December 26, 2016 | Home >Popular > Healthy Kids > Best Recipes >Sweet Spinach Muffins
Sweet Spinach Muffins
December 26, 2016 | Home >Popular > Healthy Kids > Best Recipes >Sweet Spinach Muffins

Sweet Spinach Muffins

Got a picky eater? These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!

Sweet Spinach Muffins. These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!

“I like all the muffins you make, but these ones are my favorite.” My kind (and diplomatic) kindergartener told me this last week, after I served him a warm, buttered Sweet Spinach Muffin.

And I have to say, that boy has good taste. These muffins are addictively delicious, and chock full of fresh spinach to boot–an entire bag of it!

Speaking of the spinach, don’t be fooled by the verdant hue of these muffins; the greens don’t make waves, flavor-wise. Instead, the taste is sweet, cinnamony and moist, like a treat you’d serve with a cup of tea. This is true even though we only use half the sweetener you’d find in most muffin recipes.

There’s more goodness packed into these muffins: 100% whole grains, creamy banana, eggs and whole milk.

Plus they’re portable, freezable, and easy to eat with your fingers… I’m not trying to gush here, but did we just discover the world’s most perfect kid food?

Sweet Spinach Muffins. These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!

What’s in a Name?

Some kids might shy away from the green color of these muffins; my daughter is one to reject a food just by the look of it. That can be aggravating, of course, but it’s a fact of life when feeding kids.

That doesn’t mean you can’t help them come around to new foods with a little help from branding. (Yup, that’s right. Sometimes you gotta use the same tricks as the marketers!) Here are some of the nicknames my kids and I came up with to give these muffins a little imaginative appeal:

Hulk Muffins
Green Goblins
Monster Muffins
Frog Muffins

Whatever you call them, be sure to tell your kids that these muffins are filled with spinach–tell them the spinach is what makes them so moist and colorful! That way they’ll know they love spinach, at least some of the time.

Oh, and my picky daughter? Obsessed with these muffins.

Sweet Spinach Muffins. These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!

 

Sweet Spinach Muffins. These kid-favorite muffins are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!

Easy Baking

When you’re ready to whip up these gems, have your blender ready. All the wet ingredients get pureed together, so you don’t have to worry about mashing the banana or whisking the egg separately.

Then just pour the wet ingredients into a bowl of the dry ingredients, and fold them together gently. It’s super quick and easy!

We like the flavor best when the muffins have had some time to cool. We store the leftovers in the refrigerator, where they have never lasted more than a couple of days!

I hope you love these muffins as much as my family does. Here’s to you health, and happy baking!

FOOD - Sweet Spinach Muffins. This recipe for SWEET spinach muffins is perfect for kids! SUPER easy way to get in more veggies! http://www.superhealthykids.com/sweet-spinach-muffins/

Sweet Spinach Muffins

Sweet Spinach Muffins
Serves: 18 muffins
Prep Time: 10 m
Cook Time: 18 m

Ingredients

  • 18 standard – cupcake liners
Dry ingredients:
  • 2 cup – flour, whole wheat
  • 1 1/2 teaspoon – cinnamon
  • 2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
Wet ingredients:
  • 3/4 cup – milk
  • 1/2 cup – honey
  • 1 large – banana
  • 6 ounce – spinach
  • 1/2 cup – butter, unsalted
  • 1 large – egg
  • 1 teaspoon – vanilla extract

Directions

  1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
  2. Combine all dry ingredients in a large mixing bowl.
  3. Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
  6. Cool most or all of the way before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 140 7%
  • Fat: 6 g 9%
  • Carb: 20 g 7%
  • Fiber: 2 g 8%
  • Protein: 2 g 4%
  • Sugar: 9 g
written by
Terita

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Comments(101)
Kate says:

Hi! These look great. What can I use in place of the honey?

Terita says:

Hi Kate! I haven’t tried sweeteners besides honey, so I can’t promise they’ll work in the recipe. But you could probably substitute pure maple syrup or plain sugar. If you try it, let us know how the muffins turn out!

Melissa says:

I’ve done these using 1/2 cup of white sugar instead of honey and they turned out great. I added the sugar to the dry ingredients instead of in the blender with the wet ingredients.

Sara says:

Hi! I just made these and they are delicious!!! I used 2 medium bananas and 1/3 cup pure maple syrup in place of the honey. Wow! They turned out perfect!! Absolutely delicious!!!!

Blima says:

can i use frozen spinach?

Terita says:

Hi Blima! I haven’t tried frozen spinach. I would think it would create a very different texture. But if you try it, let us know how it turns out!

Greta says:

We used frozen spinach and it worked sublimely!

Jen says:

Is it only three-fourths of a cup of spinach or is it 3 to 4 cups of spinach? The narrative did say a whole bag, but I just want to check. These look great!

M says:

Definitely 3 to 4! Just made them and they’re perfect!

Yum Yucky says:

These look soooo darn good. I’ve already pinned it and printed the recipe. Making it this weekend. BOOM!

Nicole says:

I have the same question as Jen. I put in only 3/4 cup spinach as the recipe says and my batter is nowhere near as verdant as your photos. Reading back on the post you do mention a whole bag…thanks!

Nicole says:

Good muffins. Not sure I’d slather more butter on a muffin from a recipe that calls for a whole stick of butter though!

Sarah W says:

I had similar issues – I used 6 oz of frozen spinach and while they taste great – similar to a zucchini muffin – they aren’t exactly green! Could you clarify the spinach quantity please?

Terita says:

Hi, Sarah! I’m glad you got tasty muffins, even though they did turn brown for you. I used fresh spinach, and I think that’s why my muffins stayed bright green. I have also found that if they cook too long, they can brown on the outside (even though the middle stays green.) I hope this helps!

Carlene says:

I put in much more spinach (1.5 loose cups maybe?) and they are greener, but still not as green as your pictures. I think I could add even more!

Terita says:

Hi, Carlene! An older version of the recipe mistakenly said 1/2 cup of fresh spinach… the updated correct amount is 5-6 ounces of fresh spinach (a whole bag!) I hope you’ll give it another try with the full amount… they’ll be super green! 🙂

Raghda says:

Where do you add the spinach? In the blender with the wet ingredients?

Terita says:

Yup, right in the blender!

Stacey says:

I love how GREEN these are!!!

Juli says:

How did you get them green? I used a bag of spiniach but mine are brownish not bright green. Thanks!

Juli says:

I’ve made these twice and my kids love them! However, mine are turning out more brown than green. How do I get them green?

Terita says:

Hi Juli! I’m so glad you like them. I’m not sure why they’re brown for you, but it could be that you’re using a dark muffin pan. I use silicone, which helps them cook super evenly. Maybe try an aluminum pan with liners, or a silicone pan. Or try cooking them a little less and pulling them out before they brown. Let us know if you figure out the solution? 🙂

Juli says:

Thanks for the reply! The food processor I was using didn’t purée the spinach well enough. I switched to a blender and they’re green! Thanks, again!

Melissa says:

Have you tried any with a gluten free alternative to flour?

Terita says:

Hi, Melissa! I haven’t tried a gluten-free flour, but it would probably work. Let us know how it turns out!

Nadia Pellecchia says:

I did a gluten free option using oat
flour and they turned out great!

Terita says:

Thanks for sharing, Nadia!

Kelly says:

What was your amount of oat flour?

Jessica says:

These are so good! My toddler has decided he doesn’t like spinach anymore, but he’ll eat these! The whole family loves them. Thanks so much for the great recipe!

Terita says:

Jessica, I love this! Thanks for sharing.

Sandy says:

Could you use Apple sauce to replace the egg?

Terita says:

Sandy, I’m really not sure,since I’ve never tried it. If you do, let us know how it turns out!

Bonnie Sharpless says:

Do these freeze well?

Terita says:

Yes! I like to freeze them to throw in lunchboxes. They thaw out and taste great.

Kelli says:

When you pack a frozen muffin for lunch, do you take it out of the freezer the night before, or the morning of? Thanks in advance!

Terita says:

Kelli, I would take it out of the freezer the night before and let it defrost in the refrigerator overnight. If you do pull it from the freezer in the morning, you might just want to warm it slightly before packing it.

Tricia says:

Is there a substitute for banana? My daughter is allergic. Thank you

Teresa says:

I’m also allergic to bananas, thinking of trying these with an avocado and maybe some added sugar… I’ll post again if it works

Anita says:

Can I use regular flour in the same amount unread of the whole wheat? I’d like to make these right away but don’t have whole wheat flour. Thanks!

Terita says:

Anita, I haven’t tried it, but I imagine it would work just fine. 🙂

Danita says:

I just made these tonight, and my husband and daughter (neither of which are veggie lovers) LOVED them! Hubby ate two right away. I used organic Agave nectar instead of honey, and vanilla almond milk, so I omitted the vanilla extract. So yummy and filling!

Tania says:

Last week I did the spinach one and it was not so green like yours but was delicious. My kids loved them! Today, instead spinach I used beets for a pink color since we are close to valentine’s day and it was amazing! Love this recipe!

Sophie says:

Did you use raw or roasted beets

Tess says:

Hi Tania, saw that you posted subbing spinach with beets. Just curious what kind of beets you used. Raw or cooked and how much? My two year old is a very picky eater. She refuses anything green. Her favorite color is pink she will at least give it a try. Thanks!

Terita says:

Hi Tess! I’m not sure how to sub beets into this recipe, but we actually have a yummy muffin recipe with beets in it that you might like to try, here: http://www.superhealthykids.com/whole-wheat-strawberry-beet-muffins-recipe/ Tell us what you think!

Dani says:

Just curious, could I grind up oatmeal and use that in place of whole wheat flour

Nadia Pellecchia says:

Yes i did that and they were delicious 😉

Sarah says:

Do you put the butter in the blender with the wet ingredients? If so, is it melted butter or just softened butter?

Terita says:

Hi Sarah! We melt the butter in the microwave and pour it right into the blender with the other wet ingredients.

Sarah says:

Great making them right now, thanks!!

Lindsay says:

I have just made them and they are delicious – hubby and two year old approved as well. thanks for the recipe

Johana says:

Can i replace the milk with almond milk or soy milk?

Naomi says:

What if don’t use baking powder and baking soda ? Is a good Idea replace butter with avocado??

Terita says:

Hi Naomi–I don’t recommend leaving out the baking powder and soda… I don’t think the muffins would rise without them. And I haven’t tried the avocado substitution, but it could be interesting. Let me know if you decide to try it. 🙂

Katy says:

Any idea on the nutritional information of the muffins? I’d like to know carbs, sugars, calories. Thanks!!

Terita says:

Hi, Katy! We haven’t calculated this recipe yet, but you can do it at nutritiondata.self.com by using their recipe feature. I hope this helps!

Maddie says:

It is approximately 140cal per muffin (20g carbs 6g fat 3g protein). The calories pretty much all come from the flour, honey, and butter.

Mary M. says:

These turned out wonderful! I used my NutriBullet for the wet ingredients — and named them “Bobgoblin Muffins” after my 3 yr olds favorite green mischievous goblin on Wallykazam. Thank you so much for helping me get greens into my toddler!

Kristel says:

I just made these. I used maple syrup in place of honey so that my 8 month old could have some. They were a big hit. I would love to hear of successful egg substitutes for vegan family members. Great recipe….will surely make “hulk muffins” again. Thanks

Tara says:

I made these for green eggs and ham day at my daughters school and my whole family loved them! I used 1/4 c coconut oil and 1/4 c applesauce instead of butter and used about 1/3 c maple syrup instead and honey and they were great! Thanks!

Jen says:

Thanks Tara! I was just going to ask if anyone has tried using a butter substitute successfully.

Morgan says:

Awesome recipe! I subbed simple syrup for the honey to make them baby friendly, and used liquid coconut oil instead of butter. They turned out super yummy, fluffy and green! I will definitely be making these again!

Kathleen says:

Any ideas for a banana substitute? Perhaps an avocado or two?

Terita says:

Hi Kathleen! I haven’t tried and banana substitutes… avocado might work but you’ll lose a little sweetness. A couple of other readers were interested in using avocado in this recipe, too, so if you try it, be sure to share how it turns out! 🙂

Meghan says:

I used half baby kale and half spinach. I steamed it first and then pressed the water out bc I thought that would limit the veggies taste more. When I noticed the color was a little weak I added a handful more of fresh. Color is pretty good! I also used 1/2 cup of butter-flavored coconut oil (Nativa) instead of butter. I also used 1/2 cup of date sugar instead of honey (plus a few dalops of maple syrup). I used unsweetened vanilla soy milk instead of dairy milk. They are great! Next time I’ll try oat flour and throwing in some chia seeds too. I look forward to making them again!

Jessica says:

I know you say a whole bag but I have a Costco sized bag… Do you know how many cups of fresh spinach it works out to for the recipe? Today I weighed but so I can add to my recipe for future times when I may not have a scale handy? Thanks!

Bonnie says:

I’ve been wanting to make these for a while, and I finally did last night. Wonderful! I brought two of them in my lunch today, warmed them up for about 15 seconds in the microwave, and put a little butter on them. Soft and warm and moist and sweet and tasty! (I ate one just plain last night, and it was good, but warm with butter put it over the top!)

I’m going to try them on my two-year-old grandson tomorrow (for whom I really made them), so I’ll let you know how that goes. But if he doesn’t like them, I’ll finish them off!

Jessica R says:

Just made these for the second time. They were great the first time following the recipe exactly. This second time I decided to get adventurous and subbed applesauce for the butter. They turned out great! They are maybe a little more chewy in texture, but still soft and fluffy. I also stirred blueberries in half of the batter and sprinkled a little organic turbinado sugar on top to balance the tartness of the blueberries. I thought they were tasty, but my kids preferred them plain. Thanks for the fun, tasty and healthy recipe!

Melissa says:

Love this recipe thanks!! My more adventurous eater, loves them green. But my pickier 5 year old was convinced she didn’t like them despite my best marketing. So I add 1/3 of a cup of unsweetened cocoa powder and an extra banana to off-set the additional dry ingredient. They come out a deep chocolate brown. Picky 5 year old now begs for seconds!!

Janee says:

Thank you for your suggestions! My nieces are some of the pickiest eaters I know. I will definitely try these to see if I can “trick” them into eating some greens!

Tracy says:

Just made these…in the oven now. I substituted the banana with 3/4 cup of unsweetened apple sauce as I don’t like bananas. Now, I am a bit concerned because I did not use the whole bag of spinach. I looked up the conversion and used about 1 cup? The batter was very green so I’ll have to see what they look like when cooked.

Camerin says:

Just made these! They were a hit with my kids. I used maple syrup instead of honey so that my 10 month old could have some…Also, I did Mini Muffins, same recipe just baked for 14 minutes instead of the 18-22. I would love to try adding applesauce or something a little more binding to the recipe since they were a little on the fragile side/falling apart really easily. I would also love to try grinding oats instead of the wheat flour!

Devi says:

Just made these, they taste amazing!! Trying to make these in a hurry while bub was sleeping, I forgot to put the melted butter in! Only realised that the bowl of melted butter was still on the bench when it was already in the oven, so there was nothing I could do. Was devastated, but surprisingly it actually turned out great! My 3yo and 14mo devoured it, so might try making it this way again next time. Thank you so much for sharing the recipe 🙂

Michelle R says:

I just made these for the first time tonight and they are sooooooo good!! Thank you!

Ash says:

so, I am a newbie at this baking stuff, so pardon me for asking a potential dumb question. Does the spinach have to be raw or cooked?

Terita says:

Hi Ash, good question! The spinach in this recipe is raw. Use one whole bag (about 5oz) of fresh, raw spinach to get the muffins to be super green.

Rubu says:

I have tried to make these twice now. First time i used almond flour and almond milk and followed the recipe exactly as it was written. The muffins were way too wet and didnt rise. The second time i used coconut flour ans almond milk, and they were too dry. 🙁 has anyone else had this problem?!?

Hi Rubu,
Is there a reason you didn’t want to try it with regular flour? From my experience almond flour and coconut flour absorb liquid and isn’t a great substitute for regular flour.

Ruby says:

No particular reason. Just didnt have it on hand. Will try again with wheat flour when i get some. 🙂

Bobby says:

I made these today and actually forgot to put the butter in and they still turned out wonderful. I added two cups of frozen blueberries to make blueberry muffins. Thanks for a great recipe.

Terita says:

Bobby, I love the idea to add blueberries! I’d love to try that. Thanks for sharing. 🙂

Meghann says:

How do you store these? Do you put them in the refrigerator or in a container on the counter?

Terita says:

Hi Meghann! I store them in the refrigerator and eat them within a few days. If I want them to last longer than that, I pop them in the freezer. They defrost and taste as good as fresh!

AMANDA says:

I only had 3oz oh spinach in fridge however I had some kiwi to make up the difference, they were not as green as the result however they tasted delicious. I also added some dried cranberries and chopped walnuts to the mix, awesome!!!

Michelle says:

HELP! I’ve tried to make this twice now, both times with the same result. My “batter” looks kinetic sand.. moist but definitely too crumbly and not even to a consistency that I can spoon. What am i doing wrong ??

Terita says:

Hi Michelle! I’m sorry they’re not turning out for you. Since it sounds like your batter is too dry, the first thing I’d do is double-check that you’re adding the ingredients in their proper amounts… if you have too much of the “dry” ingredients and/or not enough “wet” ingredients, the consistency would be off like you describe. I can’t imagine what else would give you that wacky texture! I hope the third time’s a charm!

Alice says:

Do you think I could make a bread out of thus vs. Muffins?

Dr. O says:

My daughter has low iron. These have have been an easy way to boost the iron in her diet. I used orange juice instead of milk. Vitamin c boosts iron absorption into the body. They turned out great! The whole family liked them.

Laura says:

I made this tonight and they are excellent!

Bahar Anooshahr says:

Hi Terita,
These look great. In fact I am about to make a batch right now. I noticed that some people complained of getting a darker color muffin. maybe it’s the wheat flour. Did you use wheat to soak up the moisture? Is it possible to use all purpose of half and half?
Thank you,
Bahar

Terita says:

Hi Bahar! You could probably use all-purpose flour in place of whole wheat and still have the recipe turn out. We like whole wheat flour because it has better nutrition than all-purpose. But half whole wheat and half all-purpose might be a good middle ground!

Jen Kelland says:

Ah I wish I could add an image of ours! They turned out perfectly and my son is calling them the Ghecko Green Pj Mask muffins. He is 3. I used half honey, half sugar, I didn’t want to finish my honey and I used coconut oil instead of butter ( which is overpriced and scarce in South Africa at the moment.) I used frozen Swiss chard and the colour is perfect! Oh… we also added some chocolate chips for fun! Thanks for this brilliant recipe!

Hi Jen! I love the name your son gave the muffins, and we’re so happy they turned out so well! Thanks for sharing the adaptations you made! Those sound yummy!

Heleina Richmond says:

These are magnificent! Easy to make and my 2 year old loves them! Thanks for sharing

Shiyara says:

Several people asked about this so I thought I’d post: I made these with oat flour (2 cups), substituted the butter with apple sauce and used soy milk for a gluten and dairy free version. They came out delicious! More dense and smaller than the product of the original but delicious. Thanks for the very customizable recipe!:)

Susan says:

I have them in the oven now! Did a lot of subustutions and adds. I subbed Costco power greens for spinach. 2 small apples and a carrot for banana. Added 3 TBS of chia seeds and about 1/3 -1/2 cup of ground flax seeds. Also made them into mini muffins. They are a beautiful green! I am guessing on how long. to bake as I went “rouge” on greens andfruit and almond milk. Just tested one and it needs a little more time, it was delicious! Thanks for the recipe!

Monika says:

I put them into my fitness pal and carbs were 22 grams, with almond flour it changed it to 15 carbs, if anyone is interested 🙂

Ronaldo says:

Sei stata brava e simpatica … grazie. le farò e ti faro sapere… Ciao ronaldo

Kelly says:

Can I substitute milk for water and the egg for apple sauce?

zupazgryzoni says:

Can I use sunflower oil instead of butter?

bari says:

Would you have a suggestion for using coconut flour instead of whole wheat flour?

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