Spinach and Almond Cupcakes
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 12
  • 200g (7oz) fresh spinach leaves (or frozen chopped spinach)
  • 3 large free-range eggs
  • 1 tsp almond extract
  • 150g (3/4 cup) sugar
  • 100g (1/2 cup) applesauce
  • 100ml (1/3 cup) rapeseed or vegetable oil
  • 2 tbsp lemon juice
  • 250g (2 cups) plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  1. Preheat oven to 180c/350F. Line a muffin tin with paper cases.
  2. Puree the fresh spinach in a food processor, or with a hand held blender, until it is liquified. If using frozen spinach, thaw it and squeeze out the excess water.
  3. Beat the eggs, almond extract and sugar until light and fluffy. Mix in the oil, applesauce, lemon juice and pureed spinach.
  4. In a separate bowl, sift the flour, baking powder and salt. Add the flour mixture to the spinach mixture and combine. Pour into the muffin cups.
  5. Bake for approximately 15 minutes or until an inserted skewer comes out clean. If making this as a cake, increase cooking time to 35 minutes.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/spinach-and-almond-cupcakes/