Sweet Spinach Muffins with Banana

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.

1. Preheat the oven and grease a muffin tin.
2. Place all ingredients into a blender except the flour and chocolate chips, if using. (photo 1)
3. Blend until very smooth. Pulse in the flour just to combine, or stir it in gently. (photo 2) 
4. Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using. (photo 3)
5. 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.
• To make egg-free, omit the eggs and use 1 1/2 cups sliced banana.
• 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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Sweet Spinach Muffins with Banana

★★★★★ 4.6 from 29 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 18
• Total Time: 34
• Yield: About 12 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Muffins

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Description

These store well, so you can make them ahead of time and pull them out of the fridge to serve. (Post updated October 2019)

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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

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Instructions

1. Preheat the oven to 375 degrees F and grease a muffin tin well with nonstick spray.
2. Place all ingredients into a blender except the flour and chocolate chips, if using.
3. 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.
4. Pulse in the flour just to combine, or stir it in gently.
5. Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.
6. 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.)
7. Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
8. Serve slightly warm, at room temp, or chilled.
9. 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.

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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. Use 1 1/2 cups of sliced banana and proceed with the recipe.

To make these without bananas, omit the banana. Use 1/2 cup applesauce instead.

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.

1399 g44.8 mg2.5 g0.8 g24.4 g2.5 g5.2 g68.4 mg

Filder Under:Breakfast, Gluten-Free, Muffins, Nut-Free, Seasonal Recipes, Snacks, Vegetarian