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Green spinach muffins on crinkled baking paper scattered eith raisins and spinach leaves.
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4.57 from 132 votes

Spinach Muffins - Kid Approved

Healthy spinach muffins are perfect for the lunchbox, These blender muffins are like a green smoothie in muffin form. Loaded with vegetables and fruit
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Baking
Cuisine: New Zealand
Keyword: Blender Muffins, Green Smoothie Muffins, healthy muffins for kids, Lunchbox Idea, Spinach muffins
Servings: 12 Muffins
Calories: 219kcal
Author: Stacey

Ingredients

Dry Ingredients

  • 1 cup plain flour
  • 1 cup wholemeal flour
  • ? cup sugar 65 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 cup raisins

Wet

  • 1 medium banana
  • 1 orange
  • 1 apple
  • ¼ cup mild flavoured oil
  • 3 good handfuls of baby spinach leaves almost 3 cups, approx 60g
  • 3 eggs
  • 1 teaspoon vanilla

Instructions

  • Pop the dry ingredients  (excluding the raisins) in a large bowl and give them a good whisk to combine, you can use a fork if you don’t have a whisk
  • Add the raisins to the dry ingredients
  • Peel the banana and the orange, core the apple but you can leave the skin on the apple
  • Pop the fruit, spinach, and the rest of the wet ingredients in a blender or food processor, blitz until you get a nice smooth green smoothie
  • Pour the smoothie into dry ingredients and mix together, mix until just combined
  • Portion into a greased muffin tin, I find the mix makes 12 standard-sized muffins
  • Bake at 180 degrees Celsius until cooked, you should be able to press the top of the muffin and it will spring back
  • Cool in the muffin tray for 5-10 minutes, remove from the muffin tray and leave on a cooling rack
  • Store in an airtight container for 48 hours
  • Or Freeze for up to 3 months 

Video

Notes

I find a 50:50 mix of plain flour and wholemeal flour gives the best texture, you can make the recipe with all plain flour. If you want to up the wholemeal flour you may need to add a little extra oil, as 100% wholemeal flour makes a drier muffin
I do use sugar in this recipe, my kids found the recipe yum with ? of a cup, with ¼ of a cup they found them fine straight from the oven, but weren’t keen to eat them out of the freezer
I use white sugar, but you can use coconut sugar if you prefer
You can substitute the oil for melted butter. I find a mild olive oil or coconut oil work well as the oil. Extra Virgin Olive Oil is too strong

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 176mg | Fiber: 3g | Sugar: 17g