Spinach Banana Muffins (Baby & Toddler Friendly)
If you’re looking for a kid-friendly snack that’s wholesome, delicious, and secretly loaded with veggies, these spinach banana muffins are the answer. Best of all, they sneak in an entire two cups of spinach, without anyone even noticing! These muffins come out soft, moist, and perfectly sweet, making them an easy win for both picky toddlers and busy parents.
Servings 12 muffins
Ingredients
- 1 medium ripe banana
- 2 cups packed baby spinach
- ¾ cup milk
- 2 tablespoons yogurt
- 2 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- Pinch of cinnamon
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup whole wheat flour
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a blender, add the banana, spinach, milk, yogurt, melted butter, eggs, and vanilla. Blend until completely smooth.
- Add in the oats, cinnamon, baking soda, and salt. Blend again until combined.
- Transfer the batter to a bowl and gently fold in the whole wheat flour until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups (about 12 muffins).
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 2 months - just thaw at room temp or warm gently in the microwave.