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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


  • 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


  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 that has flour in it. Using a cookie scoop, divide batter into muffin cups. Fill about 2/3 of each 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.

Recipe Notes

You can substitute 1/2 cup of coconut flakes with 1/4 cup of almond flour.