Spinach Raisin Walnut Muffins (No Refined-Sugar)
MUFFINS

Spinach Raisin Walnut Muffins (No Refined-Sugar)

Kim N. June 26, 2026 2 min read

Fresh spinach, naturally sweet raisins, and crunchy walnuts come together in these soft mini muffins for a delicious combination of flavor and nutrition. They’re easy to make, freezer-friendly, and perfect for little hands.

Ingredients:

Makes 12 mini muffins

Dry ingredients:

  • 3/4 cup organic unbleached all-purpose flour
  • 1/4 cup organic whole wheat flour
  • 1 tsp baking powder (aluminum-free)
  • 1/2 tsp baking soda
  • 1/8 tsp mineral salt

Wet ingredients:

  • 1 packed cup fresh organic baby spinach
  • 1/4 cup whole milk
  • 1 egg
  • 2 tbsp avocado oil or melted unsalted butter
  • 2 tbsp plain Greek or whole milk yogurt
  • 3 tbsp pure maple syrup

Add-ins:

  • 2 tbsp finely chopped raisins
  • 1/4 cup finely chopped walnuts, plus more for topping

Instructions:

  1. Preheat oven to 385°F and line or grease your mini muffin pan.
  2. Add all wet ingredients to a blender and blend until smooth.
  3. In a mixing bowl, whisk all dry ingredients.
  4. Transfer wet mixture into dry and gently fold or mix until just combined. Don’t over-mix.
  5. Fold in finely chopped walnuts + raisins.
  6. Divide batter evenly into muffin cups.
  7. Sprinkle finely chopped walnuts on top, if desired.
  8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool for a few minutes before transferring to a wire rack.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture and help prevent sogginess.
  • Refrigerator: Store in an airtight container for up to 5 days. Warm for 10–15 seconds in the microwave or let come to room temperature before serving for the best texture.
  • Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Freeze in a single layer first if possible, then transfer to a bag to prevent sticking.
  • To Reheat: Thaw overnight in the refrigerator or at room temperature for about 30 minutes. Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through.

Pro Tip:

  • For the freshest muffins, let them cool completely before storing. Trapping warm muffins in a container creates condensation, which can make them soggy and shorten their shelf life.