These delicious Spinach Muffins just may be the most perfect veggie-filled muffin! Quick and easy to make, they are a favorite with babies, toddlers, kids, and even grown-ups! Filled with spinach, applesauce, and no refined sugar, these muffins are great for breakfast, snack, or packed lunch! Great for 9+ months and up.

Graphic for post - spinach muffins - great for baby, toddlers and kids! Image is of a purple kids plate filled with mini green spinach muffins with a hand holding one against a white background with a purple napkin.

Green Spinach Muffins

Looking for an easy way to have your kid eat spinach?

Then look no further! These muffins are a fun-filled way to serve spinach to your little one. Made with wholesome ingredients such as spinach, applesauce, maple syrup, and olive oil, these muffins are great for a healthy breakfast, snack or lunch!

If you are looking for more easy and healthy muffins for your little one, then be sure to check out my Blueberry Avocado Mini MuffinsMini Pumpkin Muffins, or these delicious Applesauce Muffins. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.

Spinach Muffins Video

Watch this video to see step-by-step instructions on how to make these muffins!

Reasons to Love Mini Spinach Muffins

  • toddler, kid and adult-friendly
  • easy to make
  • can customize with different add-ins
  • great for school or packed lunches
  • healthy
  • freezer-friendly
  • great for breakfasts on the go
  • can be made gluten and dairy-free
  • naturally nut-free
A hand putting a spinach muffin out of a colorful muffin tin.

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour
  • Spinach: the star of the show! You can use 1-2 cups of baby spinach, not packed down. I have found if you use more than 2 cups the muffins become dense because of the extra water content.
  • Applesauce: can use homemade or store-bought. If using store-bought then make sure to look for no-added-sugar applesauce.
  • Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
  • Milk: you can use any milk you like in this recipe. Dairy milk works well, but make them dairy-free by using almond, oat or cashew.
  • Maple Syrup: to naturally sweeten the muffins.
  • Spices: a little cinnamon and vanilla deliver some big flavor!
  • Baking soda and powder
  • Salt
  • Egg

Allergy Tips: to make these muffins gluten-free, you can use any one-for-one gluten-free flour blend. If you are looking for a dairy-free muffin option, you can use any plant-based milk you prefer such as almond, soy, hemp, oat, etc.

Benefits of Spinach

These muffins are loaded with fiber, manganese, folate, magnesium, copper, calcium, antioxidants and vitamins K, A, B2, B6, E, and C. WOW!

  • high in fiber to help build a healthy heart and aid in digestion
  • has a good amount of vitamin C, which is important for skin, eye, immune and brain health
  • contains the mineral boron, which may be important for building strong bones and supporting brain function
  • great source of iron that helps muscles store and use oxygen, and it is vital for brain development

Step-by-Step Instructions

  1. Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
  2. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Blend: in a blender, add the spinach, milk, applesauce, oil/butter, maple syrup, egg, and vanilla extract. Blend until completely smooth and there are no chunks of spinach – roughly 45-60 seconds.
  4. Combine: pour the spinach mixture into the dry ingredients and stir until just combined. Do not overmix.
  5. Fill Muffin Tin: Scoop the batter into the muffin tin. For mini muffins – use roughly 1 tablespoon per cup. For regular muffins – use roughly 1/4 cup per cup.
  6. Bake: Place the muffin tin into the oven, and bake for 12-14 minutes for mini muffins and 18-20 for regular size muffins or until just golden brown.
  7. Eat: Let cool for 5-10 minutes, and serve.

Tools Needed

Hand holding up a Spanish muffin against a backdrop of a colorful muffin tin with student spinach muffins

Mix-Ins

These spinach muffins are delish as is – or you can add in a 1/3-1/2 cup of your favorite mix-ins. I always make half of the batch plain and then add in some mix-ins for the other half. This way we have plenty of options for a yummy snack and both of my kids are happy! Some of our favorites are:

  • Mini Chocolate Chips
  • Chopped Walnuts
  • Blueberries
  • Craisins or raisins
  • White Chocolate Chips

How to Store and Freeze Spinach Mini Muffins

Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.

To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.

Thaw frozen mini spinach muffins overnight in the fridge or by gently warming them in the microwave.

Frequently Asked Questions

Can you make these without a blender?

Yes! For these muffins, you do need a blender in order to breakdown the spinach until smooth so that there are no spinach chunks in the muffins. You can also try a food processor for this step and let it run for 60-90 seconds or until all the spinach is smooth.

Can you freeze these spinach muffins?

Yes! These muffins are totally freezer-friendly. Just place them in a zip-lock baggie or an air-tight container and freeze for up to 3 months.

A purple kids play with spinach muffins with a purple napkin.

Baby-Led Weaning Spinach Muffins

These muffins are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they are cut into smaller chunks. You can serve them to your baby sliced in half or cut into small chunks.

Spinach Muffins For Toddlers & Kids

These quick and easy muffins are also great for toddlers and kids. You can serve them as is, or with a smear of cream cheese, butter or peanut butter for breakfast, snack or packed into a school lunch.

Tips for Making the Best Spinach Muffins

  • Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
  • Preheat Oven: Ensure the oven is fully preheated so the muffins cook through evenly.
  • Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
  • Blend the Wet Ingredients: to make sure the spinach gets completely incorporated into the batter, and you don’t get huge chunks of spinach in these muffins, I would recommend that you blend all the wet ingredients in a blender until smooth (roughly 30-60 seconds).
  • Applesauce: to avoid including added sugar in this recipe, make sure the applesauce you use doesn’t have any added sugar in the ingredient list.
  • No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
A purple kids play with spinach muffins with a purple napkin.

Cooking with Kids

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients.
  • Toddlers can help scoop the dough into the muffin pan.

Kids

  • Preheat the oven. 
  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients.
  • They can help to fill the muffin cups with the batter.
  • Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

Or watch a shortened version here.

A colorful muffin tin with spinach muffins against a white background with a purple navigating.

Get the recipe: Easy Spinach Muffins

5 stars (6 ratings)
These easy Spinach Muffins are a hit with babies, toddlers and kids! Made with wholesome ingredients and filled with green spinach!

Ingredients 

  • 1 1/2 cups flour, all-purpose, white whole wheat pastry flour or one-for-one gluten free mix
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-2 cups spinach, not packed
  • 1/2 cup milk, regular whole milk or a plain plant-based milk
  • 1/3 cup applesauce see notes
  • 1/3 cup oil or melted butter see notes
  • 1/3 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract

Instructions 

  • Prep: preheat the oven to 350° F. Spray or line a mini muffin tin.
  • Dry Ingredients: in a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
    A clear mixing bowl against a white background with flour, cinnamon and baking powder.
  • Wet Ingredients: in a blender, add the spinach, milk, applesauce, oil/butter, maple syrup, egg, and vanilla extract. Blend until completely smooth and there are no chunks of spinach – roughly 45-60 seconds.
    A blender with the wet ingredients for spinach muffins.
  • Combine: pour the spinach mixture into the dry ingredients and stir until just combined. Do not overmix.
    A mixing bowl full of spinach muffin batter.
  • Fill Muffin Tin: Scoop the batter into the muffin tin. For mini muffins – use roughly 1 tablespoon per cup. For regular muffins – use roughly 1/4 cup per cup.
    Two hands holding a colorful muffin tin full of spinach muffins and sway back up.
  • Bake: Place the muffin tin into the oven, and bake for 12-14 minutes for mini muffins and 18-20 for regular size muffins or until just golden brown.
    A colorful muffin tin full of cooked spinach muffins.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: roughly 9 months and up 
Mini or Regular Size: you can make these muffins into mini or regular size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Spinach: the star of the show! You can use 1-2 cups of baby spinach, not packed down. I have found if you use more than 2 cups the muffins become dense because of the extra water content.
Applesauce: can use homemade or store-bought. If using store-bought then make sure to look for no-added-sugar applesauce.
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive or melted butter.

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