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Spinach Muffins

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Spinach Muffins

Spinach Muffins

Jessica Braider
When I first started making these a couple of years ago, my then-5-year-old asked if he could have them as his birthday cake because he loved them so much! I have used this recipe in kids cooking classes with many a spinach-hater and have yet to find one who didn’t love these.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 muffins


  • 2 cups whole wheat flour (use wheat/gluten-free all-purpose flour, if needed) or use spelt flour, I like the white whole wheat from King Arthur Flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup butter or margarine melted
  • 3/4 cup milk use any kind you have
  • 6 oz. baby spinach
  • 1 banana
  • 2 tsp. vanilla extract


  • Preheat oven to 350 and grease or a muffin tin.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Melt the butter.
  • In a food processor or blender, mix the milk, spinach, and butter until it is completely pureed. Add the banana and vanilla and blend until just mixed.
  • Pour pureed mixture into the dry ingredients and stir with a spatula until completely combined. Fill muffin cups about 2/3 full and baking 18-20 minutes.


Nutritional Information Per Serving (% based upon daily values): Calories 115, Total Fat: 4g, 5.7%; Saturated Fat: 3g, 14%; Cholesterol: 1mg, 0.3%; Sodium: 180mg, 7.7%; Total Carbohydrate: 19g, 6.3%; Dietary Fiber: 3g, 10.8%; Sugar: 7g; Protein: 2g
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Keyword 30 Minutes (or less) Meals, Baked Goods, Breakfast/Brunch, Dairy-Free, Dessert, Fall, Freezer-Friendly, Holidays/Special Events, Kid-Friendly, Kosher, Lunch, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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