Get the recipe: 20 Minute Spinach Muffins for Kids & Toddlers
Nourishing, veggie-filled muffins coming right up! These homemade Spinach Muffins are easy and quick to make with the help of a high-powered blender. They’re made with fresh spinach, applesauce, and no refined sugar—they’re a great option for breakfast, a healthy snack, and perfect for school lunch boxes, too! Great for 9+ months and up!
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.
- 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.
- Combine: pour the spinach mixture into the dry ingredients and stir until just combined. Do not overmix.
- 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.
- 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.
- 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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