St. Patrick’s Day Spinach Muffins | Ridgefield Moms


Our kids are just getting off of the Valentine’s Day chocolate high as St. Patrick’s Day is approaching! I have played around with this recipe for a few years now & this is the way I can sneak (a lot) of veggies into a muffin that is also fun for St.Pat’s & can be made in advance & frozen to make mornings easier! My kids call them leprechaun muffins…I call them genius muffins for the simple fact that they have an entire bag (6oz.) of organic spinach in them!

The cute shamrock topping is an edible wafer that makes them even more festive! (linked here)


-cupcake liners or non-stick spray

-2 cups of while wheat flour

-1/4 teaspoon salt

-1/2 teaspoon baking soda

-2 teaspoon baking powder

-generous sprinkle cinnamon

-1/2 cup unsalted butter (melted)

-3/4 milk

-1/2 cup agave nectar or honey

-1 banana

-6 oz raw organic baby spinach

-1 egg

-1 teaspoon vanilla

  1. Preheat oven to 350 and prepare muffin pan with liners or non stick spray
  2. Combine all dry ingredients
  3. Heat butter until melted and using a blender combine butter, spinach, banana, agave nectar, milk, egg & vanilla
  4. pour wet ingredients into dry & fold together, being sure to not overmix
  5. Fill muffin pan & bake for 18-20 minutes


Enjoy & may the luck of the Irish be with you!


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