Go Back

Spinach Apple Mini Muffins

chef Laya
These soft and naturally sweet Spinach Apple Mini Muffins are made with fresh spinach, apple, and warm cinnamon. They are an easy, kid-friendly snack that works well for breakfast, lunchboxes, meal prep, and afternoon treats. The mini size makes them perfect for little hands, and the muffins can be stored or frozen for later.
Print Recipes Pin Recipe
Prepr Time 15 minutes
Cooking Time 15 minutes
ToTal Time 30 minutes
Type of plate Breakfast, Snack
kitchen American
Serving 6

Ingredients
  

  • 1 cup packed fresh baby spinach
  • 1 medium sweet apple peeled and grated
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • ¼ cup milk
  • ¼ cup neutral-flavored oil such as avocado or vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan or line it with mini muffin liners.
  • Wash the spinach thoroughly and pat it dry. Peel and grate the apple. If the grated apple releases a lot of liquid, gently squeeze out some of the excess moisture.
  • Add the spinach, applesauce, eggs, milk, oil, and vanilla extract to a blender. Blend until the spinach is finely incorporated and the mixture is smooth.
  • In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  • Pour the blended wet mixture into the bowl with the dry ingredients. Add the grated apple and gently stir with a spatula until just combined. Do not overmix the batter.
  • Divide the batter evenly among the prepared mini muffin cups, filling each cup about three-quarters full.
  • Bake for 12–15 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Serve warm or at room temperature with yogurt, fresh fruit, or another favorite breakfast or snack accompaniment.

Notes

  • Use baby spinach for the mildest flavor.
  • Do not overmix the batter, or the muffins may become dense.
  • Begin checking the muffins at 12 minutes because mini muffins bake quickly.
  • If using frozen spinach, thaw it completely and squeeze out excess moisture first.
  • For a sweeter muffin, use a naturally sweet apple such as Honeycrisp, Fuji, or Gala.
  • If serving toddlers, ensure the muffins are soft, cooled, and appropriate for their age and eating abilities.