Popeye Muffins

Popeye Muffins @ thegreenforks.com

It’s no secret that I am a big advocate for sneaking veggies to your children. Just last Friday I posted a recipe for Magic Veggie Muffins. Since that recipe (in theory) allows you to use any vegetable/fruit combination, you could probably make those spinach muffins as well.

This recipe is much different though.

This recipe is tailored specifically for using fresh spinach. One whole 6-ounce bag to be exact.

With the help of the mashed banana and the cinnamon, you can’t even taste the spinach. You’re kids will never know. They will simply be a Green Muffin to them. And isn’t that just all the more enticing to a child?

Spinach Muffins | http://laurassweetspot.com

Once when I was a kid, my Mom found a recipe for “Popeye Muffins” in a magazine. She made them for us the one time. I can’t remember whether I liked them or not, I just remember that she made them and that the recipe used frozen spinach. The muffin wasn’t green like these though, it had swirls of spinach throughout, similar to cakes/muffins made with shredded zucchini.

Anyways, that barely tangible memory of the muffins my Mom made, inspired me to create these muffins.

I am really happy with these muffins. And my daughter is really happy with these muffins.

Most importantly, her body is really happy with the extra dose of nutrients these deliver.

*If you like these, try my Secret SPINACH Double Chocolate Muffins! I took this recipe and used more natural sweeteners and changed up the flavor by adding cocoa powder and chocolate chips.*

Spinach Muffins | http://laurassweetspot.com

4.9 from 59 reviews
Spinach Muffins
Author: 
Serves: 16 muffins
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup canola oil
  • ¾ cup milk
  • 1 (6 ounce) bag fresh baby spinach
  • ½ cup mashed banana (from about 1 to 2 bananas)
  • 2 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
  4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
  5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.

 

 

278 Responses to “Popeye Muffins”

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  • Christina August 7, 2013, 1:38 pm

    I just got done making these, yum! They are a hit in our house!!

  • lmachell August 8, 2013, 6:20 am

    Yay! I am so happy to hear that : )

  • Kelli August 9, 2013, 8:20 pm

    My boys loved these muffins! I told them they were John Deere muffins! They love green stuff if its JD! My four year old couldnt get enough of them!

  • lmachell August 10, 2013, 1:43 pm

    haha John Deere- so cute! I’m very happy that they liked them : )

  • Kathleen March 18, 2015, 1:28 am

    Love the John Deere idea!! My boys will love that!! Thanks!! Can’t wait to make these!!

  • Jen August 18, 2013, 11:49 pm

    Hello from VT! Just stumbled upon your blog last night and was so excited about trying this recipe today! They are amazing! I’m trying to find healthier choices during pharmacy school to keep my brain and body in top shape. So happy I found your blog last night with all these fantastic recipes I am so eager to try out! Thank you!

  • lmachell August 19, 2013, 7:24 pm

    I am incredibly happy to hear that Jen! I hope I can help you with that : )

  • Carlynn August 22, 2013, 6:10 pm

    Hi! These sound amazing and I would love to make them for my little one. However, could I just use more all-purpose flour instead of the whole wheat flour? I was hoping to make them with stuff that I have already and don’t have any whole wheat flour on hand.

  • lmachell August 26, 2013, 5:25 am

    Absolutely! I just whole-wheat to make them a bit healthier.

  • Summer S. August 24, 2013, 5:06 am

    Love this! Do you have a gluten free alternative? Would love to make these and use for my blog with credit to you! Thx :)

  • lmachell August 26, 2013, 5:28 am

    Honestly, I haven’t had the chance to do much experimenting with gluten-free substitutions… at the moment the best I can suggest is using one of those gluten free mixes. Sorry I couldn’t be more help!

  • noelle a June 27, 2015, 8:13 pm

    just made with gluten free allpurpose flour. super simple just substitue a gluten free allpurpose flour into recipe ie use 2 cups GF flour and bam you are on your way to making gf muffins! :) good luck these are amazing by the way i also added 2 carrots into my blender for added veggies and decreased sugar to 1/4c sugar and 1/4c honey… yum yum

  • Tammy Carew January 30, 2016, 11:50 pm

    I always substitute flour with cooked Quinoa and you have gluten free…. So Delish… I think they taste better gluten free…

  • Amanda April 13, 2016, 7:23 pm

    When you say you substitute cooked quinoa for flour, you just cook it with water? Do you puree it before adding it in the mix?

  • MK August 24, 2013, 11:41 pm

    I just made these, they’re great! Taste just like regular banana muffins. I used 1 cup wholemeal flour & 1 cup plain white flour and it worked well.

  • lmachell August 26, 2013, 5:28 am

    Thanks Mk!

  • Rachelle B. September 10, 2013, 7:17 pm

    I was really excited when I saw the title on my friends FB page and thought I would take a look – these ingredients are awful for something that’s supposed to be healthy. I suffer from a gluten intolerance and my family (yes, including my kids) follow the Paleo/primal lifestyle.
    1. Wheat, including whole wheat, is NOT healthy. Most “wheat” nowadays is a GMO hybrid that is awful for our kiddos little tummies. Unless you directly know the farmer and pesticides they use and seeds they plant with; you may as well skip the flour all together. May I suggest the much healthier coconut flour, flaxseed meal or almond flour??
    2. There is as much sugar in this recipe as a can of soda. Sure, it’s sugar which is much, much better than Splenda or Stevia but sugar can still cause unhealthy (and unnatural) energy spikes in children followed by foggy crashes that are not good for their system. The bananas have PLENTY of natural sugar in them without adding extra garbage. If you insist on a sweetener in your baked goods – may I suggest raw, local & unfiltered honey. Sweet and good for you! There are websites that can convert sugar to tablespoons of honey as a recipe substitute.
    3. I’m probably wasting my time here but canola oil? Seriously?? You say you’re all about raw and natural foods but canola oil?! Coconut oil is a much healthier alternative to ANY kind of oil on the market (this includes all veg.,peanut, olive, etc.) Most companies can get away with putting fillers in oil – it’s astounding the amount of corn syrup they put in them from corn that’s not even really corn. You may as well give them French fries.
    I am not digging any deeper into your blog but its disappointing you say you follow a natural, raw & healthy diet… I really hope you don’t encourage people to give these to their children with the recipe as is.
    Unless the vanilla extract is labeled organic, it probably has corn syrup garbage fillers in them too. You should probably let people know that.
    Oh, and unless the spinach is from a local farmer that you can buy from or it’s labeled organic at the store – you MUST wash it before eating – or you’re passing pesticides on to your children in small but eventually toxic amounts.

  • lmachell September 12, 2013, 12:19 pm

    You bring up some good points. Particularly about GMO products. If you buy organic non-GMO canola oil then that problems is solved. Although I agree that coconut oil is an all around better substitute. I LOVE coconut oil. And without taking gluten into consideration, you can easily avoid GMO in flour by buying organic as well.
    But really what I want to point out is that I never said anything about being RAW. I very clearly write in my about page that I am an average, unhealthy American trying to make my diet and my family’s diet into something healthier and more natural. My blog is all about transitioning into a healthier lifestyle for your family in a realistic way. Most families will find this recipe as something realistic that they can manage and that their kids will eat. And it is a lot better than the pre-packaged, processed blueberry muffin they buy for them at the store. I definitely think other flour alternatives would be better and organic, natural sweeteners would be a plus as well. But not everybody has access to or can afford coconut flour, almond flour, raw honey, or even coconut sugar.
    So, thank you for the advice. But please understand that my blog isn’t about being an extremist with natural raw foods, it’s about bringing the average processed food family into a more natural lifestyle one tiny, manageable step at a time.

  • suz November 6, 2013, 4:29 am

    You really handled that comment well. I am going to make these tomorrow. Have you tried it with coconut oil? I was thinking of making that substitution.

  • lmachell November 6, 2013, 3:07 pm

    Thanks Suz! And no, I haven’t tried the coconut oil myself, but I am certain that it will work perfectly. I have never had a problem substituting coconut oil anywhere that it has called for canola oil.

  • Kerrigan January 26, 2016, 10:58 pm

    I only use coconut oil! & they taste great!!!

  • Michelle May 3, 2014, 3:46 pm

    Yes, you handled that very well! While I was reading through the recipe, I was making a few changes in my head, like using organic products etc, but many of the choices in the recipe are such an improvement compared to the over the counter “blueberry” muffins etc. Its all about healthier choices that the average person can incorporate into their lives. I really have an issue with the all-or-nothing mentality of some people. Sure they are great suggestions, but often if people try to do this they end up getting frustrated and quitting all-together. I love your recipe and your approach to healthier eating. I will be making these muffins asap! Thank-you so much!

  • lmachell May 8, 2014, 12:36 am

    Exactly! Thank you Michelle.

  • Kelly November 24, 2013, 1:26 am

    Wow. Seriously!!
    I agree you handle replying to that comment well.

    I can’t believe someone would write something so rude!!! I agree you can substitute; coconut oil, almond flour less sugar, whatever. But that’s where you make the recipe your own & substitute to what you have on hand & your family needs. Of course if you are gluten free you couldn’t make this recipe with wheat flour! That woman was just being rude. But you handled your reply with class.

    And I can’t wait to make these, with a few subsituies for my family soon!!!! They will go crazy over the green!! Thanks for posting!

  • lmachell November 27, 2013, 9:31 am

    Thank you so much Kelly!! I appreciate you having my back. And I hope your family enjoys the muffins : )

  • Marie December 24, 2014, 7:29 pm

    Thank you for this recipe! I am going to try it and call them “Grinch cupcakes” for my extreme picky eater. I would love to be able to afford to shop all organic but for us, health foods such as coconut oil, almond milk or truvia sweetener are a luxury. I’m just grateful we have food to eat at all and live in a good, warm house.

  • lmachell December 29, 2014, 1:42 am

    I hear you Marie! We can only do what we can do. I can’t afford to buy all organic either, but I try to make smart decisions when I am able to. Hope that you like these muffins!

  • Lisa January 5, 2015, 3:23 am

    May I please just applaud your response. Very well spoken and every tiny step is better then no step at all. I need to read more of your blog!

  • lmachell January 8, 2015, 9:51 pm

    Thank you so much Lisa!

  • Diana Meredith February 28, 2016, 11:19 pm

    I know this was years ago, but you really did handle that comment well. If people want to make extra substitutions to a recipe based on their dietary needs, great. Most of us can eat gluten without any problems, though. :)

  • S October 31, 2013, 4:20 pm

    LMAO.. so much misinformation, and a snotty approach, no less.
    To each their own, I suppose.

  • Tess October 31, 2013, 7:20 pm

    Kudos to you, Laura, for such a level-headed and well-reasoned response to the original post.

  • lmachell November 1, 2013, 6:48 pm

    Thank you Tess!

  • Elizabeth March 16, 2014, 9:00 pm

    Wheat is actually one of the crops that is not GMO. A variety of GMO wheat has not been approved by the FDA for consumption/production. So, that is one product that you don’t have to worry about as far as GMO. (Check wikipedia for basic infer about wheat/GMO.)

    She is very ill-informed and I just wanted to set that straight. I think that you covered the rest of her arguments very well.

    If someone is paleo/gluten free, great for them. But don’t try to force your eating habits on everyone else. She was very passive aggressive.

    I have these in the oven now. I always try out new recipes as written (we have no food allergies in our house), and then make changes after I have tried the “original.” The batter was tasty after I licked the spatula. :) My kids aren’t into green food, but I’m hoping that these “Leprechaun Muffins” will help them see that green isn’t bad!

  • lmachell March 22, 2014, 8:55 am

    THANK YOU Elizabeth! I appreciate your support and advice. I didn’t know that about wheat. And I hope your kids weren’t put off by the Green of the muffins! haha.

  • HWoods August 1, 2014, 2:43 am

    I’m not sure you’re correct about wheat and non-GMO. There may be some varieties, but most wheat IS GMO. Read “Wheat Belly” for more detailed information. They had to modify it to make the heads heavier with the grain. Then they had to modify it to make the stalks shorter so the heavy heads would stay standing. They never really studied these new varieties to verify that they’re fit for human consumption. We’ve been gluten free for a year now. I’d never try to force my opinion on someone–I wasn’t ready to quit wheat until I was ready! But after getting different information, I was amazed to learn that even the Einkorn variety (ancient wheat) has a very high glycemic index–wheat’s GI is as high as table sugar! Grains do damage to the lining of the intestine so it is constantly in a state of repair. Bad things. And when we dropped grains, so did a lot of weight and many tummy issues in our house. It’s fascinating to learn more about food, health, and nutrition. Never stop learning! :)

  • Moe April 28, 2014, 8:49 pm

    Chickpea flour is an excellent substitute for this recipe or any muffin recipe.

  • Penny January 1, 2015, 5:11 pm

    What would the conversion be if using chickpea flour? I have some just waiting to be used.

  • lmachell January 2, 2015, 1:28 am

    You can’t substitute out the flour here for chickpea flour. Chickpea flour has a very distinct quality to it for baking- there is no gluten and it is highly absorptive, it also has a strong beany flavor. You can’t substitute with spelt flour or possibly a gluten free baking mix though.

  • eileen March 17, 2015, 2:35 am

    omg, i cannot stand self righteous food snobs like this.

  • j May 10, 2015, 10:44 am

    You’re an asshole.

  • noelle a June 27, 2015, 8:15 pm

    you should really let people live their own lives.. use gf all purpose flour and organic goods. decrease sugar on your own without leaving judgemental comments…

  • Yarrow August 26, 2015, 8:03 pm

    I’m not sure why you even bothered looking at this recipe, given all your restrictions, except to troll and show how much you “know”. Not all of us are so delicate, but if you are, you should probably stick to making up your own recipes. And also, since you are following the supposed Paleo lifestyle, maybe critically examine a diet where whole food groups, such as dairy, are out because supposedly human’s aren’t supposed to eat them (except that many of us ARE descended from ancestors who HAVE adapted to using it as a healthy food source by continuing to make digestive lactase into adulthood), while at the same time embracing things like highly processed foods like canned coconut cream and oil. ALSO keep in mind, especially if you are going to be sending your kid to school with your home cooked food, that some kids are DEATHLY ALLERGIC (orders of magnitude worse than your “intolerances”) to all nuts, and that can include coconut.

  • Melanie February 1, 2016, 12:23 pm

    Although I may have said it more kindly, I do agree with those points. That being said, I made this muffins last night with the following modifications and they are delicious (kids agree): Frozen organic spinach (6 oz), tsp raw honey instead of sugar (added to wed ingredients), organic unsweetened applesauce instead of oil, a handful of small good quality mini chocolate chips for a drop of extra sweetness, oat flour instead of wheat (I pulverized my own organic rolled oats).

  • Sonia February 11, 2016, 11:42 pm

    Really? I see what you are saying but you didn’t have to rip this poor girl’s recipe apart and be hateful. Quite frankly, you sound snobbish.

  • Sonia February 11, 2016, 11:43 pm

    My reply is directed toward Yarrow.

  • Sonia February 11, 2016, 11:50 pm

    I meant Rachelle…sorry!!!

  • Rob Smithe April 27, 2016, 1:53 pm

    @Rachelle – I agree with you on certain points. I thought this blog was about eating whole foods (unprocessed), in their natural state, so I, too, was surprised to see a recipe with enriched white flour and sugar.

  • Melissa July 1, 2016, 9:08 pm

    You are ridiculous. People have been eating baked goods with sweeteners, flour, and wheat flour for -years- and who has died from it? Seriously? Sure there are things that are healthier that you can swap, but good GRIEF.

  • Sam July 23, 2016, 4:11 pm

    Just a little background on myself, I work in the agriculture industry. You might assume that would give me a bit of a bias on the GMO issue, but I can also assure you I’m well informed.

    1. I’d like to point out that people have been selectively breeding crops (and animals) for thousands of years to bring out desirable characteristics. This has allowed higher yields due to the stronger, more resistant, and healthier crops. With the growing world population and reduction of available farm land, developing higher crop yield per acre will be necessary to prevent starvation. While you may assert GMOs are harmful to health, there aren’t any credible studies that I’m aware of that show a link between any adverse health effects and consumption of GMOs. While there may be undiscovered effects, I would argue that these would be very minor compared to the effects of starvation, otherwise I’m sure they would have been noticed in a world where nearly every (possibly just every) crop grown has some history of genetic modification.

    2. The idea that organic food is healthier because of a lack of pesticides is untrue. While there may be some organic crops that are pesticide free, the law only mandates that to be classified as organic no MAN MADE pesticides may be used. Naturally occurring pesticides may still be used. However these pesticides are far less regulated and far less effective than their man made counterparts. This means they are not as closely watched for impurities and over concentration of active ingredient (which is the deadly part of pesticides) and they must be applied in greater quantities. You might say that there’s no need for regulation because these natural chemicals are not as harmful, but studies show them to be just as carcinogenic per amount. Organic crops also have a significantly lower yield per acre (which is part of the reason they are more expensive than non organic), which reduces the amount of food produced for the population as a whole.

    To summarize, both GMOs and synthesized pesticides are important tools in the fight to feed Earth’s growing population. It appears the belief that these things are harmful is largely a cultural fad, as I have yet to find any credible studies on the harms of GMOs or nonorganic crops (if you know of any I would be more than happy to read them). While organic farming may have its benefits, it’s not the most efficient way of growing crops and I believe the benefits are not enough to outweigh the loss of crop yield. On GMOs, I believe the argument is somewhat moot, as realistically is say most nonGMO crops have been extinct for at least hundreds of years.

  • Rebekah R September 11, 2013, 11:36 am

    My kids loved these. We call them “Hulk Smash” muffins. :) I modified them a bit and used 1/4 c applesauce instead of the 1/4 c oil. I also used 1 c of soy flour instead of the 1 c of whole wheat flour and just 1/2 c sugar and a 1/4 c honey in place of the 3/4 c sugar. The turned out great!
    My question is, if you followed the recipe exactly, what would be the nutritional info (cal, fat, fiber, protein,etc)?

  • lmachell September 12, 2013, 11:34 am

    Glad your kids loved them. Not sure about the nutrition info. I will see about looking it up.

  • Julia October 31, 2013, 4:18 pm

    Just an fyi, there’s a great ‘nutritional calculator’ available for free through SparkPeople. You can add ingredients and amounts, either by entering it manually (if you have the nutrition labels handy) or choosing from their (pretty huge) library of ingredients. It totals everything up for you, and you can put in how many servings and such, and get the nutrition information. Voila!

    http://recipes.sparkpeople.com/recipe-calculator.asp

  • Sara September 16, 2013, 12:57 am

    I made these tonight and my one year old loved them! So did my husband! Great recipe- I will definitely make them again.

  • lmachell September 16, 2013, 7:23 am

    Thanks Sara! So happy that your family enjoyed them.

  • KD September 27, 2013, 4:21 pm

    These are a hit! I substituted sugar for honey, and added a chopped walnut, cinnamon and oat crumble on top. Yummy!

  • lmachell October 1, 2013, 8:40 pm

    Wooohoooo! That’s awesome KD!

  • Stephanie October 22, 2013, 5:06 pm

    I just made these and they are awesome! Even my son who won’t eat anything is eating it (I think just because it’s a cool green color). I did substitute the canola oil for coconut oil and used part sugar part honey. I might add a little extra banana next time.

  • sbatta November 2, 2013, 7:03 pm

    Just made these muffins and they turned out great! I substituted the canola oil with coconut oil, the sugar with unsweetened applesauce, and brown rice flour instead of the whole wheat (just because that’s what I had on hand). Can’t wait for my little guy to try them! Love your blog!

  • lmachell November 4, 2013, 10:45 am

    Great substitutions Sbatta! Thanks for sharing : )

  • julie November 6, 2013, 4:04 am

    Wow, great recipe! My son was begging for seconds. We will definitely make these again! Thanks :-)

  • Maren November 9, 2013, 3:26 pm

    I stumbled on your blog while looking for a spinach muffin recipe. This morning is the second time I have made them. My nieces (7 and 9) love them! They named them “The Grinch” muffins and who am I to argue? Thank you for the recipe. This is a keeper.

  • lmachell November 11, 2013, 8:20 am

    Haha that’s cute. Glad that your family enjoys them!

  • Leah November 13, 2013, 2:40 am

    Love these muffins. I stumbled on them as I was looking for a new way to get green into my daughters diet. She is a 4.5 year old that actually likes eating healthy, but not enough to eat spinach leaves.

    I made the following substitutions: 1 cup whole wheat pastry flour, 1 cup rolled oats, 1/4 cup flax seed (all mixed together using a food processor until flour consistency), I cut the sugar to 1/2 cup organic raw sugar, extra banana in place of the oil, flax milk instead of regular milk.

  • Jess Acs November 13, 2013, 3:18 am

    These look great and I’m always trying to add more veggies to my toddlers diet! I’m putting these on my list to try next week, thank you! :)

  • Krystal December 29, 2013, 1:44 pm

    My son and I made these yesterday and they were AMAZING! Thank you for sharing this delicious and health conscious recipe. I used spelt flour, by the way.

  • Kayla January 17, 2014, 10:51 pm

    Just pulled these out of the oven and let me just say… AMAZING! Stumbled upon this recipe when looking for a way to use up my extra spinach. YUM!

  • Nichole January 28, 2014, 11:37 pm

    We love these! A hit with the kids and adukts alike :) Do you have nutitional info like calories per muffin?

  • lia March 7, 2014, 10:55 am

    Hello i’ve tried your recipe. But unfortunately it didn’t get fluffy. What did i do wrong?
    And fyi, i think u’r recipe use too much sugar. The local banana that i use are sweet already, so my muffin’s taste are super sweet

  • lmachell March 7, 2014, 4:17 pm

    I think the level of sweetness all depends on your taste and your banana. I tried it with just 1/2 cup sugar and that was not enough for me. Either I like things sweeter or my banana wasn’t too ripe. Anyways, it is an easy enough fix- just lower the sugar down. And I don’t know why they didn’t come out fluffy- is your leavening out of date? No other reason they should not be fluffy with that amount of baking powder.

  • RefreshMom March 17, 2015, 7:58 am

    I wanted to add my .02 that you handled Negative Nelly upthread with a lot of grace. I’ve looked at the price of coconut flour and there’s no way the average family could use that in place of regular flour if baking was a regular occurrence (a batch of muffins would end up costing $10!).

    re: the muffins not being fluffy–baking is chemistry and every substitution is going to have an effect one way or another. Sugar has a lot to do with the texture of baked goods, not just the sweetness. Leaving out the sugar without decreasing the amount of liquid (bananas, milk, etc) will definitely result in a heavier muffin. That’s not necessarily a bad thing, it just won’t turn out like the original recipe.

    I’m looking forward to serving these to my boys for breakfast on St. Patrick’s day tomorrow. They love muffins and I thought it would be fun to give them something green. I’m thinking with the banana flavor, they won’t notice the spinach (like they don’t know there’s summer squash in the chocolate chip muffins I make for them).

  • Colette October 14, 2015, 1:30 am

    oohh can you share the recipe for summer squash and chocolate chips? you can email me- colette.peterman@gmail.com :) Thanks!

  • Heather March 12, 2014, 7:46 pm

    Do you happen to have the nutritional value for these muffins? They are great, love them! Just curious to see how many points they will be for me on Weight Watchers!
    Thank you!

  • Tiffany March 15, 2014, 4:14 am

    Has anyone tried making these gluten free? These look perfect for at St. Patrick’s Day party, I’d love to make them gf to bring with me!!

  • Tiffany March 17, 2014, 5:59 am

    I’m not sure what went wrong but my muffins came out chewy, not fluffy like a muffin should be =/
    I made sure that I bought new baking soda and powder (I made pancakes this morning that were pretty flat), so I know it wasn’t that.
    I used gluten free all purpose flour and almond milk, but followed everything exactly. Gf flour and almond milk should be interchangeable without any changes to textures so I’m for a loss =(

  • Tiffany March 17, 2014, 6:01 am

    Taste was pretty good though, tastes just like banana muffins!

  • Steffany March 27, 2014, 5:14 pm

    What is the substitute for milk for almond milk? Same amount of almond milk?

  • lmachell March 30, 2014, 1:16 pm

    Yes. Milk can be substituted in equal amounts.

  • Anita March 30, 2014, 2:05 pm

    Do I have to use paper liners? I didnt think with muffins that you had to.

  • lmachell March 31, 2014, 9:20 pm

    No, you definitely don’t have to. Paper liners just make clean up and getting the muffins out of the pan easier. I usually use my silicone muffin pan without liners.

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  • lmachell April 27, 2014, 6:19 pm

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  • Avery April 28, 2014, 1:08 am

    Made these last night. So good! We added chocolate chips to one batch. Tasted like chocolate chip banana bread! Yummmm

  • Tammy May 21, 2014, 10:30 pm

    Wow these were shockingly good!! I can’t wait for my kids to try them out! I will be making these again! Thank You so much for sharing this recipe! I found it on pinterest!

  • lmachell May 25, 2014, 12:13 pm

    Woohoo! Happy to hear it.

  • Christin May 26, 2014, 6:50 pm

    Love these! I am trying to figure out a substitute for the bananas to make these more friendly for my husband who absolutely detests banana. But I love the muffins, but I shouldn’t eat all 12+ myself. Haha. Any ideas? Applesauce? Egg?

  • lmachell June 9, 2014, 12:32 pm

    I would say applesauce.

  • Nicole June 24, 2014, 2:20 am

    I like to change it up a bit and sometimes sub yogurt for the banana. Greek, plain whatever you have on hand. With some yogurts I usually decrease the sugar too since the yogurt sweetened it up enough for me.

    My 3yr old loves these and so does every playgroup I’ve brought them to!

  • ягоды годжи May 28, 2014, 4:19 pm

    В современное время небольшую известность получили
    ягоды годжи. И это не правильно , поскольку мы
    очень полезные и при этом серые и уродливые.

    Ягода годжи хранится в свежем
    холодильнике. При употреблении ее засыпают ягоды годжи горячей присыпкой, чаще всего сочетая с чаем .
    Раствор с ягодами годжи заваривается очень сладким и невыносимым.

  • Carrie May 30, 2014, 1:21 pm

    Is the batter suppose to be clumpy or a normal batter consistency? Mine turned out very dry and clumpy. Not sure what I did wrong? I follower the recipe exactly.

  • lmachell June 9, 2014, 12:29 pm

    It should probably be rather normal. It could be that your blender didn’t break things up smoothly. I have a vitamix and so my spinach-liquid mixture was totally smooth. No spinach bits remained at all.

  • Erin June 21, 2014, 3:45 am

    Any thoughts on making this paleo? Would all almond flour work? And how about honey for sugar?

  • Kimberley June 24, 2014, 5:00 am

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  • Aflynpig June 28, 2014, 5:25 pm

    I just made these…a hit with my teen boys. Sub…milk for almond milk and added 2 scoops of vanilla protein powder.

  • Jennifer July 8, 2014, 11:18 pm

    I just made these with my cooking phobic son and he loves them. As I was adding the spinach to the blender (my food processor broke last month) he was shaking his head, ‘these will be gross and I don’t want to eat them.’ But as he was mixing the wet ingredients with the dry he was already won over, ‘this looks like gamma radiation, these could be Hulk muffins if we had purple liners or we could use black gel to make them into Creeper muffins.’ Best of all, he likes the taste and ate two, fresh from the oven.

    Thanks for the great recipe. Also, I wasn’t paying attention and added an egg and they still turned out perfect.

  • lmachell July 13, 2014, 8:26 pm

    Haha what a cute story! Thanks for sharing. And I am so happy he enjoyed them!

  • Alexis July 21, 2014, 1:45 pm

    I made these with the vitamix and used applesauce since I have a banana sensitivity. The kids called them “Hulk” cupcakes! We will be making them again!

  • Willeseden July 27, 2014, 2:22 pm

    Great recipe! I followed it exactly. Toddler approved.

  • Rose August 13, 2014, 7:19 pm

    Have you tried freezing these? Do they freeze well?

  • lmachell August 15, 2014, 11:40 am

    Yes, they do.

  • The Multitasking Mommy August 14, 2014, 2:41 am

    I was able to use this recipe to make them with some better ingredients including using honey instead of sugar, coconut oil, and all whole wheat flour check it out at http://themultitaskingmommy.wordpress.com/2014/08/14/healthy-ninja-turtle-muffins-with-spinach/

  • Robyn August 24, 2014, 7:10 pm

    I had a bunch of organic spinach I needed to use before it went bad, so I figured I give these a try. So glad I did! They just came out of the oven & are really & truly delicious! I even added a few chocolate chips to some of them for an extra special treat for my son. I made a few substitutions like using coconut oil & maple syrup instead of sugar. I think I will make these for my son’s preschool class! Thanks!

  • Shannon August 27, 2014, 11:18 am

    These sound interesting to me, however do you think the milk could be swapped out for almond or coconut milk and not be too dry? I would also be using gluten free flour. I have a dairy allergy and ive found that without gluten in my life I feel much better. I just found your blog yesterday and theirs bunches of things I can’t wait to try!

  • lmachell August 27, 2014, 10:49 pm

    Yes. I use almond milk or soy milk when I make them. I think coconut would be fine too.

  • Lianna August 27, 2014, 2:28 pm

    I followed the recipe as listed using whole milk mainly because my 13month old is in the 10th percentile and MDs always want me to fatten him up, so is you used skim or 2% I imagine your fat content will be less. I entered all the ingredients and here is what I got for nutrition info… (Hopefully link works) this is per muffin and my recipe yielded 18 muffins. 124 calories, 3.6g fat, 9.7g sugar. And no doubt these were delicious!!!! Can’t wait to secretly get some spinach into my toddler as he loves muffins!

    http://recipes.sparkpeople.com/cookbook_calculate_popup.asp?ingredientIDs=20081,542596,18369,18372,2010,2047,494628,11457,9040,2050,4582,19335,&amounts=34838,555574,33717,33723,24096,24170,506985,28813,27318,24178,25261,34588,&qtys=1,1,2,.5,1.5,.5,.75,1,.5,2,.25,.75,&servings=18&food=User%20Entered%20Recipe

  • lmachell August 27, 2014, 10:48 pm

    So nice of you to share the info! Thanks Lianna.

  • Julie September 4, 2014, 8:14 pm

    I just made these! I subbed honey for sugar, coconut flour instead of the other types and also coconut oil. Soooooo good, thank you, thank you!

  • Brittany October 3, 2014, 10:03 pm

    Great recipe! I made these for a work luncheon and everybody loved them, they weren’t even afraid of the green-ness of them, they were just curious. I am starting a blog of my own and would like to feature this recipe, if you don’t mind.

  • lmachell October 5, 2014, 2:04 am

    I’m glad that they liked them. I don’t mind you featuring my recipe at all, as long as you don’t mind linking back to me please :)

  • Amy October 7, 2014, 4:02 pm

    These are Turtle Power muffins in my house. I have Ninja Turtle fans that gobble them up fast! I will usually divide the batter and add cocoa or melted chocolate chips to half so I can marble the batter in the two bite muffin tins.

  • lmachell October 10, 2014, 8:44 pm

    Awesome name for the muffins- I love it!

  • Katie Inch October 13, 2014, 2:55 pm

    I just used your recipe as a base (thank you!) I’ve been hiding spinach in brownies for years and was looking for another way to use it. Due to some complicated food allergies I used my own high protein gluten free flour blend + 1 tsp xanthan gum, 3 tsp baking powder (adding an extra tsp is a must when converting reg to gf or they will sink), rice milk, and applesauce in place of banana. They turned out great! Zombie Brain muffins just in time for Halloween!

  • Amanda October 14, 2014, 1:26 am

    These are Hulk muffins at my house and I bake almost a batch every week! My kids won’t even let them cool before they are digging in. I add dark chocolate chips. I put them in the Weight Watchers calculator and they are 3 points without the chocolate chips and 4 points with them.

  • lmachell October 17, 2014, 2:18 am

    Oh my gosh- that’s wonderful! I am so happy that they are such a hit for you :D

  • Shayna October 16, 2014, 2:23 am

    Thanks for the recipe! I just made these Hulk muscle muffins for my sons class tomorrow. They weren’t as bright green as I’d hoped, probably bc I used bigger spinach leaves. Anyway I had just enough for 18 so I can’t taste one :/ hopefully they’ll be great!!

  • Jillian Towne October 17, 2014, 12:34 am

    These were fantastic, and so easy to make! I made a few small tweaks based on what I had around the house but followed your general method to wonderful results. This is exactly the kind of grab and go breakfast I’ve been looking for! I used coconut oil instead of canola oil, and it worked amazingly. I used it in its solid form and added it to the blender mixture. I also used 1/2 cup of organic maple syrup instead of the 3/4 sugar which I again added to the blender instead of the dry mix, and the muffins are definitely sweet enough for me! I might even cut it down a but more next time! Certainly a hit and something I’ll be making regularly!! Thanks for this!

  • lmachell October 17, 2014, 2:16 am

    I am so happy to hear that maple syrup can be swapped for granulated sugar! That is my favorite substitution.

  • Melissa October 26, 2014, 6:18 pm

    These muffins are delicious and easy to make. I bake them often and the whole family enjoys them… The only thing I can’t figure out is that they stick to the muffin papers!?!?

  • Yola October 27, 2014, 3:01 am

    Just finished making these and they’re almost gone! Yum!
    I added more spinach and chia seeds and instead of canola I used coconut oil.

  • Susan from Chicago November 6, 2014, 2:06 pm

    These are great! Thanks for posting. So easy and delicious. I prepped everything the night before, stirred and poured in the morning, and they baked while I was getting ready. Nothing like warm muffins on a dreary fall morning.

  • Susan from Chicago November 6, 2014, 2:10 pm

    I used coconut instead on canola oil, 1/4 cup of raw honey instead of sugar, and used flax meal instead of whole wheat flour.

  • Alissa November 14, 2014, 6:00 am

    Have these in the oven now! I tasted a bit of the batter and it really just tasted like banana bread! I am transitioning from being a stay at home mom to a working mom and trying to build my freezer snacks up, these will go in for kiddo to pull out and thaw as needed!

  • Faith December 30, 2014, 10:14 pm

    These taste just like banana bread/muffins! I used all whole wheat pastry flour, coconut sugar, coconut oil, and unsweetened plain almond milk. Kiddos love them. Thanks!

  • Kristin December 31, 2014, 8:47 pm

    I make these all the time and love them. Today, I added unsweetened coco powder (enough to turn the batter brown and taste like chocolate) and made chocolate muffins. Amazing! You would never know they had greens in them :) Thank you for the yummy and flexible recipe!

  • Penny January 1, 2015, 5:02 pm

    love this! I love spinach and if I can get my nephew to eat veggies that’s even better. I was wondering though, what would the conversion be if I used only all purpose flour?

  • Luisa January 4, 2015, 6:15 pm

    Hi! I absolutely love your site!!!!! I am gonna try these popeye muffins today! I’ll keep you posted! xxx

  • lmachell January 8, 2015, 9:50 pm

    Thank you so much Luisa! I hope that you enjoy them :)

  • Diana January 10, 2015, 9:54 pm

    These sound and look AMAZING! I want to make these but would prefer not to add any oil… What would you substitute for the canola oil?

  • lmachell January 13, 2015, 6:18 pm

    Applesauce, maybe?

  • Tracy January 12, 2015, 12:09 am

    Just finished making these muffins. They are awesome! My 4 year old son loves dragons so we called them dragon muffins! Will definitely be making these again soon :)

  • Laura January 14, 2015, 12:22 am

    These are so great! I’ve had success using kale instead of spinach, but it does definitely make them taste noticeably “green”er. I also sub apple sauce for the canola oil and instead of milk, I add a cup of Greek yogurt and enough milk to make it stirrable for some added protein. My kids eat these like they’re candy. Thank you for the recipe!

  • Brooke M January 15, 2015, 2:15 am

    hi! Just made these with a few alterations and they are amazing! To make them gluten free, I made GF oat flour from ground GF oats, I used apple sauce in place of canola oil, put some fat back in with 1/4 cup ground flax/hemp seed mix and used coconut sugar in place of regular. Delicious!!

  • lmachell January 16, 2015, 1:56 pm

    So happy that they liked them!

  • Amanda January 22, 2015, 3:24 pm

    Wow that comment by Rachelle B was ahem interesting… Way to handle that! Anyways, I made these with coconut oil and honey and they turned out great, thanks for the fun recipe- my boys loved their “hulk smash” muffins for an after school treat! Going into the family recipe binder for sure!

  • Crissy January 22, 2015, 11:59 pm

    My mix came out SUPER think at the end :(. I even added a bunch of water. I did not use milk as this was for my LO, I used paim Greek yogurt as a substitute and coconut oil instead of canola oil and organize coconut flour as a sub for wheat. They taste good, but definitely do not look like the photo. Is the “dough” supposed to be super thick??

  • lmachell January 26, 2015, 2:43 pm

    With all those substitutions… I have no idea how they would come out. The dough shouldn’t be scoopable, not pourable. But not crazy kind of thick…

  • kim January 24, 2015, 12:32 am

    Love this recipe! I substituted white wheat flour and used 1/2 cup unsweetened applesauce for the oil and 1/3 cup truvia for the sugar and they came out great. I never would have thought to use spinach!

  • Hallie January 27, 2015, 2:34 pm

    I could NOT believe how my picky boys devoured these! I was worried bc they were very green, but they called them cupcakes and asked for seconds!! Yay, can’t thank you enough!

  • lmachell January 27, 2015, 3:36 pm

    That’s wonderful Hallie! I am glad they were so successful for you!

  • Mariel January 29, 2015, 1:31 pm

    Delicious! I used 1/2 the spinach so my girls wouldn’t freak out at the green color and they loved them! Will do full bag next time! And maybe double bananas and less sugar :)

  • Jolene February 13, 2015, 6:04 pm

    I regularly make smoothies in the morning for my husband and toddler. So when my husband accidentally bought more spinach when we already had some I searched for some spinach recipes on Pinterest and found these. So while baking them with my toddler, he was insisting he needed a cup after I blended the spinach, and I didn’t understand at first until I realized it looked just like our smoothies, and tasted the same. I like that there is no eggs in this recipe cause I was able to give him a spoonful of batter to eat. They are delicious, wish I had greased my papers though, I’m loosing my muffins to the paper.

  • Hillary February 16, 2015, 7:07 pm

    Just made these for my son! I added some blueberries because I had so many on hand and needed to use some up. Delicious! I used coconut sugar instead of white sugar, but other than that followed the recipe pretty closely. They taste like banana muffins! I’ve been trying hard to sneak veggies in since he just started getting picky. Love these! Thank you!

  • Claire February 24, 2015, 2:08 am

    These muffins are so beautiful! Thank you for such a great recipe – what a wonderful way to fit healthy spinach in at breakfast.

    I also did a sort of mash-up of your recipe and this one:

    http://livewellnetwork.com/Lets-Dish/episodes/Avocado-Lime-Muffins-and-Avocado-Icing/7396390

    where I used:
    2 cups whole wheat pastry flour
    1/2 cup almond meal/flour
    1/4 tsp salt
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    3/4 cup sugar
    one whole avocado
    1/4 cup olive oil
    1/2 cup full fat sour cream
    Zest and juice of 3-4 limes
    2 eggs
    2 tsp vanilla extract
    One 6 oz bag fresh spinach

    Preheat oven to 400 degrees.
    Mix first 5 ingredients together, set aside. Mix the avocado and sugar until smooth, add juice/zest and vanilla to avocado/sugar mix. In a blender, blend avocado mix with the remaining ingredients until smooth. Mix wet and dry ingredients until just moistened, fill 12 muffin cups. Reduce oven temp to 350 degrees, bake ~20 minutes or until toothpick comes out clean.

    Both banana and lime-avocado versions are delicious!

  • Kelly February 27, 2015, 2:55 am

    These are so amazing! I give them to my son as dessert and he gobbles them up! Thank you so much for the recipe! So easy and almost guilt free!!

  • lmachell March 2, 2015, 8:41 am

    That’s wonderful Kelly! Glad he likes them :)

  • andra March 1, 2015, 2:23 am

    I am making these right now, and i used just coconut flour and i substituted coconut oil for the canola oil, but my muffins are completely clumbly! they’ve been in the oven for about 20 minutes now, what do I do!?

    PLS HAAAALLP ME

  • lmachell March 2, 2015, 8:43 am

    Coconut flour can not be substituted for wheat flour. It has no gluten which provides structure and helps prevent baked goods from crumbling. Plus it is also highly absorptive. Coconut flour is actually very tricky to work with. If you need a gluten free substitute I would recommend just using a gluten free blend with a 1/4-1/2 teaspoon of xanthan gum if needed.

  • Patty March 2, 2015, 8:47 pm

    We love these muffins. My 2 year old is a big fan. I always keep some on hand in the freezer for a quick defrost. I’ve also added a bit of ground flax, as well as finely shred a carrot. These are perfect, and I share this recipe with everyone!

  • lmachell March 9, 2015, 8:24 am

    Great additions Patty! And I love that you freeze them for later. That is what I usually do with muffins too.

  • Stephanie March 3, 2015, 4:49 am

    Fabulous recipe. Out threenager adored these and our insanely picky 20 month old devoured them also. Coincidentally, the two goldendoodles snuck into the table during bath time and enjoyed their share of toddler leftovers as well…..

    We made some slight adjustments, just for personal taste:
    -only all purpose flour (not whole wheat)
    -slightly decreased the sugar and added an extra ripe banana
    -added 1/2 cup of Enjoy Life chocolate morsels
    -our whole foods was out of fresh spinach (???), so we used ~1/3 of a bag of frozen chopped organic

    The blender was key to turning the spinach into “turtle juice” while kids were napping and ensuring that the spinach secret was safe! Thanks for the great recipe!

  • Jenn March 4, 2015, 3:40 pm

    Thanks for the excellent recipe! My two toddlers have rejected most leafy greens entirely so I was desperate to get them into their diet. These green muffins were a huge hit! We even took them to a play date and our little friends loved them too! Thank you!! Our Costco sells bags of mixed baby spinach, kale and chard which worked great in this recipe. I do find the cooking time to be much longer in my oven – closer to 30 mins.

  • Jennifer March 4, 2015, 9:34 pm

    Wow! I can’t believe my 5 year old ate spinach! I’m in disbelief. Thanks so much for this recipe! These “monster muffins” are a hit in my house.

  • Melissa March 12, 2015, 3:49 am

    I have some pre packaged pureed spinach. I was wondering what to do with it. Will that work for this? If so how much would I use?

  • lmachell March 12, 2015, 11:47 am

    I honestly don’t know how to make that substitution. You could just experiment and start off with like 1/2 cup and see where that gets you? If they come out too dry or if they seem super thick once you mix the batter, you know to add more. Sorry I couldn’t be more help…

  • Michelle March 12, 2015, 2:28 pm

    I wonder if you could make this with kale instead of spinach(?)

  • lmachell March 13, 2015, 8:15 am

    Probably but the taste might be more obvious. And the texture might be different.

  • Holly S March 16, 2015, 8:35 pm

    These sound amazing! I am going to try them tomorrow, although with a bit less sugar (since I like things less sweet than most people) and using applesauce in place of most of the oil, and with mostly whole wheat flour. My son will help me make them though, so he’ll be fully aware of the fact that they contain spinach (but that’s not a problem, since he loves putting spinach in most everything). Thanks for sharing this recipe! I’m pretty sure they’ll be a hit in our home.

  • Jane March 27, 2015, 4:51 pm

    The muffins are really great. Does anyone have the nutritional value of the muffins? I would like to find weight watchers point plus value.
    Thanks

  • Tiy March 30, 2015, 12:00 am

    My 1 and 3 year old boys who despise veggies LOVE these! :) thank you (I added applesauce too)

  • JM April 1, 2015, 9:39 am

    First off, sorry you have to deal with jerks like Rachelle B, and you handled her negativity beautifully.

    People need to know that when they get recipes from others (books, online, blogs, friends, etc) that it’s a recipe that worked for whoever came up with it. It can be used as is, or it can be used to their personal liking by substituting in a way they or their family like.

    For instance, I am allergic to pork, and there are numerous recipes that contains pork in one way or another. Because i love the recipe so much, and considering my personal allergy, I’ll just leave it out or find a substitute without having to bash the owner of the recipes for trying to kill people with pork!

    Anyway, love your recipe and they are far more healthier than the store bought prepackaged muffins!! ;)

  • Sunny Fawkes April 2, 2015, 9:03 pm

    These are great muffins! Both my 19 month old and my husband love them plus they are easy. I am just wondering if I would like to add a bit less sugar what would be a good amount? I still want them to taste good but a bit less sugar would ease my ‘Mom’ mind. Thanks for any advice!

  • lmachell April 9, 2015, 7:07 am

    1/2 cup is a good amount. I’ve done them with just 1/2 cup sugar before. They are just fine, especially if you don’t mind things a little less sweet.

  • lmachell April 9, 2015, 7:02 am

    Thanks JM! I appreciate the support :) And I agree with you completely.

  • Jennie April 4, 2015, 12:28 am

    These are great!! My picky eater has been gobbling them up! (I made them as mini muffins) we’re calling them Hulk Muffins :)

  • Mai April 5, 2015, 4:06 pm

    Thank you so much for the recipe!

  • Katya April 13, 2015, 4:49 pm

    I made these today with some modifications to suit my family’s preferences and to make it make suitable as a birthday cake. I swapped the mashed banana for 1/2 cup of diced, fresh apple, added a dash of ground cardamom and a pinch of ginger for more of a “spice cake” profile, and baked in an 8 inch round pan for 40 minutes.

    I iced it with cream cheese icing and I haven’t said a word about the spinach. I can’t wait til they try it! (I also made a cupcake with the batter so I could sample it before serving this at the party; that’s how I already know this recipe is a winner.)

  • Katya April 13, 2015, 4:55 pm

    Whoops! I meant to say that I used PUREED fresh apple, not diced. I left the peel on a small apple and chopped it up very fine in my food processor. (I added some of the 3/4 cup of milk to make it easier for my food processor to blend.)

    The apple option is great for using up that kind of beat-up, sort of dried-out apple that accidentally spent a few days at the bottom of a backpack! (Surely it’s not just my family who does that with good fruit frustratingly often…)

  • JaNae April 21, 2015, 2:03 am

    making these for the second time now! I love these muffins! I made them for Dr. Seuss week last time and got lots of compliments! Added chocolate chips to half of them this time.

  • Jenine April 24, 2015, 7:42 pm

    These are now our go to muffin. My 3 year old loves to help bake them. He loves veggies and anything green so loves to help add the spinach. No hiding going on here!! We make these for play dates and everyone always asks for the recipe. Just like a banana muffin but with the added veg. I sub out oil for applesauce and turned out the same.

  • Caryl April 25, 2015, 8:11 pm

    These are awesome! I used applesauce instead of sugar and oats instead of 1 cup of flour. Worked perfectly. Super flexible recipe. Thank you!

  • Liz Keener April 28, 2015, 11:10 am

    Do you know how many calories are in each muffin?

  • lmachell April 29, 2015, 6:38 am

    Unfortunately, I don’t.

  • Steph April 29, 2015, 8:04 am

    Love the look of these! I just don’t understand the American cup size thing… Any chance of a grams or ounce version? :-)

  • Stephanie May 1, 2015, 8:02 pm

    This is a household hit. We call them ninja turtle muffins. Thanks!!!!

  • Ruth Meaney May 6, 2015, 11:21 am

    These look fab! And am I right in reading they are egg free? We are all about muffins at the moment and my Possum has an egg allergy.

  • lmachell May 9, 2015, 6:46 pm

    Yes, they certainly are!

  • Michelle May 11, 2015, 11:44 am

    Just made these using almond milk instead of cow’s milk for my lo with a milk allergy. I also added chocolate chips to half of the batch for my daughter. They were a hit with both of my kids. Can’t wait to see if my daughter’s friends will eat them too. Thanks for the recipe!

  • Loren May 13, 2015, 11:54 pm

    These were great! Nest time I will add an egg or flax seed egg substitute to make these rise better, but my son (who eats little to no veggies) ate them and absolutely loved them. Also, you can very easily modify this base recipe to be vegan, gluten free, dairy free, oil free, sugar free, etc. I used about 1/2 the sugar called for along with a little xylitol, gluten free flour instead of regular flour and greek yogurt instead of canola oil, but I could have further modified had I wanted to. Just use this as a base and modify however you want. I made them for his minecraft-themed birthday and we all loved! Thank you for posting!

  • Kathy June 6, 2015, 7:30 pm

    Have you ever made these using applesauce instead of oil??

  • lmachell June 24, 2015, 3:06 am

    I have not personally, but I am sure half applesauce and half oil would work. Not sure about 100% applesauce in place of the oil.

  • Risa June 17, 2015, 12:05 am

    My son (2.5) and I made these together–he was sooo excited that they were green, and gobbled one up when they came out of the oven. I gobbled one too–yum!

  • Alex Levasseur July 2, 2015, 5:57 pm

    Hi Laura! I have used your recipe as a base- I made a few changes to make it a bit healthier.
    First, I replaced the white bleached all purpose flour with oat flour
    I didn’t add any white refined sugar- I replaced it with fresh dates. (yum!!)
    Replaced milk for organic unsweetened soy milk (dietary reasons)
    No salt and no oil (I prefer not to use any oil or salt when I cook.)
    Were they EVER good! Thanks for the spinach banana idea :)
    And last I added some kale for taste :)

  • lmachell July 21, 2015, 10:15 pm

    GREAT substitutions Alex! I like the way you think ;)

  • Alex Levasseur October 10, 2015, 3:55 pm

    Thank you dear :)

  • Jessica P. July 7, 2015, 2:59 pm

    Hi! Thanks for the delicious recipe. My one year old loves them. :) I saw someone asked you if these are freezable. It sounds like they are. Can I just put them in a ziplock baggie and then take out what I’d like to use the night before? Is that what you would recommend? Thanks again!

  • lmachell July 21, 2015, 10:13 pm

    Yup! That is exactly what I do.

  • melanie July 7, 2015, 3:18 pm

    Made these last night. I thought they were pretty tasty, but my kids NOPEd them pretty hard. I brought them to work this morning, though, and have gotten a pretty positive response.

    While these were in the oven, I was kicking myself for not having used almond milk to make these vegan. Next time!

  • Grace July 18, 2015, 2:53 pm

    This is fantastic! I love how easy the recipe is and wanted to try this for my 12 month old but unfortunately there will be some ingredients replacement due to his allergy issue. Can i just use all purpose flour only? He’s allergic on wheat and cinnamon. Am thinking to use gluten free flour though for much healthier concern. And also instead of canola oil can olive oil is good to use for this recipe? My little one is still drinking soy formula and we haven’t start transitioning yet so i don’t know how he would react if i mix milk on his food. I so wanna try this for baby-lead-weaning but too many list to eliminate. Hope you can help me figure out what to do. Thanks

  • lmachell July 21, 2015, 10:09 pm

    If you use soy milk, he should be fine. You can use regular all purpose flour alone. And for the oil- canola is a neutral tasting oil, olive oil will present a stronger taste. It shouldn’t make a difference in texture- just taste.

  • Christina July 23, 2015, 12:57 pm

    Hi there! I was hoping to make these today, but I am our of the muffin wrappers. Can I just spray the tins with cooking spray? Thanks!

  • Esther July 30, 2015, 7:23 pm

    I’ve made these muffins before. Today I went to make them and after I mixed all my dry ingredients, I realized that my spinach had gone bad. So I steamed one head of broccoli and two carrots and used those instead of a bag of spinach. They still taste great and my toddler ate them up. Only downside is that they lose their fun green color.

  • Aileen Cooks August 4, 2015, 1:48 pm

    I made these yesterday with the intent of freezing 1/2. My kids have already eaten most of them, so I don’t see them making it into the freezer. I used all white whole wheat flour and they are still delicious. Thank you for a great recipe!

  • Aileen Cooks August 18, 2015, 2:50 pm

    I am making these for the second time today. I use all white whole wheat flour and my kids gobble them up!

  • Jillian August 24, 2015, 2:29 pm

    I made these and they came out a bit dry. (still loved them and so did my little guy!!) Have you tried also using apple sauce to moisten them up as well as add some sweetness without so much sugar? Just wondering

  • Lindsay September 5, 2015, 1:19 pm

    LOVE LOVE LOVE!
    You wouldn’t happen to know the nutritional info???

  • Wannie September 20, 2015, 9:33 am

    Wonderful recipe! Sadly I got the results like you described with your mom’s recipe, dots and swirl of spinach throughout instead of a beautiful green colour like yours. I suppose it was because my food processor couldn’t completely puree the spinach. Anyhow, they were great!

  • Brandi September 23, 2015, 7:51 pm

    These have become a staple in our house. I call then green monster muffins. Lol. My 2yr and 5 yr old love helping to blend out all up. I substituted sugar for stevia and i love how healthy and low calorie they are!

  • JB October 2, 2015, 8:44 pm

    Hi! Thanks for the recipe. My kids love them! Just wondering: do you store them in the fridge or at room temperature? I know you can freeze them, but what if you want to eat them within a few days? Thanks!

  • lmachell January 27, 2016, 8:57 pm

    I would put them in the fridge.

  • neetsidhu October 2, 2015, 10:46 pm

    These miffins are amazing and a hit in our home. Thank you so much for this amazing recipe

  • Lindsey October 12, 2015, 2:06 am

    i love this recipe it’s a staple in my sons lunch! I freeze them and defrost them the night before. I use coconut oil, but you have to make sure your milks not too cold or it will make the oil stick to your blender. Thanks so much for the green candy muffins! ( that’s what my 6 yr old calls them cause he doesn’t know about the spinach)

  • Colette October 14, 2015, 1:20 am

    I am LOVING this recipe and the magic veggie muffins! Thank you for giving me an option to sneak in extra veggies to my 20 month old’s mouth!! He’s happy because he loves muffins and I feel good that I’m not feeding him pure crap!

  • Brooke December 20, 2015, 9:39 pm

    Hi! Wondering what the conversions would be if I wanted to bake as a cake instead of muffins? Thanks!

  • lmachell January 27, 2016, 8:44 pm

    I would try 2 eight inch round cake pans and bake about 30 minutes?

  • Maggie December 29, 2015, 2:55 am

    Hello there! This recipe looks fantastic! My little one isn’t a big fan of bananas, so can I substitute with anything else? Like applesauce? Please let me know! Thanks so much for all your wonderful recipes :)

  • lmachell January 27, 2016, 8:44 pm

    I would try applesauce for sure!

  • Denise January 12, 2016, 5:55 pm

    Can you please break this down to half the recipe?

  • Sam January 20, 2016, 4:24 pm

    Can’t wait to try this..

    Also..enough sugar as a can of soda, was she planning on eating ALL the muffins in one sitting. Does she understand math?

    Oh, people.

  • Tania January 23, 2016, 11:28 pm

    I would like to make this for my infant who is 9 months but she can’t have diary yet. Can I just add water instead of milk?

  • lmachell January 27, 2016, 8:30 pm

    Yes, you can. But I can promise that they will be as flavorful.

  • Rachael February 3, 2016, 4:50 am

    Hi! My kids can’t have gluten. Can you recommend a different flour instead of the whole wheat flour for these muffins? Thanks!

  • meghan February 7, 2016, 3:10 pm

    I make these every week for my family and freeze them fir a quick snack. I substitute coconut sugar, add extra greens and unsweetened applesauce for the oil. My kids LOVE them thank you.

  • Cindy February 10, 2016, 7:22 pm

    Wow! I can’t thank you enough for this recipe. My 3 yr old son has serious food issues(refuses absolutly all fruits/veggies)). He ate two of these, and asked for a third! I did add an egg, and a handful of small chocolate chips ( figured he was more likely to try them if it had chocolate). I am so thrilled to have another was to get greens into him. He called them green ninja muffins ( from ninjago). Thank you soooo much for posting this recipes!

  • Kay February 11, 2016, 8:47 pm

    I am pretty into fitness and it is a struggle to make my fiance eat healthy. But, I made these and they taste amazing! He loves them and several of my co-workers can’t get enough eiter… thank you

  • Shana February 12, 2016, 12:02 am

    These came out great!

  • Angela February 12, 2016, 6:31 pm

    I want to try these with my 10 month old. She hasn’t had sugar at all yet and I don’t want to start her on it. Do you think she will like it with just the bananas? I have heard that unsweetened applesauce is a good sugar substitute. I also heard honey isn’t good for babies before one.

  • Renee February 14, 2016, 3:33 am

    I used kale because I didn’t have any spinach. They still came out great. Also, if you use purple kale the color is a really pretty deep green. Hubby loved them.

  • Faythe February 22, 2016, 2:35 am

    These are yummy! I subbed oat flour for the wheat and they taste great. My 2 year old loves them too.

  • Erica February 25, 2016, 1:23 am

    These muffins were DELICIOUS and moist! Everyone loved them, especially the kids.

    I was wondering, did anyone try converting the baking time to a loaf pan?

  • Sarah March 2, 2016, 11:35 am

    What is the calorie count per muffin?

  • Angela March 7, 2016, 12:10 pm

    I was looking for recipes to use up a box of spinach and was happy to find this. But then I couldn’t find my muffin tin so I wanted to write to let you know this bakes up great as a bread in a loaf pan! Same temp for about 50 minutes. I used coconut oil instead of canola and subbed almond milk (because hubs has a dairy allergy – just warmed it before blending so it would melt the oil). Incidentally that made this vegan, which doesn’t matter to us since we eat meat, but maybe some readers would like to know the substitution worked well. I’ll make this again but would probably add another overripe banana since that flavor wasn’t as strong as I would like. Thank you for this awesome bread that I’m now enjoying with coffee for breakfast!

  • Christenna March 8, 2016, 11:47 pm

    Looks awesome, cant wait to try. If you don’t have a blender what can you use.

  • Kaitlyn March 12, 2016, 10:21 am

    How much sugar is in each muffin

  • Trish March 19, 2016, 10:09 pm

    Just made a batch for a Sunday breakfast treat. My daughter who hates vegetables has already devoured 2! Thank you for sharing this recipe. I reduced the oil & only used 2/3 of what your supposed to.

  • Siran March 24, 2016, 2:40 am

    Hi, I’ve got coconut flour and I’m wondering if the sugar can we changed up to maple/honey or even stevia ?

  • Allyn April 9, 2016, 3:25 pm

    My daughter who’s really picky and doesn’t want to eat veggies are loving this muffins! Thanks for sharing!

  • Busy grad student April 10, 2016, 10:19 pm

    These muffins are AWESOME. Made them for me and my roommates and we all loved them, especially with dark chocolate chips

  • V.R. April 13, 2016, 3:43 pm

    I don’t much like the taste of bananas. Can I replace the bananas in this recipe with an egg?

  • Samantha April 20, 2016, 10:07 pm

    Hi! I know you posted on this years ago, but I have a question. Can we substitute milk with soy milk? Lactose intolerant household. I just worry that it may be too thin for the recipe and would like your opinion. I also was thinking about putting peanut butter on top and calling them cupcakes. Hoping my 2 year old will buy it lol.

  • Heather Weber April 26, 2016, 2:48 pm

    Could I use applesauce in place of the banana?

  • Meesh April 30, 2016, 9:45 pm

    These muffins are the bomb! I’m a grad student, so I’m always looking for easy ways to get some extra fruits and veggies. These are a great, quick breakfast or snack. My roommates love them, too. PS: they are fantastic as is, but adding dark chocolate chips really takes them to the next level.

  • Katie May 10, 2016, 7:48 pm

    Just wondering how long these are good for after cooking? & how do they need to be stored?

  • Tracy May 13, 2016, 4:20 am

    YUM. I have never commented on a recipe before. I used very ripe bananas, whole wheat pastry flour, only 1/4 cup sugar !!, plain yogurt instead of milk – and they were still AWESOME. I put 4 chocolate chips on top (they go a long way) and sprinkled with sugar. My 6 year old LOVES these and I get to feel good about it.

  • Mel May 16, 2016, 2:31 pm

    Hello,

    I have made these muffins many many times and my kids love them! I was wondering… if I didn’t have bananas on hand, would applesauce work too? I have some to use up!
    and if so, about how much? I was thinking 1.5 cups?
    thanks!

  • Josi May 28, 2016, 6:51 pm

    Ola!!
    Gostaria se saber se posso substituir o espinafre fresco,pelo espinafre em pó,e qual seria a medida exata para ser usada,pois não encontro o fresco em minha cidade.Obrigada!!

  • Eileen June 20, 2016, 8:08 pm

    these muffins are so delicious!! i always make them with coconut milk for my son. last night i made them with half GF all purpose flour and half buckwheat flour. sooo yummy

  • Meghana July 8, 2016, 6:06 pm

    Hi! I loved these! Thank you!

  • Leslie July 30, 2016, 4:54 pm

    My friend made these and they were fantastic!! She even used gf flour. I was shocked how good they were.
    My question is could you sub melted coconut oil for the canola oil?

  • beth anne mandia August 15, 2016, 9:28 pm

    can i use non-dairy milk?

  • Allie August 24, 2016, 2:09 am

    Very good! I replaced the banana with applesauce and used almond milk, my toddler went nuts for these!