Green Muffins Recipe -- Perfect for St. Patrick's Day | Pamela Salzman & Recipes Skip to content

Green Muffins Recipe — Perfect for St. Patrick’s Day

green muffins! | pamela salzman

I am too excited about this muffin recipe to wait until St. Patrick’s Day!  I’ve had great luck in the past using pureed spinach to turn pancakes green, so I knew I could make a green muffin.  Not only do I think these turned out fantastic, even Mr. Picky loved them, too.  Although I did tell him a little lie and said I used green food coloring and he just lit up, eyes wide, “Really?!  You did?!  Really, Mom?!  Like the unhealthy kind?!”  Honestly, I’m a little disappointed that my son actually thinks I would use food coloring in a muffin.  And just as disappointed that he would be excited to eat that same muffin.  I had to lie again.  Actually, buddy, it’s a natural green food coloring which gets its color from spinach.  Bummed out face.  I know for a minute there he thought I suddenly turned into an exciting mom, one who would take risks and dare to use carcinogens!  “Oh.  They’re still good, I guess.”

whole wheat pastry flour

puree coconut oil, maple syrup, vanilla, egg, milk together

And they are good!  These muffins are lightly sweet, moist, simple and BRIGHT GREEN because they are loaded with spinach!  St. Patrick’s Day is a HUGE opportunity to get green foods into your kids because they are expecting them.  You’re showing your spirit.  On any other day, green muffins are you just trying to sneak leafy greens into your kids who are not fooled.  But the closer we get to March 17th, green muffins are part of the fun!

batter made green from pureed spinach

fill about 7/8ths full

This is a very basic muffin recipe.  The spinach is undetectable and the banana is very subtle.  But if you hate banana, you might be able to sub 1/2 cup of applesauce.  I think adding walnuts or chocolate chips would be great, too.  One of my daughters suggested cream cheese frosting, although then these become cupcakes which is fine, too.  These tasted best the day they were made and the next day, too.  They lasted just fine a few days on the countertop in a sealed container, but I would freeze what you don’t think you’ll eat within a couple days.  Let me know if you make these and if you get lucky!

Green muffins! |Pamela Salzman

green muffins | pamela salzman

4.2 from 13 reviews
Green Muffins
Serves: makes 12
  • 2 cups whole wheat pastry flour, white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine ground sea salt
  • 1 large egg
  • ¾ cup pure maple syrup (Grade A or Grade B)
  • ¾ cup dairy or non-dairy milk (such as almond milk)
  • ¼ cup unrefined coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1 5- or 6-ounce bag of fresh baby spinach leaves
  • 2 medium ripe bananas, mashed
  1. Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
  4. Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana.
  5. Scoop batter into prepared muffin tin, filling cups about ¾ full.  I like to do this with a large ice cream scooper.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
  6. Store at room temperature up to 3 days.  These freeze nicely!

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  1. Have you tried these with any other flour? I’d like to try with garbanzo bean flour

    • Hmmm….garbanzo bean flour is not my favorite for sweet recipes. It has a very bean-y flavor. You can do a GF flour blend with rice, oat, sorghum if you’re interested or a GF flour blend like King Arthur. You have to add xanthan gum though.

  2. Would you be able to recommend a healthy icing to go with these?

  3. Hi there! This recipe sounds great, I can’t wait to try it. I am wondering if honey would work instead of maple syrup??


    • Yes, absolutely. Same amount 🙂

  4. Could you substitute spinach for kale?

    • I think someone tried that but I don’t remember. Spinach blends really well into the liquid mix, kale not as well. But it’s worth a try!

  5. These muffins are great! My 6yr old and 4yr old twins love them – I’ve made 2 batches in 2 days to keep in the freezer as the demand is high. I used a flax egg and added chia seeds the second time. Anytime all 3 really enjoy something, I know I’ve found a winner – thank you!

    • How great! Thanks for letting me know. 🙂

  6. These are fantastic! Such a hit with everyone, especially my little ones that are often anti-greens. They have actually asked me to make these over and over…Thanks for such a great recipe!!

    • Great news!

  7. These muffins are addictive! In a good way, of course. Big hit with my husband and 13 yr old son.

    • Great!

  8. Made today and cooked in donut pans. Finished in exactly 20 min and made about two dozen. Excellent recipe. Thank you for sharing!

    • Donuts! Best idea I’ve heard all day. Thanks for the great idea!

      • What can I say–I’m a sucker for a healthy donut! Glad I could inspire you back! On a side note, I followed the recipe exactly, except I used 1 cup all purpose and 1 cup self-rising flour, both unbleached white bc that’s what I had.

        • How cool. Thanks for sharing!

  9. Thanks for sharing. I made these for St. Paddy’s and they turned out great. I also used 1/2 whole wheat and 1/2 all-purpose flour and almond milk.

    • I always love hearing adaptations. Thanks for sharing!

  10. These were wonderful! My son has problems with dyes so we are always looking for fun recipes without dye. This made 18 muffins and my kids each ate 4 (during the course of the day). They are not spinach eaters so I was so happy to get some spinach in their diets! Thank you for the great recipe! It was perfect for st Pattys day…or any day! A new fav! Btw, I used 1/2 white ww and 1/2 all purpose flour and they came out great!

    • That’s amazing! By the way, even people who don’t have problems with dyes shouldn’t eat dyes. Yuck, yuck, yuck! You’re a good mama. 🙂

      • I just made another batch of these for my sons birthday party tomorrow (at his request). I want to frost them. Do you have any amazing frosting recipes up your sleeve? I thought about trying the cashew cream recipe from your site, but I’m almost out of cashews…

        • I love the cashew cream frosting, but that’s really the only one I have that’s kind of healthy. Otherwise I would just do a cream cheese frosting with a little honey or Grade A maple syrup and a drop of vanilla. 🙂

          • Thank you! I ended up making a whipped cream with 2T of maple syrup and a dash of vanilla. I sprinkled a little Maggie’s naturals green sprinkles on at the last minute. The kids loved them, but I didn’t think they were quite right… I will experiment with your cashew cream or cream cheese frosting before the next birthday.

            • I’m sure they were still good with the whipped cream, but I know what you mean. 🙂

  11. These were great. Even my picky husband ate them! Thanks for sharing!

    • Phew! So glad to hear that!

  12. For those interested I have calculated the nutrition values.
    My recipe used 1/3 cups of agave syrup instead of 3/4 cup of maple syrup, I used almond milk and I used 2.5 bananas. I got 16 muffins.
    132 calories, 3 g of protein, 4 g of total fat, 22 g of Carbohydrates, 3 g of fiber, 3 g of sugars, 136 mg of sodium, 3 g of saturated fat and 23 g of Cholesterol.

    Hope this helps.

    My kids loved these muffins Thank You!!


    • So lovely of you to do that and share with everyone. Thank you!

  13. mine were more of a pea green but still pretty tasty.

  14. I can’t wait to try these! Do you think they would do ok with 100% whole wheat flour? Thank you so much for a sneaky recipe, my 4 yr old won’t eat veggies… 🙂

    • I think they would work just fine, but they would be a touch heavier (whole wheat pastry results in a lighter crumb.) Good luck!

    • I used half whole wheat flour and half all-purpose flour. Yummy recipe! Thanks!

      • That’ll work! You’re welcome!

  15. These are delicious!! I can’t wait to put them in my son’s lunch box tomorrow! Do you like to use light amber or medium amber maple syrup in your recipes?

    • Great! I actually use both, but I use a light amber if I want less maple flavor to come through in the recipe. 🙂

  16. Has anyone tried this using baby kale instead of spinach??

  17. My whole family loved these! It made more than 12 (18 and they overflowed a bit) – which I love as they will last longer! I can’t wait to make them again – thank you!

    • Love to hear this!

  18. LOVE this recipe…so much so that I made it TWICE in one week. The first time, I followed the recipie. The second time we used beet purée instead of spinach (because my son wanted red muffins). Turned out great!!! Love giving my kiddos healthy muffins without a ton of unnecessary sugar.

    • Beet puree! You’re a genius! Thanks for sharing 🙂

  19. Do you know the calorie count??

    • No, sorry I don’t. But there are lots of sites where you can plug in the ingredients to get that info.

      • do you know the name of any sites where you can do that?

        • Sure! Try or

  20. I whirled the banana with the blender mixture (didn’t read it well bc on my tiny phone screen!) and I was worried bc the batter was quite runny at first then looked foamy but tired out fine in the end! Hooray!

    • Hooray!! Love these muffins 🙂

  21. if I don’t have coconut oil (which I don’t), what would be a ‘regular’ substitute? Also I just have regularly old white flour- an issue?

    • You can use a mild olive oil or even melted butter. Sure you can use white flour, it’s just not as nutritious ;).

  22. How do you make the green mixture. I tried going to the green pancake recipe but it wasn’t found

    • Are you looking for the green muffin recipe? That’s just above the comment section on this page. The green colored is achieved by blending spinach into the wet mix. The pancake recipe is different and that can be found here:

  23. Do you think I can swap out the coconut oil with another kind of oil? We have a coconut allergy. Thanks!

    • I bet you can sub olive oil just fine and probably melted butter would work, too. Let me know who they turn out!

      • Thank you so much for replying!

        • Of course!

  24. Can’t wait to try these! Any idea what the cooking time would be if I made these in a mini muffin tin?

    • There are two mini-mufin sizes: small and really small. Since I don’t know which one you have, I would start testing the muffins at the 10 minute mark. So cute!

      • I think I have the really small ones. I did 12 minutes and they were good. Next time I will do 10, they could have been a little more moist. Thanks!

        • Perfect!

  25. These look great! Would you replace both bananas with only 1/2 cup of applesauce? I’d rather not use any banana but I didn’t know if that meant I needed 1/2 cup or a full cup.

    • Hi Lauren, it looks like from some of the comments below that 1/2 cup applesauce was successfully substituted for the 2 bananas. Personally, I think ripe bananas are sweeter than applesauce, so I might be inclined to up the sweetener a little.

      • Good point, thank you! I didn’t think about upping the sweetener. I plan on making these for my son’s daycare friends for St. Patty’s day – I’m so excited! Thanks again!

  26. hulk cupcakes!! great idea 🙂

    • Hulk cupcakes — love it! 🙂

    • I’m thinking TMNT cupcakes too!

  27. My kids are loving these! And they’re getting a kick out of the fact that they are actually made with spinach! I lightly sprinkled them with mini dark chic chips so they look like little spiked green balls. We’re calling them Halloween muffins… Thank you!

    • You are one clever mama! Love that! 🙂

  28. Great idea!!! These are delicious!! Will be making them as monster muffins or something like that for Halloween!!

    • Love that idea!!

  29. Just made these…didn’t need to wait until St. Patty’s Day! I had both fresh spinach and bananas I needed to use up, and these sounded delicious! We LOVE them! I used 1 c. sprouted whole wheat flour, 1/2 c. farro flour, & 1/2 c. oat flour (from oat groats) to total my 2 c. flour…. mainly because I had various flours that I had made which I needed to use up, but didn’t want to go with all of 1 kind in case all oat or faro flour would cause this to bomb, lol. I added chopped walnuts to them too…oh, and I even forgot to put in the vanilla extract, but they are delicious without it! I used my Vitamix to do all of my wet ingredients, mash my bananas & chop the walnuts… so fast and easy! The batter is delicious too…enjoyed “licking” the bowl :).

    • I love all of your adaptations! I especially like the addition of a little crunch. These are perfect all year for sure!

  30. I made these tonight, taking advantage of my rare opportunity to serve “green” food. I thought they were beyond amazing! My kids were actually excited to try them after dinner as well. Well, my daughter loved them and can’t believe she will be allowed to have a ” cupcake ” for breakfast tomorrow. However, my son was repulsed by the bits of banana in it. I’m wondering what would happen if I puréed the banana as well so there are no detectable bits. What do you think?

    • No repulsive bits of banana allowed! You can absolutely puree them with the spinach if you want. Good luck with Round 2! 🙂

  31. Does anyone know if this would work with frozen spinach (obviously I’d have to squeeze it out really well) and how many cups of it I would need? I have a crazy picky toddler and would love to make these once he’s in bed for a surprise breakfast tomorrow!

    • Even though I haven’t made these with frozen spinach, I am going to guess you can use the equivalent weight of frozen, defrosted spinach and blend with the liquids. I don’t know what the cup equivalent is, but if you had a 10-ounce bag of frozen spinach, I would use half. I would love to know if you try it and it works!

      • I did use defrosted 10 ounces frozen spinach and they were delicious! No spinach taste and I also cut the maple syrup down to about a 1/3 c and did the switch of 1/2c applesauce for the bananas, only because we were out of bananas at the time. Making another batch now per my 4 yo request for her class snack! Thanks!

        • Very exciting to hear!!

  32. Happy St,. Patty’s Day! These green muffins were such a hit at my house! Everyone loved them and so did the group of walkers going to Valley school! Fun to share and delicious to eat! I had to promise to make them again today!
    Thank you!!

    • Terrific! Thanks for sharing, Louisa!

  33. Yum, my kids and I just made these. We made them in mini muffin tins and added a chocolate chip to the top of them. They keep asking for more!

    • That’s great!!

  34. Has anyone successfully used Kale in this recipe? I want to make these but checked the fridge and have no spinach on hand!

    • I the flavor of 5-6 ounces of kale would be apparent whereas the spinach is undetectable, but that’s just my guess.

      • I actually used the kale and it wasn’t noticeable. If my husband ate and liked them, trust me, it is undetectable! So just in case anyone needs to use a substitute in a pinch, kale is good too! Everyone has been begging for more! Great recipe to store away for St. Patricks Day and as hulk muffins! 🙂

        • Thank you so much, Rachelle! I’m so grateful you gave them a try with the kale and then reported back your success! This opens up more possibilities for these muffins — yay!!

  35. I just realized that as I am saving this recipe I never used almond milk! I honestly didn’t miss it. I bet it would have made the batter really liquidy. This also made 12 very full muffins. I bet the apple sauce had something to do with how it turned out (which was yummy).

    • SO interesting! Good to know! Thanks, Mindy!

  36. I made these tonight and my husband and I both really liked them. I used 1/4 cup agave nectar and 1/2 cup maple syrup. I also tried what you suggested and subbed one banana for 1/2 cup apple sauce. The muffins were moist with good texture. I like that they are sweet without being too sweet. So this is a great base recipe. Thank you for sharing!

  37. We made these tonight and they were great! Our weren’t as vibrant green. But saw in the comments that I might have blended it longer than you. Next time I will do less. I think nuts would be great in them as well. My six year old said thumbs up! We packed them up to share with his teachers tomorrow. Thank you!

  38. Made these today! So good! I changed the recipe up just a bit, but still had delicious results! Thank you so much for this great healthy recipe!

    • Thanks for letting me know, Heather! I appreciate the comment!

  39. Hi Pamela. A friend showed me these muffins and I’m in love. Simple and clean, just like I cook. Pinning and trying! And yes, I lie to my kids in the same way too. And I share your sadness and I know the feeling of “not a cool mom” with spinach obsession LOL. I’m gonna lie to my boys!!!

    • Oh, go for it! LOL!

  40. Hi, I tried making these today and they didn’t turn out so well. I used white spelt flour and honey, but everything else exactly as written. The batter was very runny? The muffins ended up sunken and still undercooked inside (despite extended cooking time and bring overdone on the outside). Any suggestions? They still taste delicious, they just don’t look great 🙁

    • That’s disappointing! Since I wasn’t in the kitchen with you when you made them, it’s hard to say what went wrong. But it sounds like a leavening issue perhaps? Is it possible the baking powder and baking soda were mixed up? Or one of them left out altogether? I have made these several times as have many of my friends and family and I haven’t heard any results like yours, so I think the recipe is ok. Thoughts?

  41. I made these tonight for our family and they were a huge hit. Thanks for a wonderful, festive, and healthy muffin! (I made a double batch to have enough to freeze for St. Patrick’s Day but couldn’t wait until then to make them.)

    • Great idea! Thanks, Carrie 🙂

  42. I just made these without any modifications. They are yummy! If you close your eyes, to me they taste like banana muffins, but that is great because I love banana muffins. Mine are definitely green, but not quite a vibrant as yours, but still unquestionably green! Thanks.

    • That’s great, Bridget! Thanks for the feedback. I was thinking about the color issue, and I have a feeling (just a feeling, no scientific evidence) that the longer the spinach is pureed, the less vibrant the color because it will start to oxidize. So perhaps blend for as little time as possible to keep it bright green!

  43. HA! Love your comments about your conversation with your son. Sounds exactly like what would happen with my 6 year old. So many times I feel bad because we are so boring…no fun cereals, no fun juice, no colors! So this will be fun to try! Thank you!

    • Yep, same boring house here! Let me know what you think of the muffins!

  44. Can you suggest a good egg substitute? I have a student who has an egg allergy, and would hate to leave her out. Thank you!

    • Yes! For one egg substitute 1 Tablespoon of GROUND flaxseed mixed with 3 Tablespoons of warm water. Allow the mixture to sit on the countertop for 15 minutes before adding to the muffin batter. Should be perfect!

  45. This made me laugh oh loud when I read your comment about [not] being a cool mom that takes risks with carcinogens. My husband and I are so persnickety when it comes to food ingredients. I will also try the recipe with agave and I’ll let you know how it turns out. I have never commented on a recipe before, but you sound like a woman after my own heart. Thank you for sharing.

    • Welcome, Mindy! So glad you found me. Natural food purists unite!

  46. Do you have suggestions for a coconut oil substitute or egg substitute? When I normally substitute egg, I find everything falls apart.

    • Sure! For the coconut oil you can sub olive oil or melted butter. For the egg substitute, sub 1 Tablespoon ground flaxseed mixed with 3 Tablespoons warm water. Allow to sit on the countertop for 15 minutes before adding to batter.

  47. Would it be too much to use coconut milk and the coconut oil? Or should I use almond milk instead? Thanks!

    • Hmmm, coconut milk (the kind out of the can) has so much more fat than regular milk. ALthough the recipe calls for such a small amount, that it would probably be fine. I think the flavor should be fine too. ALmond milk will definitely work!

  48. Hi Pam- If I wanted to use almond flour or coconut flour instead, how would I change the recipe? Thank you so much!

    • Hi Stef! I haven’t tested this with almond flour yet, but when I do I am going to take my basic almond flour muffin recipe here: (obviously take out the cranberries and orange zest — although that would be so cute for Christmas!) and I would use half the spinach since that recipe only makes 9 muffins. I think it will work! Let me know if you try it before I do. Thanks!

  49. I don’t always have maple syrup on hand but I do keep Agave. Would that work, as well? Looking forward to getting some greens into my own picky guy!

    • I only tested this recipe with maple syrup, but I am confident that you can use agave and regular cane sugar as well. A wet sweetener gets blended with the other wet ingredients and a dry sweetener gets mixed in with the dry (i.e. flour). Enjoy!

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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