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!


I get inspired (and such a thrill) when Weelicious moms send me their ideas for new recipes, though occasionally some of the suggestions can seem out there. Not too long ago, a mom sent me a recipe she had seen on a blog that was for Spinach Cake Muffins. The recipe called for spinach and applesauce combined with a boxed cake mix. Don’t get me wrong, I’m all for incorporating vegetables as often as possible, but there was something about the thought of spinach mixed into a sweet muffin that came across as unappealing to me. However, this mom was incredibly passionate about figuring out how to make these muffins a bit more healthy (and without the boxed cake mix). Her enthusiasm won me over, and wanting to see if there would be any value to trying a recipe like this, I started playing around with it.


After a bunch of trial and error, I was kinda shocked at how delicious the muffins turned out. They had just the perfect amount of sweetness and an appealing bright green color, but no intense spinach flavor. I surprisingly got really into making them, and the new recipe produced a sweet little gem of a muffin that my kids absolutely loved. Chloe joined me in making a batch and got so into it that I caught her eating spinach leaves directly out of the measuring cup — who says kids don’t like their greens?! I always find that when you give little ones a chance to be a part of creating something in the kitchen, it can transform food for them in a way that’s just as much fun to make as it is to eat!


Thank you to the Weelicious mom who inspired this Spinach Cake Muffin recipe (you know who you are) and to everyone else, please keep the ideas coming! They energize me, spark great ideas and no matter how out there they may be, can produce an awesome and delicious result.

Photos by Ivan Solis


Spinach Cake Muffins

5 from 2 votes
Author: Catherine McCord
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes


  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 2 tablespoons 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


  • Preheat oven to 350 F.
  • Place the first 6 ingredients in a food processor and puree.
  • Place the remaining 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 12 minutes for mini muffins and 18-20 minutes for regular sized muffins.


Sodium: 100mg | Sugar: 3g | Calories: 50kcal | Fat: 1g | Protein: 1g | Carbohydrates: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I just made these and while the texture turned out quite I found the muffins to be very bland and lacked flavor. Was especially surprised because there is 1/3 cup of sugar and applesauce in the recipe. They were not sweet at all. What could I do to intensify the flavor?

  2. Yes! Freeze on a baking sheet for about 30 minutes, then transfer to a ziploc bag and keep frozen for up to 3 months!

  3. Hello,

    Tried making these last night but I thought it was missing moisture. They came out pretty well but the inside seemed pretty dry and I guess not enough sweet to impress my toddler.

  4. A little dry and not sweet enough for my toddlers. But I was surprised that the spinach wasn’t overwhelming. So will try and tweak to fit my children’s muffin preferences!

  5. My daughter and I love these muffins so much. I am going to suggest making them in her classes cooking lesson today 😀
    These are six year old children, and they use ingredients from the kitchen garden. Fresh eggs from the chickens, spinach, apples… will be great seeing them collect them and add to the ingredients 🙂 plus they taste pretty awesome..

  6. So Delicious! I sub’d the sugar for a little less than a 1/4 cup of maple syrup, packed in an extra 1/2 cup of spinach (next time i’ll try an extra full cup), and a medium very ripe banana. My very picky eater helped me make them and loved his “hulk smash” muffins. TY!

  7. Hi. My 14 month old has dairy, egg and nut allergies. Any substitution you can recommend for the egg in this recipe? Thank you!

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