Spinach and Cheese Whole Wheat Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist muffins hiding pureed spinach in a whole wheat base, creating a nutritious breakfast or snack that kids eat without hesitation. This American-inspired kid-friendly recipe, ready in about 35 minutes, pairs whole wheat flour, all-purpose flour, cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a separate bowl, mix 1 cup pureed spinach, 1/4 cup unsweetened applesauce, 1/4 cup milk, 1 egg, and 1/4 cup melted butter until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
  5. Step 5: Gently fold in 1/2 cup shredded cheddar cheese until evenly distributed throughout the batter.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until a toothpick inserted into the center comes out clean and the tops are golden.

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