Name: Spinach Cake Muffins
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 12 muffins
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 350 F.

Place the first 6 ingredients in a food processor and puree.

Place the remaining dry ingredients in a separate bowl and combine.

Pour the spinach puree in a large mixing bowl.

Slowly mix the dry ingredients into the wet until combined.

Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.

Bake for 18-20 minutes for regular-sized muffins or 12 minutes for mini muffins.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Blanch and Squeeze Spinach 🥬
Blanch fresh spinach briefly, then squeeze out excess moisture completely to prevent wet batter and ensure light, fluffy muffins with that appealing bright green color.
Puree Spinach Finely 🌿
Use a food processor to create a silky spinach puree rather than chopping it—this distributes the veggie evenly throughout and hides any visible pieces from picky eaters.
Replace Oil Strategically 🥑
Substitute half your oil with applesauce or avocado to add moisture and nutrients while reducing calories; this keeps muffins tender without an oily crumb.
Don't Overmix the Batter 🥄
Mix dry and wet ingredients just until combined to avoid developing gluten, which creates dense, tough muffins instead of the light cake-like texture these deserve.
Fill Cups Strategically 🧁
Fill muffin cups only 2/3 full and add a dollop of batter, then a spoonful of applesauce in the center for even moisture distribution and bakery-quality dome tops.