Spinach Muffins – Regular & Mini Versions

mini spinach muffins

Spinach muffins have been one of my family’s favorite muffins for a while. I make these muffins whenever I have a large bag of fresh baby spinach that I need to use up fast. They taste like a treat but with less sugar than store-bought muffins with spinach as a bonus. You won’t taste the spinach at all. They just make the color of the muffins vibrantly green. Don’t you think they are beautiful?

regular spinach muffins

I’ve tried making these with maple syrup instead of sugar a few times, but I keep going back to the sugar version. I love the bit of crunch from caramelized sugar on the surface.

This morning, I made a mini version of these muffins and added coconut flakes for more flavor. Oh, these turned out so delicious. Thanks to the mini size, the subtle crunch was in every bite, and I ended up eating a few too many. As they cooled down, although the crunch was gone, the coconut flavor became more pronounced. They were delicious that way as well.

For regular size muffins, I typically line the muffin tin with paper cups for easy clean-up. However, since the mini muffin tin is already so small, I recommend forgoing the liners and use a baking spray with flour in it. I like to use Baker’s Joy. The muffins will come out with no problem. For scooping the batter into the tin, this 1 tbsp cookie scoop works perfectly for mini muffins.

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Mini Spinach Muffins with Coconut Flakes

Vibrantly green and coconutty mini muffins

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Servings 24 mini muffins
Author whiteblankspace

Ingredients

  • 1 cup fresh baby spinach
  • 1 egg
  • 1/2 cup milk I used whole milk
  • 1/4 cup avocado oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup coconut flakes unsweetened
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Adjust oven rack to upper-middle position and preheat to 375 F.
  2. In a high-speed blender, blend spinach, egg, milk, oil, and vanilla extract.

  3. Mix flour, coconut flakes, sugar, baking powder, and salt in a bowl.
  4. Gently mix the wet ingredients and dry ingredients using a rubber spatula. Don’t over-mix.
  5. Spray a mini muffin tin with a baking spray such as Baker’s Joy. Using an ice cream scoop, divide batter into muffin cups.
  6. Bake for about 13 minutes.
  7. Let the muffins cool in the tin for 5 minutes before transfer to a wire rack. If freezing, freeze in a single layer until solid and then transfer to a freezer-safe bag.

Spinach Muffins

Vibrantly green and subtly sweet spinach muffins for the whole family.

Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 19 minutes
Servings 12 muffins
Author whiteblankspace

Ingredients

  • 2 cups packed baby spinach
  • 2 eggs
  • 1/2 cup avocado oil
  • 3/4 cup milk I used whole milk
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt

Instructions

  1. Adjust oven rack to middle position and preheat to 425F. Insert paper cups into a muffin tin.
  2. In a high-speed blender, blend spinach, eggs, oil, milk, and vanilla extract.

  3. In a bowl, mix flour, baking powder, salt, and sugar.
  4. Gently mix the wet ingredients and dry ingredients using a rubber spatula. Don’t over-mix.
  5. Using an ice cream scoop, divide batter into muffin cups.
  6. Bake for 10 minutes at 425F. Lower heat to 350F and bake for additional 7~9 minutes until a toothpick inserted in the middle comes out clean.
  7. Transfer to a wire rack and cool for 10 minutes before serving. If freezing, freeze in a single layer until solid and then transfer to a freezer-safe bag.

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