Spinach Muffins

Spinach muffins are soft, savory, and packed with wholesome ingredients, making them a perfect grab-and-go option for breakfast or snacks. Fresh spinach blends right into the batter, adding moisture, color, and nutrition without overpowering the flavor.

These muffins are simple to prepare and ideal for meal prep. Whether served warm out of the oven or packed into lunchboxes, they’re a practical and delicious way to enjoy more greens.

Ingredients You’ll Need

A handful of simple ingredients come together to create these tender, flavorful muffins.

• 1 cup fresh spinach, finely chopped
• 2 large eggs
• 1/2 cup milk
• 1/4 cup olive oil or melted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded cheese (such as cheddar or mozzarella)

How to Make Spinach Muffins

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a medium bowl, whisk together the eggs, milk, and oil until well combined.
3. Stir in the chopped spinach.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. Fold in the shredded cheese.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
8. Bake until the muffins are set and lightly golden on top.
9. Let the muffins cool in the pan for several minutes before transferring to a wire rack.

Tips, Variations & Storage

• Finely chop or briefly pulse the spinach for a smoother texture.
• Add diced cooked bacon or sautéed onions for extra flavor.
• Avoid overmixing to keep the muffins light and tender.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze cooled muffins for up to 2 months and reheat as needed.

Frequently Asked Questions

Can I use frozen spinach?
Yes, thaw it completely and squeeze out excess moisture before adding it to the batter.

Do these muffins taste strongly like spinach?
No, the flavor is mild and balanced by the cheese and seasoning.

Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I make them dairy-free?
You can use dairy-free milk and cheese alternatives if needed.

Spinach Muffins

Soft and fluffy spinach muffins packed with nutrients—perfect for toddlers, lunchboxes, or a healthy snack.

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Servings:12 muffins

Calories:135

Ingredients Method Notes

Ingredients

  

• 1 cup fresh spinach packed
• 1 ripe banana
• 2 large eggs
• ¼ cup milk
• ¼ cup olive oil
• 1 cup all-purpose flour
• ½ cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Method

 

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease.
2. In a blender, combine the spinach, banana, eggs, milk, and olive oil. Blend until completely smooth and bright green.
3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
4. Pour the spinach mixture into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling about ¾ full.
6. Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days. These muffins freeze well and can be reheated for quick breakfasts or snacks.