For extra flavor, add 1/4 cup of chopped walnuts or pecans to the batter. To make these muffins gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These muffins freeze well. Wrap individually and store in a freezer bag for up to 2 months. Thaw at room temperature before serving. Ensure the spinach is thoroughly drained to prevent soggy muffins. Press out excess moisture with paper towels. Consider adding a pinch of ground ginger or cloves for a warmer spice profile, especially during the fall season. These muffins can also be made in a mini muffin tin for smaller, bite-sized treats.
Retha Macejkovic
Jun 25, 2025I substituted applesauce for some of the oil and they still turned out great! A little healthier option.
Colt Parker
May 6, 2025Easy to make and perfect for on-the-go. I freeze them for quick snacks.
Roy Emmerich
Apr 20, 2025I was skeptical about the spinach, but you can't even taste it! These are now a staple in our house.
Mac Kassulke
Apr 18, 2025My toddler absolutely loves these! I love that I can sneak in some extra veggies.