Monster (Spinach) Muffins

Amelia has pretty much always had an aversion to green foods. No matter what I did (and believe me when I say I’ve tried every method of getting green food into her), she really wouldn’t eat much green food even as a baby. I remember making these muffins thinking she would definitely love them because she loves all things muffins. Nope. I ended up giving them to my cousins son (who loved them!).

Fast-forward to now and Matilda is the complete opposite. One of her favorite foods is guacamole and she’ll eat cooked spinach right from the pan. It’s honestly amazing to see how two kids raised in the same house can have such different flavor and texture palates. Matilda also loves muffins because she can feed them to herself, so this morning, I decided to make her some spinach muffins.

Amelia helped me make them for Matilda and she kept saying “Ewwww Mommy, it’s greennnnn. It’s monster juice. AHHHHH”. So, I called them Monster Muffins and low and behold Amelia ate an entire muffin straight out of the oven. I’m still shocked. img_1466

Matilda ate one too…. and so did our dog, Pepper. Oops!

These muffins are amazing because they have an entire box of spinach in them, no sugar and are sweetened naturally. I won’t feel guilty about her eating these in bulk, that’s for sure!

Monster (Spinach) Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print


  • 2 cups flour (I used whole wheat, but any flour works)
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 5 ounces raw baby spinach
  • 1 large banana (the browner, the better)
  • 1/2 cup maple syrup (or honey)
  • 3/4 cup milk, any kind
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, unsalted and room temperature


  1. Preheat oven to 350, and spray a muffin pan cooking spray. Set aside.
  2. In a large mixing bowl, combine all dry ingredient and set aside. img_1456
  3. Using a blender, blend the raw spinach, banana, maple syrup/honey, milk, egg, vanilla, and butter until completely pureed. img_1457
  4. Pour the puree into the dry ingredient bowl, and fold together gently until just combined (do not over-mix). img_1460
  5. Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning. img_1462
  6. Cool before serving. Enjoy! img_1465

Adapted from:


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