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 banana muffins on pink plate

Spinach Muffins

Oh these muffins are one of our very favorites. And they’re one of the most popular recipes on my entire site! And while I know I’ve written about how we actually don’t need to pack kale and spinach into every bite our kids eat, I do think there can be merit in sometimes making nutritious versions of foods our kids already like. Like muffins.

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!

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.

They’re great for breakfast paired with a smoothie or milk, as a snack, or packed in a kids lunch.

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 You Need

To make these muffins you’ll need:

  • Ripe banana: Bananas with brown spots will add lots of sweet flavor to this recipe.
  • Baby spinach 
  • Milk: You can use whole milk, low-fat, or any nondairy milk.
  • Honey: Swap in maple syrup if desired (and for kids under age 1).
  • Melted and cooled butter: Or you can use neutral oil or plain yogurt.
  • Eggs
  • Vanilla extract
  • Rolled oats: This adds some extra fiber and whole grains, but blend into the mixture nicely.
  • Baking soda
  • Whole-wheat flour
  • Mini chocolate chips: These are optional to add on the top.

TIP: Use pure vanilla extract for the best flavor.

Ingredient Swaps

To make these without eggs, omit the eggs. Increase banana to 1 ½ cups.

To make these gluten-free, try King Arthur’s gluten free flour blend instead of the regular flour.

You can make them dairy-free by opting for your favorite unsweetened nondairy milk.

To make with frozen spinach, thaw the spinach, squeeze very dry, and measure out ¼ cup.

Use maple syrup for the honey.

how to make spinach muffins step by step

Step-by-Step Instructions

Here’s a look at the simple process involved in making this healthy muffin recipe for kids so you know what to expect. Scroll down to the bottom of this post to see the full recipe.

  1. Place all ingredients into a blender except the flour and chocolate chips, if using. (photo 1)
  2. Blend until very smooth. (photo 2) 
  3. Add the flour. (photo 3)
  4. Pulse in the flour just to combine. (photo 4)
  5. Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using. (photo 5)
  6. Bake until firm to the touch and lightly browned around the edges. (photo 6)

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.

spinach muffins on a plate with fruit

Banana Spinach Muffins

These kids muffins (which I happily eat myself too!) 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.

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.

TIP: Use maple syrup or omit the sweetener and use 2 tablespoons additional milk to make these for a baby.

Spinach Muffins Without Banana

If you can’t do banana, you could do apple butter, a thick applesauce, or roasted mashed sweet potato instead.

Vegan Spinach Muffins

Use the egg- and dairy-free options and opt for maple syrup to make these vegan.


Halloween Breakfast Idea

We love making these all year round, but they are super fun for Halloween with their bright green color. Call them “monster muffins”, add some eyes (I like using cream cheese and raisins and sprinkles for eyelashes) and you have a healthy and nourishing breakfast or snack to share.

How to Store

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 with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.

Best Tips for Success

  • 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.
  • Dairy-free: Use unsweetened nondairy milk and using a neutral oil instead of butter.
  • Gluten-free: try King Arthur’s gluten free flour blend.
  • Egg-free: Omit the eggs and use 1½ cups sliced banana.
  • To make with frozen spinach, thaw spinach, squeeze very dry, and measure out ¼ cup. Proceed with the recipe.
  • To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly.
  • To make these with kale, 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 ⅓ 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 ¼ cup granulated sugar to the batter.
  • You may also like Applesauce Muffins, ABC Muffins, Yogurt Muffins, and Spinach Banana Pancakes.

Please comment and rate the recipe below if you make it—I’d love to know what you and your kids think! And your feedback helps me continue to improve my content.

This post was first published March 2018.

spinach banana muffins on pink plate

Sweet Spinach Muffins with Banana

These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.
4.95 from 306 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine Muffins
Course Breakfast
Calories 131kcal
Servings 12


  • 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
  • 1/8 teaspoon salt
  • 1 cup whole-wheat flour
  • Mini chocolate chips (optional)


  • Preheat the oven to 375 degrees F and grease a standard-size 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 ¾ 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 with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
  • 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.
  • Dairy-free: Use unsweetened nondairy milk and using a neutral oil instead of butter.
  • Gluten-free: try King Arthur’s gluten free flour blend.
  • Egg-free: Omit the eggs and use 1½ cups sliced banana.
  • To make with frozen spinach, thaw spinach, squeeze very dry, and measure out ¼ cup. Proceed with the recipe.
  • To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly.
  • To make these with kale, 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 ⅓ 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 ¼ cup granulated sugar to the batter.


Calories: 131kcal, Carbohydrates: 21g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 154mg, Potassium: 168mg, Fiber: 2g, Sugar: 8g, Vitamin A: 600IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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How many stars would you give this recipe?


  1. 5 stars
    I rarely leave comments but I had to say something here. My toddler absolutely loves these spinach muffins!! I find myself baking them every other day 😂

  2. 5 stars
    Hello! I made this recipe for the first time tonight however mine don’t quite look like yours haha. The surface of them is almost totally smooth, not very spongey really. Wasn’t sure if it’s because I used yoghurt instead of butter? They are a bit dense, any tips?

  3. Love all your recipes so thanks Amy! But with this one I have frozen Kale, how do I measure it out without thawing? Thx

    1. If it’s in leaves, rather than compressed into a block, use a small handful. Or crush it in the bag and measure it out with a measuring cup. If it’s compressed into a block, I’d break off maybe a 3 inch piece. Hope that helps!

  4. 5 stars
    These have become nearly a weekly staple. So tasty and easy to make and my little one loves them! I like to add in hemp seeds or chia seeds instead of chocolate chips and have even added some avocado and it hasn’t messed with the texture at all.

  5. 5 stars
    These were a a hit for all 5 of my kids (ranging from teenager to 2 years old!) I was very surprised! Thank you for sharing!

    1. I’m sorry that happened. The only reason I know that would cause is that is baking soda not working properly.

  6. My son has a wheat & rice allergy (if we were to use gluten free). Would I be able to sub in oat flour instead? Thanks!

  7. 5 stars
    I have a 17 month old so getting veggies into his diet is a bit of a struggle let alone finding healthy snacks that don’t contain a lot of sugar or sodium. As someone who is not a fan of cooking and a first time mom, I worry so much about what he is or is not eating and these muffins were a hit! He loves bread and at first was reluctant to try them because they were green but once he had that first bite he went in for more. SUCCESS!!! I didn’t add the chocolate chips because we didn’t have any but they didn’t need any. Also, I forgot to add the salt but I don’t know if actually made a difference? I will definitely be making these again soon and maybe add blueberries or shredded apple.

  8. 5 stars
    My 1 and a half year old absolutely loves these muffins! Thank you for this easy, healthy and yummy recipe that the whole family enjoys!

  9. 5 stars
    Thanks for this recipe, I have been using your recipe for quite some time and have probably made over 50 batches. They are great for breakfast and my grandkids love these muffins. They freeze well, I don’t make any adjustments, I use parchment paper muffin liners and they work great.

  10. 5 stars
    Great recipe! We saw these at Halloween but just now got around to making them at Christmas time, so they are grinch muffins. My 4-year old loved helping measure and pour, and was so excited watching the batter turn green in the blender. Great recipe to cook along with kids, and I don’t feel like I’m hiding veggies because she puts them in herself. Thanks!

  11. 5 stars
    My toddler kept requesting “green muffins” and I was thinking, how the hell am I going to make these muffins green?? So glad I found this recipe. A yum way of her getting some green in too.

  12. 5 stars
    I’ve made these several times, and sometimes change it up by adding peanut butter instead of honey. Sooooo good both ways. I’ve also used this as a pancake batter. I add ground flax seed and a small bit of nutritional yeast no matter how I end up cooking it. Always a hit!

  13. 5 stars
    Definitely a keeper recipe! Used frozen bananas for the first times and I just strained them and added them to blender. I also added the baking soda when I pulsed in the flower and the muffins turned out light and fluffy. Thank you!!

  14. 5 stars
    Made these today and my 7 yo son ate 3 and 5 yo daughter ate 2. Loves them! Love the ingredients:) thank you!!

  15. 5 stars
    Two changes made these muffins much fluffier and puffier for me:
    Adding 3 Tbsp lemon juice
    Keeping the baking soda out until the last minute, rather than blending it at the same time as the spinach.

  16. 5 stars
    If we leave out the honey, how would you recommend making up for the acid that the baking soda needs to work? If yogurt, how much yogurt? If baking powder instead of soda, how much?

    1. My best guess would be that you could try 2 tablespoons yogurt. This recipe is hard to get to work using just baking powder since the mixture is so thick.

  17. Unfortunately I didn’t see that I was supposed to wait to add the flour until after the first blend…If I blend with the flour included, will the muffins not turn out? Anyway to fix this error?? Thanks!

  18. I followed the instructions exactly and these muffins would not cook. I doubled the time and they were still wet in the center and the outside had turned brown. This was a fail for us.

    1. Hi- The only reason that would happen is if you forgot the baking soda or the baking soda wasn’t fresh or active. If that’s not working or isn’t in the batter, they won’t cook through. I hope that helps and I am sorry that happened. (The recipe is great when the baking soda is doing its job!)

  19. 5 stars
    OMG, my very picky 18 month old twins loved these muffins! 🥳 I was so excited to watch them eating and asking for more 😍😍 Thank you, Amy, SO SO much for this recipe! ❤️

  20. 5 stars
    Hi! My kids love these muffins! Even my most picky! Is there a trick to have them not deflate once cooked? As soon as I take them out of the oven they start to deflate at the top lol. Thank you for this great recipe!

  21. 5 stars
    Excited to make these soon! Have you ever tried adding cocoa powder or anything like it so the muffins are not green? My toddler sees a color that resembles veggies and usually snubs whatever it is. If I were to add cocoa powder, what would you suggest so as not to ruin the taste? Thank you in advance!!

    1. Hi- I haven’t tried this, but my best guess is that you could use 1/4 cup cocoa powder and decrease the flour by that same amount for very similar results with a chocolate brown color. Let me know if you try that!

  22. 5 stars
    These are SO delectable! I’ve made them twice now and plan to about a hundred thousand more times. I replaced the cup of oats with a cup of almond flour and used gluten free all purpose flour for the wheat flower for a gluten free option. These do not last longer than 24 hours in my house.

  23. I really like your content but had two big issues with these. 1. They came out very dense! Is that the oat four? Like, thick chewy bread. 2 They stuck to the muffin tray/liners. How do I stop this and any ideas on how to make them lighter?! Thx

    1. I would check that your baking soda is active and fresh. If that’s not working correctly, they won’t bake up fluffy like normal muffins. (Hopefully that solves it!) I use classic Pam spray to coat my pans. I don’t use paper liners since they tend to stick to muffins (they don’t have as much fat as cupcakes so they often stick). Parchment liners may work better or lightly coat paper liners with nonstick spray. I hope that helps!

      1. They don’t bake through the same since almond flour doesn’t work the same way as wheat flour in recipes. Some people have used it though. Expect the muffins to be much wetter and not as fluffy though. (I do have a nice Almond Flour Muffin that’s specifically written for it if you want to look for that.)

  24. 5 stars
    We love all of your recipes, so first off, I’d like to thank you for all of your resources.

    We’re in Denver, so I have to always adjust for altitude or else our baked goods come out flat. I’ve tried a few adjustments in the past, but this most recent effort has been the only one that gave me a good rise and I’m including it here in case it’s helpful for anyone around 5,000’:

    For 24 mini muffins:
    – set the oven to 370° convection
    – reduced baking soda by 1/8 tsp
    – increased milk by 1/8 cup
    – baked for 12 mins

  25. 5 stars
    Love this recipe and so does my 2 year old! Can I use frozen spinach in place of fresh if I can’t find fresh? If so, how much?

    1. Yes, I would thaw it and squeeze it dry (since it often has a lot of liquid in it). And then use 1/4-1/3 cup since it’s very concentrated.

  26. 5 stars
    Made these for my 11m old who hasn’t always loved solids and wow, they’re a hit. He kept asking for me. I skipped out on the honey and chocolate chips and they were incredibly moist still. Huge fan over here. I loved how easy it was to make these too.

  27. 5 stars
    Hi Amy! Have you ever experimented with making this into a loaf of bread, rather than muffins? I was thinking it’d be great to slice it and use it for French Toast!

    1. Hi- I haven’t tried that but I bet it would work in either an 8×8 as a square or in a regular loaf pan. I would guess 350 F for about an hour if you do a regular loaf pan? Let me know how it goes!

  28. 5 stars
    Hi! Have been making this recipe for quite some time and wondered if you have any suggestions for how to get the bottoms/sides not to “brown.” It’s not burnt, but my toddler does not like eat the edges. And I’m tired of slicing them off. 😀 Is it inevitable with wheat flour? Should I bake/cook differently? Right now using muffin tins greased with olive oil. Thanks!!

    1. Hi- What type of muffin pan are you using specifically? I use a light colored nonstick one from Wilton and haven’t had the dark edges, so it’s possible that a different type of pan might work better. Or you could try greasing with nonstick spray (which may not get as dark) or adding a little more greens to compensate. I hope that helps!

      1. 5 stars
        Thanks for the reply, Amy. Will keep experimenting. Using canola oil and more greens this week seemed to help a bit. Will try even more for next batch. 😀

  29. 5 stars
    Hi! Have been making this recipe for quite some time and wondered if you have any suggestions for how to get the bottoms/sides not to “brown.” It’s not burnt, but my toddler does not like eat the edges. And I’m tired of slicing them off. 😀 Is it inevitable with wheat flour? Should I come differently? Right now using muffin tins greased with olive oil. Thanks!!

  30. 5 stars
    My almost 11 month old and I both loved these! Mildly sweet. Used maple syrup. Good with and without chocolate chips (choc chips for the adults lol). Would definitely make again!

  31. 5 stars
    swapped the honey for maple syrup since i baked these for my 6 month old. She seemed to really enjoy them! and i add choco. chips for me! super YUM! I couldn’t get these by my picky toddler though. hehe. it was worth a shot!

  32. Saw an Instagram post where you were talking about Hiya, which my girls love…and I love that you’re discussing healthy children’s vitamins. So went to check out your blog! Looks great!

  33. Love all your recipes, thank you
    If you could send me the quantity for spinach muffins ingredients please
    Appreciate it.

    1. I cannot guarantee that they will bake through the same way, but some have commented that they have done them and they’ve turned out. I would imagine the texture would be not as fluffy.

  34. 5 stars
    Just made these with my nearly 3 year old and they are amazing! I devoured three myself. Super easy recipe in the blender which I greatly appreciate. This one’s a keeper and will be part of our regular rotation. Thank you!

    1. I haven’t made them that way so I can’t say for sure, but let me know if you try it

  35. 5 stars
    I like this recipe! It’s quick to pull together and the type of recipe where we have everything in our fridge/pantry already. I don’t have an upright blender but I’ve got an immersion blender, which worked pull to blend everything. I did come up a little short on batter volume–just barely yielded 10 muffins. The flavors were yummy and they set well though… will definitely make again!

  36. Help – stuck horribly to out paper cupcake liners! What did I do wrong? Does it need a bit more butter/grease? I tried two different brands of liners, but same problem…when taking the liner off, it takes off like 1/4 of the muffin!

    1. Muffins commonly stick to paper liners since they don’t have as much grease in them as a cupcake. You can try spraying the liners lightly with nonstick spray, baking them directly in the muffin pan coated with nonstick spray, or trying a parchment paper liner instead of paper. I hope that helps!

  37. 5 stars
    These muffins were amazing. Packed with such delicious and healthy nutrients and everyone in my household loved them! I love that all you have to do is just throw everything in a blender to mix! It makes this one happy mama :-)!!

  38. 5 stars
    Will the muffins look and taste the same if you replace butter with something else? like olive oil and greek yogurt?

    1. I’ve done them with plain yogurt in place of the butter and they’re very similar. A light flavored olive oil should work too

  39. Thank you for always including the substitutions – if you are making them egg-fee – do you ADD 1.5cups bananas to the existing bananas in the recipe? Or is it 1.5cups total? The birthday cupcakes recipe made this clear but I wasn’t sure for this one and my son is excited to make it! Thanks!

  40. 5 stars
    I just made these muffins and they are delicious! I substituted the whole wheat flour for almond flour, and used maple syrup instead of honey. They were very moist and tasty. I would make them again.

  41. 5 stars
    These spinach muffins look amazing. My son is allergic to oats. Can I just omit the oats? Should I add more flour instead? I’d love to still make them.

    1. I would omit the oats and add 1 3/4 cups of the whole wheat flour after blending the spinach and the liquid. I haven’t tried that, but I think it should work similarly!

  42. 5 stars
    Looks yummm and filled with many nutrition. Thank you sharing wonderfully recipe. Will surely try for my kids.

  43. 5 stars
    These are a snack staple at my house. My kids (2,7) devour them-I don’t think they realize they are healthy! I’ve made the following tweaks- I add ground flax seed (1/4 cup) and decrease the flour to 3/4 cup. Sometimes I add a little vegan protein powder or shredded carrot/zucchini/apple-whatever I have on hand. My kids seem to prefer the bite-sized mini muffins, so I bake @350 for ~12min. Yields 36+ mini muffins. Thank you for your healthy family friendly recipes. We have yet to find one we don’t love.

    1. 5 stars
      I just made these for the first time and they were such a hit!! All I was thinking was. . . these just need a little protein to top it off! I was planning to add flax and some protein powder. Glad to hear it works well. Have you ever tried adding peanut butter?

      1. I haven’t but you could use it instead of the butter! Let me know how that is if you try it!

  44. 5 stars
    I recently made these mini muffins for St. Patrick’s Day and they were absolutely loved and devoured by everyone, especially my 3 year old (who recently has become strongly opinionated about what she will and will not eat)…we will definitely be making these “leprechaun muffins” again! Thanks for a great tasting and healthy recipe:)

  45. 5 stars
    I haven’t made these yet. Quick question: can I substitute the flour for almond flour? Would prefer to as a lower carb option.

    1. Many people have done that, though they may be a little denser since almond flour absorbs liquids differently than wheat flour.

  46. 5 stars
    These were so yummy!! Question – I forgot to put these in the fridge overnight so they were left at room temperature. Would they still be safe to eat? Thank you!

  47. Is there anything I could substitute for the oats? My daughter and I love all of your muffin recipes with oatmeal, but my son unfortunately has an oat allergy.

    1. I think it would work similarly if you used all purpose flour instead of the oats. Stir it in with the whole wheat after blending the spinach and the wet ingredients.

  48. 5 stars
    Just made these with my 3 year old son and he loved helping .. but more importantly they were delicious I added the mini chocolate chips and were the perfect sweetness.
    THANKS for a great recipe

  49. Your add box doesn’t have a way to close it and it’s so big I can’t read your site. It’s very frustrating.

    1. There’s an X in the top corner. If you don’t see that, please let me know. It should always be simple to close it.

  50. 5 stars
    I only have a small blender but I improvised! I also forgot to add the oats!!! They turned out looking very green and they tasted deliciously sweet. Next time I’ll not forget the oats! Can’t wait to make again. Thank you for the great recipe

  51. Hi! I can’t wait to try these. My son has type 1 diabetes so I’m always counting carbs for him. Is the nutrition info for one large muffin? Thank you!

  52. 5 stars
    My kiddo loves this recipe! I use gluten free flour (it’s what I have at the house for my allergy) and make them as thin loafs instead of muffins. He devours multiple slices and always asks for more. I’ve frozen and thawed with no issue. A great snack/meal to have on hand.

  53. Could I sub the whole wheat flour for white flour? My toddler used to love these and is now refusing to eat them. I think if I use white flour, she might eat them again.

  54. 5 stars
    Finally got around to making these and they were a hit with the whole family! I ended up with 100 muffins because I thought the recipe was for mini muffins 😆 (and I doubled the recipe.). Was sort of a blessing because they’re so good, I’m happy to have the extra to freeze. Maybe consider specifying the muffin pan size, and including minis as a “tip” (I cooked them for 9 minutes). Thanks for the great recipe!

    1. Thanks for the feedback! (In the meantime, anytime a muffin recipe on here says it makes 12, it’s for a standard size muffin pan!)

  55. I didn’t see when the oats were added in the video. Do they go in with all the other ingredients, or after with the flour?

    1. They are blended in the earlier part with the rest of the ingredients. The full info is in the recipe at the bottom.

  56. 5 stars
    Love your recipes and all your helpful tips on social media.

    Could I sub the oats for another cup of wheat or other flour?

    1. I think you could use more flour in place of the oats. You may want to check them for doneness a few minutes sooner to make sure they don’t overbake.

  57. Hi, I have a question. I made these but they turned out very dry and dense. Did I do anything wrong, I followed the exact recipe.

  58. 5 stars
    Love these muffins and so does my 2 year old. Thanks for the modifications, we appreciate it since we have an egg allergy. If we make these into mini muffins what would be the adjusted bake time? Thanks again!

  59. Has anyone used oat flour versus wheat? I substitute it a lot for other toddler muffins since I tend to have it in the pantry. I wasn’t sure how it would be with spinach.

  60. 5 stars
    Hello there- Love your IG page! I feel so inspired by you and appreciate your realistic approach with feeding kids! What is the best kind/brand of mini chocolate chips you recommended using? Thank you.

    1. Thanks so much! I’m not sure that there’s really a “best” when it comes to chocolate chips, though flavor-wise we prefer the semi-sweet ones from Ghirardelli.

  61. 5 stars
    I’ve made these several times with 2 cups frozen spinach and it seems to do fine ha ha ha at least no one in the house has complained about to much spinach. Still has a nice banana flavor. I do wonder if I could incorporate flax to this recipe somehow? I’m afraid to much flax will dry it out if I add to much. My little guy is constipated and won’t eat the blueberry oatmeal muffins you have as well as these ones. I guess he just loves green 😂

    Anyway thank you for the recipe I use so many of your recipes and have had lots of success sneaking veggies into my picky boy. Unfortunately he has recently quit eating smoothies so now we are all muffins ha ha

  62. 5 stars
    My kids loved these! I had my doubts about the kids eating them due to the spinach but these muffins are honestly delicious. We love your recipes, thank you!

  63. My son has a lot of food intolerances/allergies so I appreciate modifications to a lot of your recipes. One particular ingredient that he need to avoid is oats, which I noticed is in a lot of muffin recipes. Is there a way to adapt this recipe to omit the oat?


    1. You can use quinoa flakes if you can find them or I think you could omit it and use 3/4 cup all purpose flour and just stir it in at the end with the other flour. I haven’t tested that, but I think it would work okay!

  64. 5 stars
    OMG these were the bomb! Even my veggie hater daughter loved them and likes to call them “monster muffins”. Toddler approve as well! And hubby took a bite and I heard him saying ” yum, these are good”!

      1. Hi- I think you’d want to thaw it, squeeze it dry, and use about 1/4 cup. Should work similarly!

  65. 5 stars
    These were so delicious!! I’m a baking newbie so I’m a little confused at the nutritional info — is that per muffin or is that for the whole recipe? 🙈

  66. 5 stars
    These look delicious. I’ve made several of your recipes and they are always a hit. I’m excited to try these. Can you tell me is I can make these in a food processor instead of a blender?

    1. The only issue with using a food processor is that it would be harder to blend the spinach completely so there may be small pieces. It would work though, if you don’t mind that visually it may not be that uniform green color.

  67. 5 stars
    I don’t have whole wheat flour but I have buckwheat. Could I sub buckwheat 1:1 or should I do 1/2 buckwheat and the rest regular flour?

    1. I might do half buckwheat and half regular. They may be done a little sooner as buckwheat absorbs liquids more than regular flour, so I’d check them for doneness 2 minutes sooner than the recipe says.

  68. 5 stars
    I am absolutely satisfied by the method used to cook, to blend all in one place, that’s a super time saver! And then to just pour the batter in the muffin forms, easssyyy!! I am writing while cooking so I don’t know the results yet, but thank you very much! Your revipe saved good baby spinach that my boys weren’t showing any interest in :))

    1. You can use unbleached wheat flour, but it would not bake the same way if you substitute almond flour (they would be much denser and moister and may not bake through the same). I hope that helps!

  69. 4 stars
    Great tasting muffins! For some reason mine completely stuck to the muffin cups. I tried baking them longer after noticing that and it didn’t help. Could it be from the water content of the spinach?

    1. I don’t use paper liners myself (I use nonstick spray) since they can often stick to muffins that have a lower fat content. You could try parchment paper cupcake liners which tend to be less of an issue.

  70. 5 stars
    Wow! I had at home all of there ingredients and decided to try this recipe. Honestly, I thought I would fail. Half way through when I checked them, they looked like they wouldn’t be ready in 18 min but I was wrong! Not only they turned out so beautiful and fluffy, they were tasty and just amazing! Will return for more muffin ideas and other recipes! It was my second time trying to cook muffins. First time I failed and was scared to try baking again. Thank you.

  71. 5 stars
    Love love love this recipe!! I made with non-dairy milk substitute and more banana instead of egg due to my daughter’s food allergies and everyone in our house loved them. Thank you Amy!

  72. 5 stars
    These were 1 of 3 mini muffin recipes I made this week. I’ve been saving 1/2 for his meals and freezing 1/2. Typically I color her guide to take a couple out of the freezer the night before to thaw in the fridge. They’re approved by my little man who’s 2+. He gobbles them up.

    1. When talking about “babies” as it relates to honey and cow’s milk, that is under 12 months as you’d want to avoid both of those.

  73. Hello! Do you have a possible replacement for the oats? My little has FPIES and can’t have oats or rice, thank you!

    1. Hi- I haven’t made them without oats but I bet you could stir in 1 1/2 cups total ww flour at the end instead of adding oats. I think I’d check them for doneness starting at 16 minutes. Let me know if you try that!

    1. I would use 1/4-1/2 cup thawed frozen spinach squeezed very dry of any extra liquid. It is super concentrated so you don’t need a ton.

  74. 5 stars
    My first recipe I made from @yummytoddler and my daughter cannot get enough. I literally have to make them and freeze most because otherwise they’ll be gone(my husband likes them too)!
    Love that it’s all natural ingredients like honey and ripe bananas to sweeten. Huge win when you’re trying to give your kiddos treats and trying to keep it healthy.
    **Highly recommend**

  75. 5 stars
    Hi Amy.. i am so glad to have found your website.
    I tried these spinach muffins .. but they turned out dense from inside .. i must have done something wrong.
    Can you please suggest what could it be ?
    Thank you so much for sharing these yummy recipes

    1. Hi—I would check that your baking soda is fresh (that is the single most important thing in this recipe), be gentle stirring in the flour, and if you’ve already done those things, you could try baking for 2 minutes less and see if that helps!

  76. My food processor doesn’t get anything super smooth, if there’s small chunks of Spinach still would it affect the flavor or texture?

  77. 5 stars
    I’ve made something very similar to this may times in a 9×13 pan. I’ve always just winged it, throwing in ingredients like this that I have until I get the consistency that I like, and called it breakfast spinach cake haha. I’ve added berries to the top of it before, and it was so pretty and yummy! Today, though, I really wanted to make muffins, so I wanted an actual recipe. This worked absolutely perfectly! I omitted the chocolate chips and added two tablespoons of brown sugar. I also doubled the recipe and did have trouble with the flour not blending in, so I stirred it in as well as I could with a spoon. My kids and I loved them! I also had a bit of batter left over after my muffin pan was full, so I made a big pancake with it, and it was delicious!

  78. Hello! Is it possible to make this in a loaf pan instead? And if so what time change would you recommend? Thank you so much for this yummy recipe. I like all your content!!!

    1. Hi- I haven’t made this as a loaf, but if you were going to use something like a quick bread loaf pan, I would estimate the timing to be 45-55 minutes. You could also likely do it in an 8×8 inch pan too for about 28-30 minutes. Let me know how it goes if you try it!

      1. 5 stars
        I used frozen bananas and baked into 4 mini loaves for 35 minutes. Came out LUSH. Thank you so much Amy. I was so frustrated today because a previous recipe from someone else utterly failed and I put everything into it. Yours was a breeze, no sweat and it’s so yummy. Keep doing what you do. <3

  79. 5 stars
    Thank you for a muffin recipe that isn’t super sweet! My toddler isn’t really into sugary muffins/cupcakes (no idea how that happened…) but she’s GOING TO TOWN on these. I skipped the chocolate chips but added a metric ton of kitchen spices (it’s fall, finally!) so they have a nice cinnamon/nutmeg/ginger flavor, and made them minis (baked 12 minutes in a small silicone pan) and popped half in the freezer. We had them with butternut squash chili for dinner last night and she asked me for more for lunch today. Happy to oblige, kid! Thanks so much!!!

  80. Thank you for this recipe. My 2 year old loves them. I like them too, but I think I might be doing something wrong… my muffins are really dense. Is that normal? Should I add baking powder? I’ve made these 3 times now and each time I do, the muffin is cooked (clean toothpick, brown on edges) but when I cut it open after it’s cooled or eat them, it’s not at all fluffy. It’s heavy and dense, so in a sense, I guess it’s moist. But your pictures show that the muffin has a normal muffin texture, with air bubbles in the cake not sure what I’m doing wrong. I bought a new box of baking soda for the last 2 batches. Same result. The taste is still good so I keep making them, but I wish it could have a better texture. Any advice?

    1. Hi- Are you stirring the flour in at the end, rather than blending it? Can you send me a photo next time of the inside so I can help troubleshoot? It does sound like an unusual result. Maybe try baking 2 minutes less time? (They really don’t work with baking powder—they’ll just be mushy on the inside unfortunately.)

      1. Thank you for the quick response! I add the flour at the end directly into the blender. The pulsing thing doesn’t seem to get the flour combined so I mix it with my rubber spatula and also blend a bit (tho the blending doesn’t really seem to do anything for the flour) but let me try reducing the cook time next time.

        I don’t know how to share a photo but I have a picture.

        Thank you!

  81. 5 stars
    Just made these for baby and 5 year old. Ommited the chocolate chips and honey for baby and she devoured them!! For my 5 year old, I added the chocolate chips and baked in a donut pan for added fun. Thank you for making such an easy, nutritious, and versatile recipe!

  82. 5 stars
    Another winner!
    I used 1/2 cup frozen (thawed and squeezed dry ) spinach, 1/2 cup grated zucchini (had some leftover from another one of your awesome recipes), used 1/2 cup milk (bc zucchini was wet), threw in some hemp seeds for added protein.
    I topped half with blueberries (needed to use up from fridge) and other half with raisins
    Amazing! 2yo toddler ate a whole one and asked fore more!

  83. 5 stars
    The muffins came out wonderfully! My 2 year old loves them. I did make some substitutions. I used 2 cups overflowing cups of packed baby spinach, 1/3 cup coconut sugar and only a drizzle of honey, spelt flour instead of the whole wheat, dark chocolate chunks, half almond milk and half soy milk. The color was a bit brown; but still had a nice greenness. Probably from the extra spinach

  84. 5 stars
    I think I mixed something in the wrong order…??…mine were not such a pretty green color. Oh well and who cares. 🙂 They had all the good stuff and were yummy – we all enjoyed!

    1. Mine aren’t consistently the same color green. I just put everything in the blender except the flour and chocolate chips and let it go. My guess is that it has more to do with the color of the bananas and spinach being used for each particular batch.

  85. 5 stars
    I’ve been making a batch of these (using the yogurt option) once a week for the past 5 weeks. I add a teaspoon of cinnamon but other than that I follow the recipe exactly and they’ve turned out perfectly every time. My family loves them. Thank you sharing this fabulous recipe!

  86. 5 stars
    second time making these and they’re a big hit with me and my 2 year old! i used vanilla yogurt this time and made half of the batch with chocolate chips and half blueberries. toddler liked both! i looovvee your recipes!

  87. 5 stars
    Okay I finally did it. I had this saved for a year and just didn’t think my kids would go for it. They were a huge hit! My husband can’t have chocolate so I left that off of a couple and he said they are great plain. I was wondering about maybe adding some milled flax to the next batch for more boost. I don’t want to throw off the batter though any suggestions?

    1. I’m so glad! I think you could add 2 tbsp without an issues (maybe check for doneness 2 minutes sooner). If you want to add more than that, I think you could sub some for the oats.

    2. 5 stars
      These are so easy and tasty! My 20 month old loves them, sent I live that he’s getting so many nutrients and exposure to green food, too. Thanks for such a great recipe!

  88. 5 stars
    I’ve made these twice in 10 days following the recipe exactly (using the yogurt option). They turned out perfectly both times and were absolutely delicious! Just sweet enough with a sprinkling of mini chocolate chips on top. I’ll definitely be baking these regularly.

      1. 5 stars
        Yummy! My 13 month old son loves them. I substituted avocado oil for butter. I’m not a fan of baking but these were so easy to make! Thanks 🙂

  89. 5 stars
    Okay, I made these tonight because I have a HUGE bag of of Costco spinach that I’m trying to work my way through – hahahaha! I added blueberries to the mix, hoping the babies love them- they sure do look good!

    1. Awesome and fingers crossed! (If you are having a hard time using the whole bag, stick it into the freezer and you can add the frozen leaves to this recipe in the future or to make smoothies!)

  90. 5 stars
    I made these in mini muffin cups for my 9 month old – I skipped the honey, used finely ground oats, yogurt instead of butter, and gluten free flour. They turned out awesome! I was really happy about how quick and easy it was to make the batter in the blender, and my cook time was only about 10 minutes. Got a nice stockpile in the freezer and I’ll definitely make these again in the future 🙂

  91. Sorry if I am missing it but read the recipe and watched the video and not sure! Should the oats, baking soda & salt go in at the same time as the flour?

    1. They go in with the other ingredients per the written instructions. Only the flour is added at the end!

  92. 5 stars
    My toddler loves these (and so do I)! I made it using yoghurt instead of butter as the recipe states and still so good.

  93. 5 stars
    These were very easy. I used all purpose flour instead of wheat (just what I had on hand). I was really nervous it wouldn’t work, but it turned out great. Toddler & husband each ate many of them. Thank you for the fun recipe ! We had them for St Patrick’s Day 🙂

  94. 5 stars
    OMG these are AHHHHHMAZING! My toddler kept catching me eating them in the kitchen…and he kept asking for more!

  95. What can you use instead of flour? I saw almond flour is something you wouldn’t suggest. How’s about another flour like. Coconut ? Or any other alternative? Thanks! Sounds great but we don’t give flour to our toddler if possible.

    1. I haven’t made them any other way but I think coconut flour, if used in the same amount, would make them too dry. You could try using half the amount for coconut flour or I think all oats would likely work okay too!

    1. Great! I usually store them in an airtight container in the fridge, but room temperature for 2-3 days is also okay.

  96. 5 stars
    Easy to make and it has veggies! My little one loved them and me too! The taste reminds me of pandan flavor.

  97. Do you think adding shredded carrots would have a negative effect? I have extra and my 2yo will not eat them plain. Hoping to incorporate them into some recipes (while continuing to expose them to him plain as well)

    1. I haven’t tried it so I can’t say for sure. I don’t think it would impact how they bake (I wouldn’t add more than 1/3 cup or so just to be sure)

  98. 5 stars
    So easy, so delicious! I have shared this recipe with so many moms. I’ve made this recipe gluten-free, vegan, gluten-free and vegan, dairy free, with and without chocolate chips. My kids liked all options…but with chocolate chips the best. Thanks!

  99. 5 stars
    Made them for myself, used maple syrup instead of honey.I also mixed the flour and soda and salt together.
    Added poppyseeds. Will add the sugar next time, not sweet enough for me. Will sprinkle today’s batch with powdered sugar.

      1. I would thaw it, squeeze it dry, and use 1/4 cup at most. I think that should be fine!

  100. 5 stars
    This was amazing. I made this today and my son ate a whole muffin! He’s been fighting vegetables lately and I felt good knowing he got spinach out of this

    1. I haven’t tried it so I can’t say for sure and usually I don’t recommend that substitute since they absorb liquid differently. It might make the muffins too moist…

  101. It looks delicious, can’t wait to prepare some, but can we use frozen spinach, and if so, which quantity? Also could we substitute the spinach by zucchini? thank you!

    1. If you use frozen spinach, I would thaw it, squeeze it dry, and use 1/4 cup. And no, zucchini won’t work the same!

  102. Hi, can you confirm if it’s salted or unsalted butter? Also, baking SODA and not baking POWDER? Just want to be sure I’m making it right. Thank you!!

    1. I use unsalted butter and YES baking soda not powder. Baking powder makes these turn out very mushy so use fresh baking soda!

  103. 5 stars
    These are great. My super picky toddler was way into them (I even had to cut her off!). I told her I made cupcakes and all day she was asking for “more cake”.

    I also really enjoy them!! I didn’t have quite enough honey so I added a bit of maple syrup. And definitely added chocolate chips.

    10/10 recommend

  104. 5 stars
    Love this recipe! It’s my go to with any left over bananas and my toddler LOVES them – and so do I! I love that it’s as easy as throwing everything in the blender and I really appreciate that on your recipes you give an overview of what can be substituted and how.

  105. Can you recommend an alternate to rolled oats? My toddler has a severe oat allergy so I’ve tried spelt flakes which are ok but not that great. Thanks!

    1. HI there! Have you tried this recipe with any of the oat alternatives? I’m in the same boat with my toddler and cannot use oats. Looking for feedback!

      1. I haven’t tested it any other way, but it’s possible it would work to stir in the flour, plus additional flour in place of the oats, at the end. It might be done a few minutes earlier. That’s a best guess!

    2. Did you try this with just using 2 cups of flour? I’m curious on how it came out! Thanks!

  106. 5 stars
    I have used this recipe over and over. My toddler and I can’t get enough of them. Delicious! Thanks for always giving gluten free instructions!

      1. Does this recipe have to be muffins? Can I pour the batter into a square pan and make it a cake?

      2. I’m sure you could do it in an 8×8 inch pan. I haven’t done it that way but I see no reason why it wouldn’t work. The baking time might be a little longer to get the center of the pan cooked through, but I bet you’ll be able to tell if it’s done by looking at it/using a cake tester.

  107. 5 stars
    I began a skeptic: Green? Are they going to be sweet enough? Will my blender be able to handle the spinach and oats? I was blown away. Perfectly sweet, incredibly simple to make, and absolutely delicious. 5 stars (even from my 4 year old); will definitely make again!

  108. 5 stars
    Another great recipe! I made them without the chocolate chips (for my toddler) they were the right amount of sweet for my preference, and very very tasty!

  109. 5 stars
    I made these for Halloween. Right after I pulled them out of the oven I added marshmallows with mini-chocolate chips for eyes and mini chocolates chips for a mouth. They turned out great!

  110. 5 stars
    I made these for my very picky 6 year old. I told him they were Monster Halloween Muffins. He loved them! They came out great!

  111. 5 stars
    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!

  112. 5 stars
    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!

  113. 5 stars
    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!

  114. 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!

  115. 5 stars
    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!

  116. 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 🙁

    1. 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)

  117. 5 stars
    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!

  118. 5 stars
    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

    1. 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!

      1. 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

      2. 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!

      3. 5 stars
        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

      4. 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.

      5. 5 stars
        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!!

  119. 5 stars
    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!

  120. 5 stars
    They were a hit for my LO almost 1 yr old next month! Thank you, I substituted the chocolate chips for blueberries delicious ?

  121. will whole wheat roll oats work also can i use extra virgin oil for for the none stick or avocado oil ??

  122. 5 stars
    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 ?.

  123. 5 stars
    Loved the muffins! They came out great! They did smell a little odd haha but they tasted DELICIOUS!! Thank you !!

  124. Hey! I make these all the time and my daughter loves them!! They always have come out green like your photo but this time they were kinda of brownish green. Do you know what I could have done to make them change? Haha they still taste the same!

  125. 5 stars
    These are great!! I made the recipe exactly as given (I didn’t have butter so I used the yogurt I had on hand!) and I may have lost my mind a little when I added the chocolate chips because the bag tipped over a little too much ???
    These are absolutely a keeper!!! Thank you for getting some good leafy greens in my toddler this morning! ♥️

    1. 5 stars
      These are DELICIOUS! I hope my toddler approves, I can’t believe how sweet they are with no sugar!

  126. Can I use shredded carrots instead of spinach? My toddler loves these with spinach, just exploring some options for variety.

    1. I haven’t tried it so I can’t say if the texture would be different. Let me know if you try it!

  127. 5 stars
    These are my 2-year old son’s favorite breakfast. I double the spinach and he still loves them. They’re not quite sweet enough for my taste, but they’re perfect for him. We always keep a bunch in the freezer so we can microwave them for breakfast. Thanks so much!

  128. Just wondering if I could substitute a little bit of flaxseed meal for some of the flour, just to add in some more fiber/healthy goodness – also I seem to have a lot of flax to use up! Thanks so much!

    1. You could maybe do 2 tablespoons— I haven’t substituted it for flour in amounts more than that though so I can’t say for sure if it would work!

  129. 5 stars
    They definitely have a “healthy” taste to them. Next time I may use a touch less spinach and more banana, or maybe more choc chips. My 3 yr old ate some of them bec I called them Monster Muffins, lol. I don’t think I could eat them without Choc chips though. I used 3 bananas, plain Greek yogurt, and 1/4 cup maple syrup instead of honey, and followed the rest as written. Will try again with small modifications. Thanks for the recipe!

  130. Can you make this in a loaf tin instead of muffin tin? I assume yes, but not sure if the inside would cook properly…

    1. I haven’t tried it so I can’t say for sure, but I bet it would do well in an 8×8-inch pan around similar baking time as the muffins if you have that option.

  131. 5 stars
    My kids enjoyed them. I substituted the flour for Almond flour and used 85% cocoa chocolate chips.

    1. Brianna if you don’t mind how much almond flour did you use. I am having an issue that when I substitute almond flour using same quantity as what was supposed to be for flour my muffins si k. Any suggestions would be great please: thank you

      1. Oh gosh, I didn’t check the expiration date. I’m sure that’s what it was.

      2. 5 stars
        I made these today, had the same question, and after reading this comment realized I just completely forgot the baking soda! Ha!

        Oh well. Maybe my toddler won’t notice the weird texture…

    1. My muffins always sink in the middle too. I have brand new baking soda. Also, what is the best way to store them. Sometimes in a Tupperware in the fridge they can get soggy.

      1. You can line the container with a paper towel or clean kitchen towel to help absorb some of the moisture. I’m really not sure what’s causing them to sink since I’ve never had that happen but I’m trying to research potential causes!

  132. 5 stars
    Great recipe! They baked perfectly, too. I was a little hesitant since my batter seemed a little wet, but they turned out great.

    I don’t have kids, but like finding ways to incorporate more spinach. I usually buy tubs of spinach and freeze them for later use.

    I modified the recipe slightly by using a dash of agave instead of honey (and adding cinnamon). I didn’t notice much (if any) spinach flavor. The chocolate chips made it sweet enough. Will use this recipe again!

  133. 5 stars
    My kids loved them, it was a great way to use up some extra spinach going bad. I also threw in a mushy apple in the blender too. I told them they are “muscle muffins” since spinach helps you grow strong!

  134. The recipe won’t work without the baking soda so that is your issue. It works well if you follow the ingredient list!

  135. Hi,

    I am preparing to make these muffins for myself and my 2 year old but I don’t have any whole wheat flour – I don’t suppose you’d be able to let me know of a way I could substitute this ingredient?!

    Many thanks,


      1. Yes, thaw the frozen banana first and drain off any extra liquid. For the spinach, if it’s in a packed block, you’ll likely only need to use about 1/4 cup. So thaw it slightly until you can measure some out and then add it to the blender.

  136. 4 stars
    These are really good! I froze a bunch and recently thawed them and they are still just as tasty. They are not very sweet so the chocolate chips are necessary for us haha

  137. 5 stars
    Love this! Made this for my 16 month old and he is obsessed. I give it to him for a snack or in one of his meals, so it’s really easy to get spinach for him. I even like them as a snack for myself, so on some of them I add a little pinch of salt.

  138. 5 stars
    AMAZING! My 15 month old, picky husband (he would normally NEVER eat green anything!), and I all love these! I substitute applesauce for the honey and frozen blueberries or raspberries for the chocolate (also made it with chocolate and it’s delicious!). They are a perfect snack to send to day care or to eat on the go because they’re nutritious and not messy! Plus, insanely easy and quick to make in the blender. I’ve also substituted roasted sweet potato (scooped out the inside) for the banana when I didn’t have a ripe one (you really want to use a super ripe one for sweetness) and it was amazingly delicious! Thank you for the awesome, healthy recipes and inspiration!

  139. 5 stars
    Great recipe! I made it for my 1 year old picky eater and she loves it. She even eats the chocolate chips on them which surprised me as she refused to eat a banana choc chip muffin that I’ve made before. Thanks Amy!

  140. I’m planning on making these muffins, but I’ would like to clarify the rolled oats, the written recipe calls for 1 cup rolled oats, but the video doesn’t show you adding the oats. Could you explain?

    Thank you,


    1. I would like to make this for my 10 month old. Would it be possible to substitute maple syrup for the honey and would it be same measurement?

  141. 4 stars
    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 .

    1. 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…)

  142. 5 stars
    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?

    1. 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.

  143. 3 stars
    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!

    1. It doesn’t bake exactly the same as regular flour, but I know that cup for cup gluten-free flour is a good substitute!

  144. 5 stars
    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 🙂

    1. 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!

  145. 5 stars
    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.

  146. 5 stars
    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!

  147. 5 stars
    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!

  148. 5 stars
    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.

    1. That’s a great tip about the banana, thanks for sharing! And I’m glad your kids enjoy them!

    1. 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.

    1. I haven’t tried it with frozen spinach. If you try that, use 1/3-1/3 the amount since it will be wilted. Let me know!

  149. 5 stars
    My super picky toddler ate one and even asked for more!!! She generally refuses everything but fruits and pb&j or grilled cheese sandwiches; if she eats them again tomorrow, I think I will have to make these every week!
    Thank you for another great recipe!

  150. I am planning to make these as mini-muffins since I don’t have a regular muffin pan. Any advice on baking temperature, baking times and other adjustments?

  151. I was wondering if plain Greek yogurt would work in lieu of the butter or does it have to be just plain yogurt? We typically only have Greek yogurt in the fridge but am wondering if it would maybe be too thick? Can’t wait to try these for my son!

    1. I think that should be fine since the amount you need is so small. (I’m making a batch of them myself right now!)

  152. 5 stars
    Made this with my child today. It’s a great, not to sweet recipe. I added perhaps more kale than called for. I also used very ripe bananas that I had frozen for recipes like this. My daughter and I love the muffins. This is going into regular rotation

  153. 5 stars
    Great recipe! Very yummy. I made mini muffins and it required only 10 mins in the bottom rack of the oven so it was even faster.

    1. Hi! I haven’t tried these with almond flour and don’t bake with it enough to guess how it might work. Let me know if you try it though!

      1. 5 stars
        Hi, I just used almond flour in these and they turned out great! My 18 month old loves them. I also doubled the batch and put half in the freezer.

  154. Hello! My one year old is allergic to eggs. I am familiar with egg substitutes however not sure if they work with this. Any suggestions?

    1. Hi! I haven’t tried this recipe with an egg alternative but give me a few days and I’ll see if I can figure something out. The batter is really moist so I don’t think I can suggest something without trying it first!

    2. Hi again! We just tried these with chia seeds instead of eggs and they were great. I added a variation with the specifics at the end of the recipe for you!

  155. 5 stars
    These muffins were really easy to make (I loved putting all the ingredients in the blender) and came out with a nice texture. They are sweet, but not too sweet. My 2 and 4 year olds, who will not touch greens, gobbled them up on the first try.

  156. 5 stars
    Hi there! Thank you for all of these great recipes! I would love to be able to incorporate blueberries into this recipe. Would you suggest following the recipe and baking the muffins for a short time, then adding the blueberries so that they do not sink to the bottom of the muffin? Thanks!

    1. Hi! I would think you could sprinkle a few on top of each muffin, like you would the chocolate chips, and that might work. Or yes, adding them after maybe 5-8 minutes. If you pull them out of the oven to do this, you may want to add a few minutes to the total baking time. I’d love to hear how this works out if you do it!

  157. 5 stars
    My 18 month old who never eats anything new just demolished 4 of these! I would call that a win! Thank you!

  158. The muffins didn’t raise and i suspect is because the ‘cup measurement’ that I have used it’s not accurate. Could you share your recipes in grams instead of cups?

    1. Hi! I’m sorry to hear that you had trouble. Do you want the leavening agent in grams or everything? I can work on converting this recipe for you but at the moment I don’t have the bandwidth to do all of my recipes. I’m happy to help as I can though!

    1. Place a muffin onto a heat-safe plate and microwave in 15 second increments until thawed and warmed. You could also put a few in the fridge in an airtight container to thaw overnight, then heat slightly (if you want—they’re okay cold too) to serve.

  159. I would love to make these for my 9 month old’s breakfasts however she cannot have honey. Do you have any suggestions to use in place of the honey it calls for?

    1. I’m making these with maple syrup as we speak, so I can let you know how they turn out with that substitution for honey.