These Spinach Muffins with Banana are a super healthy and yummy toddler or big kid 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 easy blender muffins!
Spinach 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 Spinach Muffins with Banana.
You can call these Hulk Muffins, Monster Muffins, Green Smoothie Muffins, or any fun name you can come up with!
Baby Muffins
Made with a not-too-long list of good-for-you ingredients, these muffins are naturally sweet from banana, and 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 kids.
TIP: To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
Ingredients in Banana Spinach Muffins
To make these muffins you’ll need:
- ripe banana
- baby spinach
- milk
- honey
- melted and cooled butter OR neutral oil OR plain yogurt
- eggs
- vanilla extract
- rolled oats
- baking soda
- whole-wheat flour
- Mini chocolate chips, optional
TIP: Use pure vanilla extract for the best flavor.
Egg-Free Spinach Muffins
To make these without eggs, omit the eggs. Add the milk to a measuring cup and add an additional 2 tablespoons ilk. Stir in 2 tablespoons chia seeds and let sit for 5 minutes. Continue with the recipe as directed. Check for doneness starting at 16 minutes.
Gluten-Free Spinach Muffins
To make these gluten-free, try King Arthur’s gluten free flour blend instead of the regular flour.
Dairy-Free Spinach Muffins
You can make them dairy-free by opting for your favorite unsweetened nondairy milk..
How to Make Spinach Muffins Step-by-Step
Here’s a look at the simple process involved in making this healthy muffin recipe for kids.
- Preheat the oven and grease a muffin tin.
- Place all ingredients into a blender except the flour and chocolate chips, if using. (photo 1)
- Blend until very smooth. Pulse in the flour just to combine, or stir it in gently. (photo 2)
- Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using. (photo 3)
- Bake until firm to the touch and lightly browned around the edges. (photo 4)
TIP: The veggie muffins are done when the edges are lightly brown, the tops are firm, and a cake tester inserted into the center comes out cleanly.
Why do these spinach veggie muffins require a blender?
In order to get the spinach smooth and incorporated into the batter—which is really the key to getting the kids to eat these, because a muffin with chunks of spinach would be no good!—you need a blender. It’s basically the same principal as making a green smoothie!
TIP: You can try this with a food processor, though be sure to run it on high for 30-60 seconds to get the spinach as blended up as possible.
Banana Spinach Muffins
These healthy muffins for kids are delicious warm out of the oven or chilled, so see what you and the kids like. The ripe banana adds natural sweetness and while there’s a load of fresh spinach in these, they just taste like a treat. Sure, they aren’t super sweet like most bakery muffins are, but they are always a big hit with my kids (and myself!)…especially with a few mini chocolate chips on top.
Spinach Baby Muffins for Baby-Led Weaning
These muffins are incredibly moist and they don’t dry out very easily, 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 and/or top with applesauce or apple butter.
Tips for Making the Best Spinach Banana Muffins
- Use very ripe bananas with brown spots for the best natural sweetness.
- To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
- You can make them dairy-free by opting for your favorite unsweetened nondairy milk and using a neutral oil instead of yogurt.
- To make these gluten-free, try King Arthur’s gluten free flour blend.
- You can use either spinach or kale. If you use kale, remember that it has a stronger flavor and use less.
- 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 milder flavor when used fresh.
- You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also just omit them.
- These are not crazy sweet without the chocolate chips(though my kids like them just fine!), so if you think your kids will prefer a sweeter muffin, add 1/4 cup granulated sugar to the batter.
- You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Please comment and rate the recipe below if you make it—I’d love to know what you and your kids think!
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These store well, so you can make them ahead of time and pull them out of the fridge to serve. (Post updated October 2019)
Ingredients
- 1 cup sliced ripe banana (about 2 small or one medium/large)
- 2 cups lightly packed baby spinach
- 3/4 cup milk (dairy or unsweetened plain nondairy)
- 1/4 cup honey
- 2 tablespoons melted and cooled butter OR neutral oil OR plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 cup whole-wheat or gluten-free flour
- Mini chocolate chips, optional
Instructions
- Preheat the oven to 375 degrees F and grease a muffin tin well with nonstick spray.
- Place all ingredients into a blender except the flour and chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently.
- Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
- Serve slightly warm, at room temp, or chilled.
- You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Notes
Use very ripe bananas with brown spots for the best natural sweetness.
To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
To make these dairy-free use your favorite unsweetened nondairy milk and using a neutral oil instead of yogurt.
To make these gluten-free, try King Arthur’s gluten free flour blend.
To make these egg-free, omit the eggs. Add the milk to a measuring cup and add an additional 2 tablespoons milk. Stir in 2 tablespoons chia seeds and let sit for 5 minutes. Continue with the recipe as directed.
If using baby kale, use just 1 cup and consider freezing the leaves first (and adding them to the blender frozen) to knock down the “green” flavor a bit.
You can stir 1/3 cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also just omit them.
These are not super sweet without the chocolate chips, so if you think your kids will prefer a sweeter muffin, add 1/4 cup granulated sugar to the batter.
I tired this recipe and my 13 month son likes it. I did not add chocolate chips because not sure which one is not too sweet or too bitter.Which brand mini chocolate chips did you use for this recipe?
★★★★★
If you get “semi-sweet” or “dark” mini chocolate chips from any brand, they should be a good flavor. They’ll all be sweet, but since you don’t need to use very many, it’s still an overall low amount of sugar. I used a local store brand here.
Mine didn’t rise much. They are very dense. Obviously I did something wrong but not sure what. I’ll have another go soon. My 2 year old is eating them anyway so not a total fail!
★★★
Did you use both baking soda and powder? That is key. I’m glad he’s eating them regardless!
How much Baking Powder should be used? I only see the recipe above calling for 1 tsp. baking soda.
Just baking soda—I updated the recipe and adjusted the leavening for better texture!
These look great, I can’t wait to try them!
Do you think I can use almond flour instead of regular flour
It doesn’t bake exactly the same as regular flour, but I know that cup for cup gluten-free flour is a good substitute!
I have made these numerous times now, my toddler loves his “Monster Muffins!” It’s the only way he’ll eat greens. We make them gluten-free, egg-free, dairy-free and with agave so the baby can enjoy them too. Thanks for the awesome recipe 🙂
★★★★★
I’m so glad to hear that—and that the baby gets to enjoy them too!
I don’t ever buy rolled oats. Is this something I can substitute?
★★★★
I haven’t made them any other way, but you could try using all flour. Just stir it all in after you blend the rest of the ingredients. Let me know if you try it!
I followed this recipe exactly as stated and used melted butter . The bananas I used were very ripe (black/yellow). It was easy to make and delicious. Everyone loved it, including my two year old. The texture came out moist and fluffy. What a healthy and delicious muffin.
I’m so glad!
I haven’t baked in years! Looking for ways to trick my son into eating veggies and found this recipe! I think they’re great and so does my son! Yum! Thank you!
★★★★★
I’m so glad!
Love the idea of this and very easy to follow recipe but muffins were way too dense. My son wouldn’t even eat them. They are not light and fluffy like traditional muffins. Wouldn’t make them again!
I followed the recipe exactly and these turned out great! Very soft, not too spinachy, and my daughter really liked them. They do need a little more sweetness; maybe if I had used riper bananas or more honey? The chocolate def helps but I try limiting that for my 2 year old who gets too much energy after chocolate!
★★★★★
I’ve made these 3 times in the past month. Both, my 14 month olds & 11 year old really likes them, so that makes me super happy! A few things that i found: they come out a bit more moist when you use oil vs butter; using frozen (thawed) ripe bananas is a real game-changer!!! It really masks the spinach taste.
★★★★★
That’s a great tip about the banana, thanks for sharing! And I’m glad your kids enjoy them!
Can you please tell me how much frozen (rather thank fresh) spinach to use? Thanks!
I haven’t tried it with frozen so I can’t guarantee that it will taste the same but maybe 1/4 cup if it’s tightly packed together.
Five stars for how easy these are to make and incorporating a veggie! But, we found them to be a bit boring in flavor and a bit dense, not soft and fluffy like regular muffins. I did use all purpose flour as that was all I had. Might try to tweak and make again.
★★★
I think they are delicious for a healthy muffin but my two year old only picked off the chocolate and spit the one bit he took out unfortunately .
★★★★
I do my absolute best to make recipes that kids will like and eat, but obviously I can’t guarantee it. I wish I could! (I’m glad you like them though. You could off them again a few times to see if he comes around…)