Recipe courtesy of Lunch Lady

Spinach Cake Muffins

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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 15 min
  • Yield: 24 mini muffins
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Nonstick cooking spray, for the muffin pan

1 cup fresh spinach, packed

1/2 cup unsweetened applesauce

1/3 cup sugar

2 tablespoons vegetable or canola oil

2 teaspoons vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt


  1. Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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. 
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