Recipe courtesy of Lunch Lady
Recipe courtesy of Lunch Lady
Watch how to make this recipe.
Spinach Cake Muffins
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- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 58
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 15 min
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 58
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 49 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
- Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
- Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
- To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.
