Easy Spinach Muffins for Kids (Hidden Veggie Recipe)
Looking for an easy way to get more greens into your kids? These Easy Spinach Muffins are soft, delicious and packed with hidden goodness. Perfect for lunchboxes, healthy snacks and fussy eaters, they're a simple family favourite that's as nutritious as it is tasty.
Why You'll Love These Hidden Veggie Muffins
The secret ingredient is spinach – one of the most nutrient-rich leafy greens you can eat. It's naturally rich in iron, calcium, fibre, folate, and vitamins A & C to support growing bodies.
Even better? The spinach blends right in, making these muffins a great way to sneak extra veggies into your little one's day (mum win! 😉).
Simple, Healthy & Family-Friendly
These spinach muffins are quick to make using fresh or frozen spinach. Sweeten with date syrup, maple syrup, agave, or leave the sweetener out altogether for a naturally wholesome snack.
Perfect for school lunchboxes, morning tea, after-school snacks, or freezing for busy weeks.
We hope your family loves these healthy green muffins as much as ours does!
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Easy Spinach Muffins for Kids (Hidden Veggie Recipe)
Healthy Snacks NZ
20 minutes
185
New Zealand
Snack
These easy spinach muffins are a healthy hidden veggie recipe kids will actually enjoy! Soft, fluffy and packed with spinach, they're perfect for school lunchboxes, after-school snacks and freezing ahead for busy weeks. Made with fresh or frozen spinach, they're a delicious way to add extra greens to your family's day.
Ingredients
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1 cup flour, whole wheat
1 cup flour, plain
2 tsp cinnamon, ground
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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3/4 cup milk, blue top (organic if possible)
1/4 cup date syrup (or any other sweetener of your choice)
1 banana, large, peeled
120g spinach (frozen or fresh)
100g butter, unsalted, melted
1 egg, large (organic if possible)
2 tsp vanilla, extract
Directions
Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases or use a silicone muffin tray. If using a regular muffin tin, lightly grease it with cooking spray or butter.
Combine all the dry ingredients in a large mixing bowl and stir until well mixed.
Add all the wet ingredients to a blender or food processor.
Blend until smooth, ensuring the spinach is completely pureed.
Pour the wet mixture into the bowl of dry ingredients. Fold together gently until just combined. Do not overmix, as this can make the muffins dense.
Divide the batter evenly between the prepared muffin cases, filling each about three-quarters full.
Bake for 20 minutes, or until the tops spring back lightly when touched and a skewer inserted into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.