Mint Chip Spinach Cupcakes


Happy 30th Birthday to my amazing husband!  For his last birthday, I made him dairy-free, wheat-free Pineapple Coconut Cake, and he really enjoyed that, so I wanted this year’s dessert to be a hit as well.  He’s not a huge sweets lover, nor a big fan of chocolate, so no brownies (I know, it’s practically sacrilegious), but I found this recipe, from Vegan Yack Attack, and tweaked it to make it even healthier.  He ate two cupcakes right away and said he enjoyed their unique flavor.  For those worried about the spinach in the cupcakes–it’s undetectable.  Mostly, these cupcakes taste minty with a hint of chocolate.  Stay tuned for a post on erythritol (Zsweet), but if you don’t have any, you can sub sugar.

Mint Chip Spinach Cupcakes
Tasty green treats!
Recipe type: Dessert
Serves: 12
  • 1 + ½ cups plus 4 tbsp whole wheat flour
  • ¾ cup erythritol
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅔ cup packed baby spinach
  • ¼ cup unsweetened applesauce
  • 1 tbsp white vinegar
  • ½ tsp vanilla extract
  • ½ tsp pure mint extract
  • 1 cup ice water
  • ⅔ cup mini chocolate chips
  1. Mix flour, erythritol, baking soda, and salt together in bowl.
  2. Blend spinach, applesauce, vinegar, vanilla extract, mint extract, and ice water together in high-powered blender.
  3. Pour blended mixture into the bowl and stir until just combined.
  4. Fold in chocolate chips.
  5. Distribute batter into greased muffin tin, or spray cupcake liners first--these stick a lot.
  6. Bake for approximately 18-22 minutes, or until a toothpick inserted comes out clean.
  7. If desired, add a simple glaze of about ⅓ cup powdered sugar, 1 tbsp non-dairy milk and ½ tsp pure mint extract


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