Do you have a picky eater in your family? These kid-favorite Spinach Muffins are made with 100% whole wheat flour, no refined sugar, and plenty of fresh spinach!

Why Are Spinach Muffins Healthy?

“I like all of your muffins, but these are my favourites.” Last week, after I offered him a warm, buttered Sweet Spinach Muffin, my kind (and diplomatic) kindergartner told me this.

And I must say, that kid has impeccable taste. These muffins are so tasty that they’ll make you want to eat them all. They also have a secret superpower: they’re stuffed to the brim with a whole bag of fresh spinach!

Don’t be deceived by the vivid colour of these muffins; the flavour of the fresh spinach leaves isn’t overpowering. Instead, the flavour is sweet, cinnamon-y, and moist, as if it were a teatime delicacy. This is true even if we only use half the amount of sweetness that most muffin recipes call for.

These muffins have even more nutrition than just greens: 100 percent whole grains, velvety banana, eggs, and whole milk.

They’re also portable, freezer-friendly, and finger-friendly… I’m not trying to brag, but have we just discovered the world’s best kid food?

Spinach Muffins aka Hulk Muffins and Monster Muffins

Some children may be put off by the green colour of these muffins; my daughter is the type to refuse food based solely on its appearance. Of course, this can be frustrating, but it’s a fact of life when it comes to feeding children.

That doesn’t mean you can’t use branding to help kids accept new foods. (That’s correct.) You have to use the same methods as the marketers from time to time!) Here are a few nicknames that my kids and I came up with to give these muffins a little more personality:

  • Hulk Muffins
  • Green Goblins
  • Monster Muffins
  • Frog Muffins

Whatever you call them, make sure your kids know they’re made with spinach and that the spinach is what makes them so moist and vibrant. That way, at least some of the time, they’ll know they like spinach.

Oh, and what about my finicky daughter? These muffins have become her obsession.

Sweet Spinach Muffins: A Step-by-Step Guide

Have your blender ready when you’re ready to make these delicious treats. You don’t have to bother about mashing the banana or whisking the egg separately because all of the wet ingredients are blended together.

Simply pour the wet ingredients into a mixing bowl with the dry ingredients and gently fold them together. It’s incredibly simple and quick!

Keeping Spinach Muffins Fresh

When the muffins have had time to cool, we prefer the flavour. The leftovers are kept in the refrigerator and have never lasted more than a couple of days!

If you want to save any for later (clever! ), simply place the cooled muffins in a zip-top bag and store them in the freezer. Refrigerate some the night before you plan to serve them, and they’ll be ready in the morning.

I hope you and your family enjoy these muffins as much as we do. Here’s to your good health and baking success!

Do you love these muffins? It’s worth saving for later!

- 18 standard cupcake liners
- 2 cup flour, whole wheat
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, unsalted
- 3/4 cup milk
- 1/2 cup honey
- 1 large banana
- 6 ounce raw baby spinach (by weight)
- 1 large egg
- 1 teaspoon vanilla extract
1. Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
2. Combine all dry ingredients in a large mixing bowl.
3. Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
6. Cool most or all of the way before servingt


Calories: 139kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 85mg | Fiber: 2g | Sugar: 9g


  1. What is the secret to making moist muffins?

    So the the 3 simple secrets for beautifully soft and moist blueberry muffins are:
    1. use butter AND oil -butter makes things tasty but oil makes things moist. So use both!
    2. don’t mix the batter more than 12 times ; and.
    3. don’t bake for longer than 20 minutes.

  2. What makes muffins light and fluffy?

    Why? Room temperature eggs, butter, and milk help make a smooth mixture that traps air and expands when baked in the oven. Your muffins will be fluffy and light as a result of the expansion.

  3. How long do you bake the muffin?

    Fill the pan with ingredients and bake: Using roughly 1/3 cup of batter each well, divide the batter among the prepared muffin wells. Bake for 20 minutes, or until golden brown and a toothpick inserted in the centre of a muffin comes out clean.

  4. Is it better to use oil or butter in muffins?

    Cakes produced with oil bake up loftier, with a more equal crumb, and keep moist and tender for much longer than butter cakes. So, why do the majority of cake recipes begin with butter? Flavor. Cakes produced with butter have a superior flavour than cakes made with oil.