Go Back

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


  • 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


  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.