A healthy, kid-friendly, spinach muffin with vegetables and no oil, no added sugar and no butter! Make these guilt free veggie muffins in less than 30 minutes. You’ll get your vegetable servings in pretty easily with these healthy bites. Jump to recipe to get started!
Sweet muffins have so much sugar. Most have several cups of SUGAR. These veggie muffins have a very minimal amount, 3 tbs. to be exact and its still pleasantly sweet. While sweet muffins are a family favorite, I like to change it up a bit so meals are that much more healthy. Kids are often finicky when it comes to vegetables. Some will consider one vegetable there favorite for years and then turn their nose to it. While I always suggest always offering vegetables consistently. Children tend to learn independence at a certain age and want to express that. Once they get over that hump, as long as your consistent with offering, they will usually learn to love the food again.
Why You’ll Love This Healthy Veggie Muffin Recipe
- Protein Rich One muffin is packed with vegetarian protein like cheese and milk. You can create a well balance meal in a jiffy.
- Veggie Packed – This muffin is packed with spinach and carrots, packing a great nutritional punch in every bite
How to Make Spinach Muffins – step by step
First you’ll want to grate your carrots, or you can just buy them shredded. Then gather all your ingredients and blend the applesauce, spinach, banana, 1/4 cup almond meal, sugar and coconut oil.
Give it a whirl and blend it.
You’ll then want to add the flour, baking soda, baking powder and salt into a medium bowl.
Next mix the green mixture into the flour mixture. Tip: Do Not Over Mix
Now give it a little mix. Not too much, remember! It’s not the most photogenic, but trust me you won’t be able to taste any of the spinach.
Add the carrots and zucchini. If you wish to add zucchini make sure you only add a few teaspoons and it’s well drained.
Mix the ingredients until well incorporated, again careful not to overmix. Here’s a pro tip for you: Use a cookie scooper! A cookie scooper really does come in handy. Trust me it will save you time and keeps your hands cleaner.
Now line a muffin tin or grease it if you wish. If using a mini muffin tin, make sure you reduce the cook time to 8-9 minutes. Fill the silicone cups 3/4 full. If you fill it entirely your muffin will overflow.
Now you’re ready to bake it for 15-17 minutes. As a friendly reminder, if using a mini muffin, make sure you cut baking time to 9-10 minutes as smaller pans will cook much faster. Best way to check for doneness is if it’s clean when the toothpick is inserted. Enjoy room temperature or warm.
The Best Vegetable Muffins
These homemade muffins are a great way to switch up your usual routine. These muffins are great for a grab and go breakfast for Mom and Dad as well as being a great lunch for a toddler. They keep in the fridge for several days, so they are great for meal prep.
Healthy Veggie muffins
These vegetarian muffins are packed full of fiber and will provide a well balanced meal for your toddler. They are loaded with fresh veggies, and are a great source of vitamins, iron and potassium. These savory muffins are a great way to sneak in some extra goodness into the whole family’s diet!
Veggie Muffins for Baby Led Weaning
This is great for baby led weaning an older child. You can can cut it small enough to your comfort and it packs a great nutritional punch. Plus it also introduces them to green foods.
It can be super hard to get vegetables into toddler’s diet, but these veggie muffins are a great way of sneaking them in! They will love the green color of the muffins without even realizing it’s packed full of spinach and broccoli! Spinach is a wonderful green veggie packed with so many vitamins and minerals. Thankfully it’s very mild in flavor. I’ve included applesauce and banana to sweeten up the recipe. The hint of coconut also sweetens up the senses. You might also want to do a theme day and call these the incredible hulk muffins. Find some plates or napkins to match and call it a small party at home. It’s simple things that make children more enthusiastic and willing to try.
Top Tips for making Green Monster Veggie Muffins:
- Tip: you can also blend the carrots in with the wet ingredients, if you have super picky eater who picks out veggies out of their food.
- Don’t over mix batter, or you’ll get a chewy muffin!
- You may add a couple more tablespoons of sugar if you want a sweeter muffin, but I feel like this is already pleasantly sweet.
- If you like feel free to add some mini chocolate chips.d
- Can you freeze these?
- This recipe is best fresh. There are no preservatives in the recipe and the patty tends to break down over time if frozen.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days. Wrap a paper towel around it and microwave for 15 seconds or so.
- Can I use a food processor if I don’t have a blender?
- I prefer the blender because it’s usually used for foods that will end up mostly liquid. A food processor is better for foods that will end up being mostly solid.
- Can I substitute wheat flour for all purpose flour?
- I don’t suggest it, as most times wheat flour as a substitute will change the texture of the muffin, often times being too densed.
- What happens when you overmix batter?
- If you overmix batter you will end up with long strands of gluten and a tough chewy baked end product.
- What if I don’t have almond meal or flour?
- I added the almond meal for extra protein, but you may substitute the nut flour with all purpose flour.
- How do I make my muffins light and fluffy?
- Try having placing your eggs, butter and milk on the counter about an hour before you start baking. If you keep them at room temprature, it helps them form a smooth mixture, trapping air and expanding when heated in the oven. This expansion will make your muffins lighter.
- How do you keep muffins fresh longer?
- If you want to store muffins for longer, line an airtight container with a paper towel. Store the muffins in one layer only. Place another layer of paper towel on the top of the muffins and close. The paper towel will keep the muffins from getting soggy.
Watch how to make it!
Note: Want to know how to make it? Watch below!
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Check out these other healthy muffin ideas!
Banana Zucchini Bear Muffins
Chili Cornbread Muffins
Freezable Egg McMuffin
Savory herb and Cheese Muffins by Imagelicious
Vegetable Savory Muffins by Healthy Little Foodies
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Green Monster Veggie Muffins
- 1 c. apple sauce
- 1 c. spinach lightly packed
- 1 ripe banana
- 1/4 c. almond meal
- 4 tbs. sugar
- 3 tbs. coconut oil
- 1.5 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. shredded carrots
- Cooking spray
- Preheat oven to 350F
- In a blender, combine apple sauce, spinach, banana, almond meal, sugar, and coconut oil. Blend until smooth.
- In a large bowl, mix flour, baking powder, baking soda, salt
- Mix green mixture into flour mixture until well combined, making sure not to overmix. Add in shredded carrots
- Grease a muffin pan, or use silicone liners and prepare pan. Bake for 15-17 minutes, or until toothpick comes out clean