Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Spinach Cake Muffins

I get inspired (and thrilled) when weelicious moms send me their ideas for new recipes. Last year, a reader sent me a recipe she had seen for muffins made with spinach and applesauce combined with a boxed cake mix that she wanted to make healthier. Although a spinach muffin seemed out there, I was won over by this mom’s enthusiasm. After a bunch of trial and error, I came up with a shockingly delicious muffin. They had just the perfect amount of sweetness and an appealing bright green color. Chloe joined me in making a batch and she got so into it I caught her eating spinach leaves directly out of the measuring cup (who says kids don’t like their greens?). Thank you to the weelicious mom who inspired this recipe (you know who you are!).


Cooking spray (optional)

1/2 cup unsweetened applesauce

1 large egg

2 teaspoons pure vanilla extract

1 cup packed fresh spinach leaves

1/3 cup sugar

2 tablespoons vegetable or canola oil

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


1. Preheat the oven to 350 degrees F and use paper liners or grease a 24-cup mini muffin pan.

2. Place the applesauce, egg, vanilla, spinach, sugar and oil in a food processor and purée until smooth.

3. In a separate bowl combine the flour, baking powder, baking soda and salt.

4. Pour the spinach purée into the flour mixture and stir until combined. Scoop the batter into the mini muffin pan, filling each cup 2/3 full.

5. Bake for 12 minutes, or until a toothpick inserted in the center comes out clean.

6. Transfer to a wire rack to cool.

From Weelicious Lunches, by Catherine McCord

More from lifestyle