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green muffins in a vintage muffin tray
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5 from 5 votes

Green Muffins They Will Actually Eat

Fit an entire bag of spinach into these delicious, naturally sweetened spinach muffins the kids will just love. They won't even mind the greens!! Make a double batch and save in the freezer for a busy week.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Dessert
Keyword: green muffins
Servings: 10 serves
Calories: 174kcal


  • Muffin Tray


  • 3/4 cup pureed spinach (see notes)
  • 1/2 cup Greek yogurt unsweetened
  • 1/4 cup unrefined coconut oil melted
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 cups white whole wheat flour
  • 1/2 cups coconut sugar (you might want to up this to 3/4 cup if your kids prefer sweeter muffins)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt


  • Preheat the oven to 350F (175C) and spray a muffin tin with cooking spray (I use fractionated coconut oil)
  • In a large bowl, combine the pureed spinach, yogurt, coconut oil, eggs and vanilla
  • In a medium bowl combine the flour, coconut sugar, baking powder, baking soda and salt
  • Add the wet ingredients to the dry and mix well until a batter forms
  • Pour the batter into the muffin tin so that each one is about 2/3 full
  • Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before removing to a cooling tray and allowing to cool completely
  • Store in an airtight container or freeze for later


To puree the spinach just pop raw spinach into a high speed blender and blend until smooth. Use the tamper to push spinach down continusouly. It should be smooth with no bits. If you are having trouble with it coming together then add some water 1tsp at a time until smooth.


Calories: 174kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 214mg | Potassium: 166mg | Fiber: 2g | Sugar: 6g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg