Delicious mini-muffins that are naturally green from spinach. These muffins don’t taste too much like spinach and are so yummy and flavorful with just the right amount of sweetness. Kids and adults love these Spinach Muffins!I wanted to make something green and mostly healthy for my kids so when I came across the recipe for these Spinach Muffins from Weelicious I couldn’t wait to try it! This recipe was so simple. You just puree together half the ingredients including spinach. Then mix with the dry ingredients and bake as mini-muffins and it’s ready in not much time at all!
I was honestly surprised how good these were. I wasn’t sure what to expect with Spinach Muffins. The spinach was more of a subtle taste. They are more cake-like and sweet. It has a really good flavor. My 1 year old loved these! My older kids were kind of hesitant to try it at first but once I told them it was Leprachaun food they thought that was cool and gave it a try and they ended up loving it!
These muffins taste great stored in an air-tight container for a few days or you could even freeze them for a few months.
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- ½ cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed
- ⅓ cup sugar
- 2 tablespoons vegetable or canola oil
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350 F. Grease a mini muffin pan (24) and set aside.
- Add the applesauce, egg, vanilla, spinach, sugar and oil to a food processor and puree.
- In a large bowl, mix together the flour, baking powder, baking soda and salt.
- Pour in the spinach puree mixture and mix together just until combined.
- Scoop the batter into the mini muffin tin, filling each ⅔ full.
- Bake for 11 minutes.
Adapted from Weelicious