/3 oat bran flour (1c. oat bran, 1/2 c. white) … curious to see how they come out!
Has anyone made this with regular sized muffin pans? And with cupcake liners rather than greasing pan?
This is one of our favorite recipes!!! We make them practically every weekend. Delicious!
Catherine, I finally bought my 9 cup Cuisinart (thanks for the size recommendation!) and this is the recipe I’ve had most in mind and is the first I’ve made with my new machine. After tasting the first batch (made with my 3yo’s help) I made two more. My daughter isn’t a picky eater, she’s a non-eater, but she’ll eat these. Thanks so much!
P.S. I read the comments and tried 1/2 tsp nutmeg in one batch and they are pretty good.. I think I prefer the recipe as given though.
I used some fresh lemon juice and a tsp of lemon zest, so yummy!
Tried these to get more veg into my toddler. For me the spinach taste is strong so the combination of spinach and vanilla is quite strange. I substituted 2 tbsp honey for the sugar and didn’t add the salt, to be healthier. My experiement is here: bit.ly/Oupumz
That should work! Let me know how they turn out!
I’m intrigued by this recipe, plus I’ve got spinach in the fridge waiting for me to figure out what to do with it.
No applesauce, though, do you think I could substitute mashed banana?