How to Make Delicious Spinach Muffins

By talking to other mamas, it seems that most babies and toddlers have their picky eating phases. You know how it is with babies. They hate vegetables! It’s hard to get them to eat vegetables that are good for them.

If they see greens on their plate, they will most definitely, ignore them or toss them in the trash. To get them to eat their veggies, you need to deceive them.

How do you do that? By being sneaky and tricky! You can sneak the veggies into your child’s food where they won’t know.

Sneaking veggies into your child’s food is a great way to get extra nutrition without them realizing it.

Check out some other recent recipes we’ve posted! Carrot and Zucchini PancakesBroccoli and Cheese PattiesHealthy Smoothies for Mama and Baby

Kids love dessert or anything sweet, so they may love this Spinach muffin. I make these muffins often whenever I have some spinach.

They are easy to make, and you can store them in the freezer. They’re quite healthy when you add the veggies in and are made with applesauce and very little sugar and oil.

The recipe was originally found here. They’ve been a hit at playgroups as well and can be made for you or your little ones. You should try to make them and taste them yourself.

Spinach Muffins Receipe


  • 1/2 cup unsweetened applesauce (this is about a single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh spinach, packed (I usually eye ball this)
  • 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 salt


1. Preheat oven to 350° F.

2. In a blender or food processor, put the first six ingredients – applesauce, egg, vanilla, spinach, sugar, and oil – and blend them. After they are well-blended, you can pout the mixture into a large bowl.

3. Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a smaller mixing bowl.

4. Add the wet spinach mixture to the dry ingredients.

5. Slowly mix the dry ingredients with the wet spinach until combined. It’s easier to use a spoon or spatula since the mixture will be very dense! If it feels too dense or thick, you can add a splash of milk to loosen it up. You want the mixture to be like cookie dough or else it won’t pour easily.

6. Scoop the batter into greased muffin tins. You can make them in regular-sized muffins or mini muffins. This recipe will make 8-9 large muffins or 24 mini-muffins.

7. Bake at 350 degrees for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins. I like to set my timer a few minutes shy and check them here and there. You don’t want them to be overbaked.

8. Let them cool on a rack and enjoy! If you don’t finish them, you can always store them in the freezer!

Now you and your little ones can enjoy a healthy snack together!

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