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The struggle is real, you guys. Getting our kids to eat veggies willingly and happily is a HUGE feat most of the time, right? (Please tell me I’m not alone here). We’re constantly on the search for easy things we can give for our kids that will actually provide nutrients instead of sugar. Well, good news! These mini spinach muffins are a great option.
I discovered these muffins years ago and have been tweaking the recipe here and there ever since. I didn’t like that the original recipe called for refined sugar. It’s not that I don’t give my kids sugar–I do. Believe me, I bribe as needed right along with the best of moms. But I thought, for a spinach muffin, can’t it be full of only good stuff and still be yummy?
I’d change it up a little each time and it wouldn’t be bad but it wouldn’t be quite sweet enough for my kids to love them. Finally the combination came together and it’s a total winner.
Related post: 2 Ingredient Mini Chocolate Muffins
My kids approve. Hopefully yours will, too. They don’t have refined sugar or eggs. They’re a little sweet but not overly sweet. And they’re super green, so have fun changing up the name if you think something else might resonate with your kids, like Mighty Muffins, Popeye Muffins, Superhero Muffins, etc.
AKA Popeye, Superhero, Mighty Muffins
I told my kiddos that if they eat these muffins, their muscles will grow super strong like Popeye’s, and then they stared at me blankly because they had absolutely NO IDEA who Popeye was. Sad! Am I really that old? So I did what any parent would do. I pulled up youtube videos of Popeye the Sailor Man. Now they love the muffins. #momwin
To prepare these mini spinach muffins, first you will mix the wet ingredients together. I use my smoothie container because I don’t currently own a blender. If you use a blender, just blend until smooth. I use my handy dandy immersion blender (have I mentioned how obsessed I am with my immersion blender??) and add the wet ingredients to the dry ingredients.
Mix together thoroughly. Then fill a mini muffin pan (24 count) about 1 heaping tablespoon in each cup.
Bake for 12 minutes at 350 degrees. Transfer to a drying rack and cool. Enjoy!
- Wet Ingredients:
- ½ cup applesauce
- ½ teaspoon almond extract
- 2 tablespoons coconut oil
- ½ cup almond milk
- 1 big or 2 small ripe bananas
- ½ tablespoon maple syrup
- Big bunch of spinach
- Dry ingredients:
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon flax seed meal
- Preheat oven to 350 degrees; spray 24 count mini muffin pan with cooking spray
- Mix wet ingredients in a blender or with an immersion blender
- Mix dry ingredients in a big bowl
- Pour wet ingredient mixture into dry ingredients and mix well
- Add a heaping tablespoon of batter into each muffin cup
- Bake for 12 minutes
- Remove to a cooling rack