Sweet spinach muffins are a perfect toddler breakfast or snack. Each bite is packed with nutrients from greens and fruit and the interior is so moist that even babies can enjoy these gluten-free blender muffins.
I know I’ve written about how we actually don’t need to pack kale and spinach into every bite our kids eat, but I do think there can be merit in sometimes making more nutritious versions of foods our kids already like. The color green can be a huge red flag to many kids, so I like to try to use the color to my advantage in fun foods like these Sweet Green Spinach Muffins with Banana.
Healthy Toddler Breakfast
Made with a not-too-long list of good-for-you ingredients, these muffins are naturally sweet from banana, but have a dose of Vitamin A and C from spinach or kale. They also have healthy fats and protein so they’re a nice meal component that will provide long lasting energy for your busy bees. And unlike some other more classic muffin recipes, they also have whole grains from rolled oats, adding in fiber and B vitamins too.
Spinach Muffins for Baby
These muffins are incredibly moist, so they are a perfect early food for older babies. Cut them up into small cubes so baby can easily pick up bite-size pieces. You may want to warm them slightly to make them even moister.
Chocolate Chip Spinach Muffins
Nutrition aside, these muffins are also fun! Topped with mini chocolate chips, they can liven up breakfast—whether or not Halloween is around the corner. I did the little Frankenstein faces with cream cheese, chocolate chips, and a little melted dark chocolate. And we love them with a side of milk…or coffee! I actually try to keep a stash of these in the freezer to grab for lunch for myself on busy days since it’s nice to know that I’m getting fruit and veggies in one convenient package.
How to Customize Easy Spinach Muffins
- You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference.
- You can make them dairy-free by opting for your favorite unsweetened nondairy milk and using a neutral oil instead of yogurt.
- You can use either spinach or kale. If you plan to use kale and have time to plan ahead, I prefer using kale that’s been frozen since it tastes less green. Simply wash, dry, and store it in a zip top bag in the freezer. Crush gently in the bag and measure with a measuring spoon. (I use it in smoothies this way too!) Baby Spinach usually has a less intense flavor.
- These muffins are moist, a bit dense, and fairly filling, so adjust your expectations if you tend to think of muffins as super light and airy.
Gluten-Free Spinach Muffins
We prefer these muffins either warm out of the oven or chilled, so see what you like! Since I can’t eat gluten, I bake with King Arthur’s gluten free flour blend. You can also use whole-wheat flour.On one recent weekend day, the little one at a whole muffin and my big girl ate three! How’s that for a ringing endorsement? (Full disclosure: The chocolate was the deciding factor for my 5 year old.)
Veggie-packed blender muffins loaded with natural sweetness to make your toddler happy.
- 1 cup sliced ripe banana (about 2 small)
- 1 cup lightly packed baby kale or spinach
- 3/4 cup milk
- 1/4 cup honey
- 1/4 cup plain whole milk yogurt (OR melted and cooled butter OR neutral oil)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 cup whole-wheat or gluten-free flour
- Mini chocolate chips, optional
- Preheat the oven to 350 degrees F and grease a muffin tin with nonstick spray.
- Place all ingredients except the flour and chocolate chips, if using, into a blender. Blend until very smooth, stopping to scrape down the sides of the bowls as needed. (I sometimes have to use the stick that came with my Vitamix to get things going.) You want the greens to be very finely blended in so the batter is green and there aren’t large pieces, as if you were making a smoothie. Pulse in the flour just to combine.
- Pour into the prepared muffin tin, evenly distributing the batter. Each cup should be about 3/4 cup full. Sprinkle with chocolate chips if using. Bake for 24-28 minutes or until a cake tester inserted into the center comes out cleanly. Remove from the oven and let cool in the pan for at least 5 minutes. Cool on a rack or tilt slightly in the pan. Serve slightly warm or let cool fully on a wire rack.
These muffins will store up to 3 days in the fridge or up to 3 months in the freezer. Simply let cool fully and store in a zip top freezer bag with as much air removed as possible.
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