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DIY Spinach Muffins

DIY Spinach Muffins

Healthy & delicious!

By Amanda Birge | Guest Writer for The Snap Mom

Your entire family will enjoy these muffins – picky toddlers and skeptical husbands alike! Whether for breakfast or an after-dinner snack, you’re able to enjoy these while knowing you’re getting in a serving of spinach! I have a 1-year-old son, and I’m always looking for new ways to “sneak” in the greens. He LOVED the muffins! My husband, who hates spinach, ate them for “dessert.”


Makes 15 muffins

  • 1-10 oz bag of frozen spinach or 2 cups fresh spinach, pureed
  • 2 eggs
  • 1/4 cup of oil (coconut, melted butter, or vegetable)
  • 1/2 cup of unsweetened applesauce
  • 2 cups of flour
  • 1/3 – 1/2 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt



·       Preheat the oven to 350 degrees, and grease muffin tins (I use coconut oil here too).

·       Puree spinach if not already done (steam/boil first, add to blender/food processer)

·       Mix wet ingredients to puree: eggs, oil, applesauce

·       In a separate bowl, mix dry: flour, sugar, baking powder, baking soda, and salt

·       Add the wet to the dry, and combine thoroughly

·       Fill muffin tins 2/3 full

·       Bake for 20 minutes (or until toothpick comes out clean)

 These are our new healthy anytime “go to.” Eat your veggies! 

*adapted from: