12 Delicious Bears Spinach Muffins Recipes

Venture into the world of baking with a twist by exploring our roundup of 12 Delicious Bears Spinach Muffins Recipes! Perfect for home cooks looking to add a nutritious yet tasty option to their repertoire, these muffins blend the goodness of spinach with the joy of baking. Whether you’re after a quick snack or a healthy treat, there’s a recipe here to satisfy your cravings. Keep reading to discover your next favorite bake!

Savory Bears Spinach and Cheese Muffins

Fancy a quick, savory treat that’s perfect for breakfast or a snack? These spinach and cheese muffins are your go-to. They’re easy, delicious, and packed with flavor.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (fresh is best for maximum rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup milk (whole milk makes them richer)
• 1 large egg (room temp blends better)
• 1/4 cup melted butter (unsalted, so you control the saltiness)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 cup chopped spinach (squeeze out excess water to avoid sogginess)

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line with paper cups.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix the milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ones and stir until just mixed. Tip: Don’t overmix to keep the muffins tender.
5. Fold in the cheddar cheese and spinach gently. Tip: Frozen spinach works too, just thaw and drain it well.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.

Kick back and enjoy these muffins warm. They’re wonderfully moist inside with a slight crunch on top. Try them with a dollop of sour cream or alongside a fresh salad for a light meal.

Sweet Honey Bears Spinach Muffins

Mornings can be hectic, but these Sweet Honey Bears Spinach Muffins are here to save the day. Packed with nutrients and a touch of sweetness, they’re perfect for on-the-go breakfasts or a quick snack.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup honey (local if you can find it, for that rich flavor)
• 1 cup fresh spinach, finely chopped (packed tight, no stems)
• 1/2 cup unsalted butter, melted (let it cool a bit before mixing)
• 2 large eggs (room temp blends better, trust me)
• 1 tsp baking powder (the fresher, the better rise)
• 1/2 tsp vanilla extract (pure, not imitation, for the best taste)
• A pinch of salt (just to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the melted butter and honey until smooth.
3. Add the eggs one at a time, whisking well after each addition. Tip: This ensures a smooth batter.
4. Stir in the vanilla extract and salt, mixing until just combined.
5. Gently fold in the sifted flour and baking powder. Tip: Don’t overmix to keep the muffins tender.
6. Add the chopped spinach, folding it in until evenly distributed. The batter will be thick.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Watch them closely after 15 minutes to avoid overbaking.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins come out moist with a subtle sweetness from the honey, and the spinach adds a nice texture without overpowering. Try them warm with a dab of butter or pack them for a midday energy boost.

Gluten-Free Bears Spinach Muffins

Let me tell you about these gluten-free spinach muffins that are as fun to make as they are to eat. Perfect for a quick breakfast or a healthy snack, they’re packed with flavor and goodness.

Ingredients

• 2 cups gluten-free flour blend (I swear by Bob’s Red Mill for the best texture)
• 1 cup fresh spinach, finely chopped (packed tight for maximum green goodness)
• 1/2 cup honey (local if you can, it adds a lovely depth)
• 1/4 cup coconut oil, melted (extra virgin gives a subtle tropical hint)
• 2 large eggs (room temp eggs mix in smoother, trust me)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (fresh for the best rise)
• 1/4 tsp salt (I like sea salt for its mild flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the gluten-free flour blend, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the honey, melted coconut oil, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Gently stir in the chopped spinach until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Warm from the oven, these muffins are tender with a hint of sweetness and a pop of color from the spinach. Try them with a smear of almond butter for an extra protein kick.

Vegan Bears Spinach and Banana Muffins

Wow, have you ever thought about combining spinach and banana in a muffin? Sounds wild, right? But trust me, these vegan muffins are a game-changer for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup maple syrup (the real deal, none of that fake stuff)
• 1/3 cup coconut oil, melted (extra virgin is my go-to for its subtle sweetness)
• 1 cup mashed ripe bananas (about 2 medium, the spottier, the better)
• 1 cup fresh spinach, finely chopped (pack it down when measuring)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 cup almond milk (unsweetened keeps it from being too sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
2. In a large bowl, whisk together the flour, baking soda, and salt until well combined.
3. In another bowl, mix the maple syrup and melted coconut oil until smooth. Tip: If your coconut oil solidifies, warm it slightly.
4. Add the mashed bananas, chopped spinach, vanilla extract, and almond milk to the wet ingredients. Stir until just combined.
5. Gently fold the wet ingredients into the dry ingredients. Don’t overmix; a few lumps are okay. Tip: Overmixing leads to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

How about that? These muffins come out moist with a perfect balance of sweetness from the banana and a hint of earthiness from the spinach. Try them warm with a dab of almond butter for an extra treat.

Protein-Packed Bears Spinach Muffins

Alright, let’s dive into making these Protein-Packed Bears Spinach Muffins that are as nutritious as they are delicious. Perfect for a quick breakfast or a healthy snack, these muffins will keep you energized throughout the day.

Ingredients

• 1 cup whole wheat flour – I love using whole wheat for that extra fiber.
• 1/2 cup protein powder – Vanilla or unflavored works best here.
• 1 cup fresh spinach, finely chopped – Packed with iron, it’s a great way to sneak in greens.
• 2 large eggs – Room temperature eggs blend better, trust me.
• 1/2 cup unsweetened applesauce – Adds natural sweetness and moisture.
• 1/4 cup honey – For a touch of sweetness without the guilt.
• 1 tsp baking soda – The secret to fluffy muffins.
• 1/2 tsp salt – Just enough to balance the flavors.
• 1/4 cup extra virgin olive oil – My go-to for a healthy fat option.

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the whole wheat flour, protein powder, baking soda, and salt.
3. In another bowl, beat the eggs, then mix in the applesauce, honey, and olive oil until smooth.
4. Fold in the chopped spinach gently into the wet ingredients.
5. Combine the wet and dry ingredients, stirring just until mixed. Overmixing leads to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Ready to enjoy? These muffins come out moist with a slight sweetness, and the spinach adds a nice texture without overpowering. Try them warm with a dab of almond butter for an extra protein kick!

Low-Carb Bears Spinach and Almond Flour Muffins

Now, if you’re looking for a snack that’s both nutritious and delicious, these low-carb spinach and almond flour muffins are a game-changer. Perfect for those busy mornings or when you need a quick pick-me-up.

Ingredients

• 2 cups almond flour – I find the finer grind works best for a smoother texture.
• 1/2 cup fresh spinach, finely chopped – packed tight, because we want all that green goodness.
• 3 large eggs – room temperature eggs blend more smoothly into the batter.
• 1/4 cup melted butter – unsalted is my preference, but salted works in a pinch.
• 1 tsp baking powder – the magic lift for our muffins.
• 1/2 tsp salt – just enough to enhance all the flavors.
• 1/4 cup water – to get the right batter consistency.

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the almond flour, baking powder, and salt until well combined.
3. Add the eggs, melted butter, and water to the dry ingredients. Mix until the batter is smooth. Tip: Don’t overmix to keep the muffins light.
4. Fold in the chopped spinach gently, ensuring it’s evenly distributed throughout the batter.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use an ice cream scoop for even portions.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean. Tip: Rotate the tin halfway through for even baking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins have a delightful texture that’s both fluffy and satisfying. Enjoy them warm with a smear of butter or pack them for a healthy snack on the go.

Spicy Bears Spinach and Jalapeno Muffins

Feeling adventurous in the kitchen? These Spicy Bears Spinach and Jalapeno Muffins are the perfect way to spice up your morning routine or snack time. They’re packed with flavor, easy to make, and just the right amount of heat to wake you up.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp baking powder (fresh is key for the best rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 cup sugar (just enough to balance the heat)
• 1 cup milk (whole milk makes them richer, but any works)
• 1 large egg (room temp blends smoother)
• 1/4 cup melted butter (unsalted, so you control the saltiness)
• 1 cup chopped spinach (squeeze out excess water for the perfect texture)
• 2 jalapenos, finely diced (remove seeds for less heat, if you prefer)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with papers or grease well.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, mix the milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry and stir until just mixed. Tip: Don’t overmix to keep muffins tender.
5. Fold in the spinach, jalapenos, and cheese gently.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, until golden and a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re best served warm, but cool completely if storing.

Great for grabbing on the go, these muffins have a moist crumb, a kick of heat, and a cheesy goodness that’s irresistible. Try them with a smear of cream cheese or alongside a cold glass of milk to tame the spice.

Bears Spinach and Pumpkin Muffins

Let’s dive into making these wholesome Bears Spinach and Pumpkin Muffins that are as nutritious as they are delicious. Perfect for a quick breakfast or a healthy snack, these muffins pack a punch of flavor and goodness.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I love the freshness of homemade)
• 2 cups fresh spinach, finely chopped (packed tight for that green goodness)
• 2 large eggs (room temperature works best for even mixing)
• 1/2 cup maple syrup (the real deal, none of that imitation stuff)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 3/4 cups whole wheat flour (for a hearty texture)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (just enough to balance the sweetness)
• 1 tsp cinnamon (because pumpkin and cinnamon are best friends)
• 1/2 tsp nutmeg (for a little warmth and depth)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the pumpkin puree, chopped spinach, eggs, maple syrup, and olive oil until well combined.
3. In another bowl, sift together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg to ensure no lumps.
4. Gently fold the dry ingredients into the wet mixture until just combined; overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, these muffins have a perfect balance of sweet and earthy flavors. Serve them warm with a dab of butter or enjoy them as is for a guilt-free treat.

Bears Spinach and Chocolate Chip Muffins

Who knew that combining spinach and chocolate chips could lead to such a delightful surprise? These muffins are a sneaky way to get your greens in, and trust me, you won’t even taste them. Perfect for a quick breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (because life’s too short for less)
• 1/2 tsp baking soda (the secret to the perfect rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup fresh spinach, finely chopped (packed tight, no stems)
• 1/2 cup chocolate chips (I go for dark chocolate, but milk works too)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a healthier twist)
• 1 large egg (room temp eggs here blend better)
• 1/2 cup buttermilk (makes them incredibly moist)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the chopped spinach, chocolate chips, oil, egg, buttermilk, and vanilla to the dry ingredients. Mix until just combined; overmixing leads to tough muffins.
4. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Craving something unique? These muffins are wonderfully moist with a subtle sweetness from the chocolate chips, and the spinach adds a nice texture without overpowering. Serve them warm with a dab of butter or enjoy them as is for a guilt-free treat.

Bears Spinach and Blueberry Muffins

Oh, you’re going to love these muffins! They’re the perfect blend of sweet and savory, with a hint of earthiness from the spinach and a burst of freshness from the blueberries. Ideal for a quick breakfast or a snack on the go.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (adjust if you like it less sweet)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• 1 cup fresh spinach, finely chopped (pack it tight when measuring)
• 1 cup blueberries (fresh or frozen, but I prefer fresh for this recipe)
• 1/2 cup milk (whole milk makes them richer)
• 1/4 cup extra virgin olive oil (my go-to for moisture)
• 1 large egg (room temp eggs blend better)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the chopped spinach and blueberries to the dry ingredients, tossing gently to coat them evenly.
4. In another bowl, mix the milk, olive oil, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re easier to remove when slightly cooled.

Unbelievably moist and tender, these muffins have a delightful contrast of flavors. Serve them warm with a dab of butter or enjoy them as is for a healthier option.

Bears Spinach and Apple Cinnamon Muffins

Bears Spinach and Apple Cinnamon Muffins are the perfect blend of sweet and savory, making them a hit for any time of day. You’ll love how the freshness of spinach pairs with the warmth of cinnamon and the sweetness of apples.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup sugar (adjust if you prefer less sweet)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 tsp cinnamon (because you can never have too much)
• 1 cup fresh spinach, finely chopped (pack it in for maximum green goodness)
• 1 medium apple, peeled and diced (Granny Smith adds a nice tartness)
• 1/2 cup milk (whole milk makes them richer)
• 1/4 cup extra virgin olive oil (my go-to for moisture)
• 1 large egg, room temperature (it blends better this way)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Add the chopped spinach and diced apple to the dry ingredients, tossing lightly to coat.
4. In another bowl, mix the milk, olive oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients, stirring just until mixed. Tip: Overmixing leads to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

Makes about 12 muffins. The texture is wonderfully moist with a slight crunch from the apple bits. Serve them warm with a dab of butter or enjoy as is for a quick, nutritious snack.

Bears Spinach and Zucchini Muffins

Perfect for those mornings when you’re craving something savory yet healthy, these muffins pack a punch with spinach and zucchini. You’ll love how easy they are to whip up, even if you’re not a morning person.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup grated zucchini (squeeze out the excess water, trust me on this)
• 1 cup fresh spinach, finely chopped (baby spinach works great here)
• 2 large eggs (room temperature blends better)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (the sharper, the better)
• 1 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1/2 tsp salt (I prefer sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. In another bowl, beat the eggs, then mix in the olive oil, zucchini, spinach, and Parmesan cheese.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Ready to enjoy? These muffins are wonderfully moist with a tender crumb, thanks to the zucchini. Serve them warm with a dollop of cream cheese for an extra indulgent breakfast.

Conclusion

Great news for all spinach and muffin lovers! Our roundup of 12 Delicious Bears Spinach Muffins Recipes offers a treasure trove of tasty, nutritious options to spice up your baking routine. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!