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Healthy Spinach Cake Muffins Recipe

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These Spinach Cake Muffins are a moist, flavorful treat that cleverly incorporates fresh spinach for a nutritious twist. Made with wholesome ingredients like unsweetened applesauce, olive oil, and vanilla extract, these muffins blend the health benefits of greens with a sweet, tender crumb perfect for breakfast or a snack.

Ingredients

Wet Ingredients

  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 3 tablespoons olive, avocado, vegetable or canola oil

Dry Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the muffins evenly.
  2. Prepare Spinach Puree: In a food processor, combine the unsweetened applesauce, large egg, vanilla extract, fresh packed spinach, sugar, and your choice of oil (olive, avocado, vegetable, or canola). Puree this mixture until completely smooth to create a flavorful and moist base for your muffins.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt throughout the batter.
  4. Mix Batter: Pour the spinach puree into a large mixing bowl. Gradually add the dry ingredients to the wet puree, gently mixing until just combined to avoid overmixing which can cause toughness.
  5. Fill Muffin Tin: Grease a mini or regular muffin tin to prevent sticking. Scoop the batter into the tin, filling each muffin cup about two-thirds full to allow room for rising.
  6. Bake: Place the muffin tin in the preheated oven and bake. For regular-sized muffins, bake for 18-20 minutes; for mini muffins, bake for approximately 12 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • You can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added fiber, though the texture may be denser.
  • The type of oil used affects flavor; olive oil will add a subtle fruitiness, while canola or vegetable oil offer a neutral taste.
  • To make mini muffins, adjust baking time accordingly to prevent overbaking.
  • These muffins can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
  • For a vegan version, substitute the egg with a flax egg and ensure the sugar is vegan-friendly.

Find it online: https://marthatasty.com/healthy-spinach-cake-muffins-recipe/