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
Spinach MuffinsI 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
Ingredients in Banana Spinach MuffinsTo 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
How to Make Spinach Muffins Step-by-StepHere’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
Banana Spinach MuffinsThese 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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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. 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.
Hi – How long do you suggest baking if using mini-muffin tins? Thanks!!
I think 12-14 would be the timing for minis!
I am a terrible baker and my favorite part about this recipe is that no matter how much I screw it up, it’s very forgiving. I’ve substituted coconut flour in all sorts of wrong quantities, used baking powder instead of soda and omitted various ingredients but have produced a muffin that was still enjoyed by my 18 month old and even his father. I make this at least twice a month and am pleased every time. Thanks!
★★★★★
I am so glad to hear that!
Love this recipe! After a few tries, I don’t put the oats in the blender anymore (I don’t have space in mine and doing half at a time is a lot when letting my son help) and I add a 1/4 cup more oats and flour . We like the chunkier/lighter consistency this creates.
They are a favorite for my 18mo and for me to get some precious veggies in!
★★★★★
I’m so glad to hear that!
My muffins came out perfectly but I think they desperately need a little salt or maybe sprinkle of cinnamon.
Thanks for letting me know that! (and you can add both next time if you prefer!)
Made these as a first introduction to chocolate for my little one as also pretty healthy and she loves them! I do too. Thank you!
★★★★★
Do the oats go in with the other blender ingredients or stirred in with the flour at the end? Your video doesn’t show them going in and I want to make sure I put them in at the right time. Thank you!
They go into the blender with the rest of the ingredients!
I’ve made these several times for my kids. I try to make a different healthy muffin or cookie every week to include in their school lunches. This my 4-year-old’s favorite of the ones I’ve tried so far. I add three chocolate chips/chunks to the top and call them “Hulk Muffins.” Thanks for this versatile recipe! I’ve been out of some ingredients before, but you included wonderful substitutions. I also finally remembered to buy gluten free oats so that I can actually try them next time! Thank you!
★★★★★
We followed the steps exactly, but muffins always turn our raw. I tried it 4 times already. I don’t know what I am doing wrong 🙁
Are you using baking soda, not baking powder? They will not bake through with baking powder. If you’re using baking soda, check that it’s not expired. That is my best guess (I’m sorry you’re having issues)
These muffins are wonderful! My son has dairy and egg allergies so I followed the substitution instructions and they turned out perfect! (THANK YOU for including those in your recipes!!)
I now always double Amy’s muffin recipes and bake them in mini muffin tins to have a stockpile of healthy, delicious snacks in the freezer!
★★★★★
I’m so glad that the allergy substitutions are helpful!
Thanks so much for this recipe! It is delicious and I hope my 14 month old daughter likes them
Unfortunately I made my first batch today and they have turned out raw inside. I baked them at 375°f for 20 mins and then another 10 mins. Then I increased the temp to 450°f and baked for another 10 mins. They are still raw! Where have I gone wrong? I used all the same ingredients except baking powder instead of baking soda. I used whole wheat flour. And Yogurt. No chocolate chips. I used eggs, milk and everything else on the list you provided.
Pls let me know! Thanks
★★★★★
Hi! It’s the baking powder—they will not bake properly unless you use baking soda. At least we know what caused it, though I am sorry you had issues!
Hii
What’s the difference between baking soda and baking powder? I can’t seem to figure it out.
I’m loving your recipes! I’ve made a few so far. My toddler likes them!
Thank you
In this recipe, baking soda ensures that the batter will cook through. Baking powder will result in raw insides of the muffins. I hope that helps!
Hi,
Tried them with baking soda and they are delicious
However, they are extremely moist inside which we as adults at home love but my daughter doesn’t like the stickiness and that distracts plus stops her from even trying it. She is a toddler who is used to making a 100 pieces of the muffin first and then trying it. Could you give me any inputs on how to have a more stiff texture on the inside? I made them without eggs.
Thank you
★★★★★
I’m glad they worked out. Maybe try dicing them up and just giving her a few pieces at a time? I don’t really know how to make the texture stiffer without making them less appealing.
Haha yes she will eventually eat them as she grows I am sure! Thanks a ton. We love this recipe and it is a sure keep!!
★★★★★
Subbed maple syrup for the honey for 1 year old and 2.5 year old and both loved them. Made half with chocolate chips and the other half plain and served with some peanut butter on top. Froze really well!
★★★★★
I’m so glad to hear that!
They were a hit for my LO almost 1 yr old next month! Thank you, I substituted the chocolate chips for blueberries delicious 😋
I can’t wait to try with blueberries—I’m glad to know they work!
What if i used white flour instead of whole wheat? Is there a difference in cooking time?
No, it should work the same!
Would a flax egg work to make this egg free?
There’s an easy egg-free option in the Notes section!
will whole wheat roll oats work also can i use extra virgin oil for for the none stick or avocado oil ??
If I forgot to store these in the fridge yesterday after I made them (BIG hit with my family!!!), are they not good anymore? They are in an airtight container on my kitchen counter right now 😂.
All good, just pop them into the fridge today!