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Spinach muffins have become a family favorite. I make them whenever I have a large bag of fresh baby spinach that needs to be used quickly. They feel like a treat but have less sugar than many store-bought muffins, and the spinach gives them a vibrant green color without a strong spinach taste. Aren’t they beautiful?
My goal when creating this recipe was to make muffins that taste indulgent while adding some extra greens. The recipe uses cane sugar because I love the light crunch it creates around the edges when it caramelizes. I have tried maple syrup as a substitute, but I always come back to the sugar version for that texture and edge crunch.
Coconut flakes for more flavor
One morning I made a mini version of these muffins and added coconut flakes. The result was delicious. The mini size gives a pleasant crunchy bite in every mouthful, and as they cool the coconut flavor becomes even more noticeable. Both warm and cooled, they are tasty.
White whole wheat flour for more nutrients
I prefer white whole wheat flour to traditional whole wheat in soft baked goods because it’s milder and lighter in color while retaining the same nutrients. It creates a beautifully green muffin without the heavier flavor of regular whole wheat. You can use either all-purpose or white whole wheat flour for great results.
Helpful baking tools
For regular-sized muffins I usually use paper liners for easy cleanup. For mini muffins, the cups are so small that I recommend skipping liners and using a baking spray with flour for best release. A good non-stick mini muffin pan is worth the investment—it makes cleanup easier and prevents tearing. A 1-tablespoon cookie scoop is handy for portioning batter evenly into the mini cups.
Freeze the muffins for later
Muffins freeze very well, which is one of the reasons I love making them. One batch can supply snacks for a couple of weeks when stored properly. Once cooled, place muffins on a baking sheet in a single layer and freeze for 1–2 hours until firm. Then transfer to a freezer-safe bag and store for up to three months. Reheat thawed muffins at room temperature or microwave briefly (about 30 seconds per muffin) if you prefer them warm.
Also, check out other seasonal mini muffin ideas on the site for more veggie-forward treats.
Mini Spinach Muffins with Coconut Flakes
Vibrantly green and coconutty mini muffins
Snack
American
Ingredients
- 1 cup packed baby spinach
- 1 egg
- 1/2 cup milkI used whole milk
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour or white whole wheat flour
- 1/2 cup coconut flakesunsweetened
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
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Adjust oven rack to upper-middle position and preheat to 375 F.
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In a high-speed blender, blend spinach, egg, milk, oil, and vanilla extract until smooth.
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In a bowl, combine flour, coconut flakes, sugar, baking powder, and salt.
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Gently fold the wet ingredients into the dry ingredients with a rubber spatula. Do not overmix.
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Spray a mini muffin tin with a baking spray that contains flour. Using a 1-tablespoon cookie scoop, fill each cup about two-thirds full.
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Bake for about 13 minutes, until set and lightly golden at the edges.
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Cool in the tin for 5 minutes, then transfer to a wire rack. To freeze, arrange in a single layer until firm, then store in a freezer-safe bag.
Recipe Notes
You can substitute 1/2 cup of coconut flakes with 1/4 cup almond flour or 1/4 cup all-purpose flour.
Spinach Muffins
Vibrantly green and subtly sweet spinach muffins for the whole family.
Snack
American
Ingredients
- 2 cups packed baby spinach
- 2 eggs
- 1/2 cup avocado oil
- 3/4 cup milkI used whole milk
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour or white whole wheat flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
Instructions
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Adjust oven rack to middle position and preheat to 425 F. Line a muffin tin with paper cups.
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In a high-speed blender, blend spinach, eggs, oil, milk, and vanilla extract until smooth.
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In a bowl, mix flour, baking powder, salt, and sugar.
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Fold the wet ingredients into the dry ingredients gently with a rubber spatula. Avoid overmixing.
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Use an ice cream scoop to divide batter among the lined muffin cups.
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Bake at 425 F for 10 minutes. Lower the oven to 350 F and bake an additional 7–9 minutes, until a toothpick inserted comes out clean.
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Cool on a wire rack for 10 minutes before serving. To freeze, freeze in a single layer until solid, then transfer to a freezer-safe bag.
Let’s test out this recipe
I’m grateful to have a recipe tester, Kayla, who tried this out and shared honest feedback. Kayla is a beginner home cook still in high school, and her notes are useful for others learning to bake.
Kayla: “I was hesitant at first because of the green color, which reminded me of Shrek and pesto. As an inexperienced baker who usually uses boxed mixes, I was surprised at how approachable this recipe was. Blending the wet ingredients made a lovely green, almost matcha-like color. The batter felt gooier than I expected, but I didn’t add more flour and the muffins turned out with perfect texture—moist inside and slightly crisp around the edges. The muffins rose a lot and smelled amazing. The coconut added a nice crunch, though unsweetened coconut tastes a little bitter on its own. I could hardly taste the spinach despite the vivid color, which was a plus for me. These are a fun way to add vegetables to a snack, and their spooky green color would be great for Halloween. If you prefer sweeter muffins, add a bit more sugar or top them with icing.”
Heejee: I’ll add a few tips. For kids, call them “Shrek,” “Grinch,” or “Hulk” muffins for extra fun. Mini muffin batter is runnier than regular muffin batter—this is normal. The cane sugar creates a pleasant crunch at the edges; if you switch to maple syrup or honey, you’ll lose some of that crispness. If you want softer muffins with less browning, bake at 350 F until a toothpick comes out clean. If you omit the coconut flakes, add an extra couple of tablespoons of flour to maintain structure.
Hello from Kayla: “I’m Kayla and I’m trying new recipes from this blog. I hope my beginner perspective helps others who are learning to bake and gives you a few laughs along the way!”