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
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.
Table of Contents
- Spinach Muffins
- Ingredients You Need
- Ingredient Swaps
- Step-by-Step Instructions
- Why do these spinach veggie muffins require a blender?
- Banana Spinach Muffins
- Spinach Baby Muffins for Baby-Led Weaning
- Spinach Muffins Without Banana
- Vegan Spinach Muffins
- Halloween Breakfast Idea
- How to Store
- Best Tips for Success
- Sweet Spinach Muffins with Banana Recipe
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.
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.
- Place all ingredients into a blender except the flour and chocolate chips, if using. (photo 1)
- Blend until very smooth. (photo 2)
- Add the flour. (photo 3)
- Pulse in the flour just to combine. (photo 4)
- Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using. (photo 5)
- 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.
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.
Sweet Spinach Muffins with Banana
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
- 1/8 teaspoon salt
- 1 cup whole-wheat flour
- Mini chocolate chips (optional)
Instructions
- 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.
Equipment
- Muffin Tin
Video
Notes
- 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.
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.
The only thing I can think of is that they were either overmixed or baked a little too long?
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!
For minis, I’d do about 14 minutes give or take. I’m glad your family enjoys them!
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 wasnāt sure how it would be with spinach.
Do you have a recommended substitute for honey for baby under 1? Thanks!
You can use maple syrup or omit it and add 2 additional tablespoons nondairy milk.
How much maple syrup did you use?
You can use the same amount as the honey.
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.
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.
Iāve 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? Iām afraid to much flax will dry it out if I add to much. My little guy is constipated and wonāt eat the blueberry oatmeal muffins you have as well as these ones. I guess he just loves green š
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
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!
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?
Thanks!
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!
These were delicious and so easy to make!! Your muffin recipes are always a hit!
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”!
I’m so glad!
Hi Any, if I were to use frozen spinach, how much should be used? Thanks in advance!!
Hi- I think you’d want to thaw it, squeeze it dry, and use about 1/4 cup. Should work similarly!
These were so delicious!! Iām a baking newbie so Iām a little confused at the nutritional info ā is that per muffin or is that for the whole recipe? š
It’s per muffin.
These look delicious. Iāve made several of your recipes and they are always a hit. Iām excited to try these. Can you tell me is I can make these in a food processor instead of a blender?
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.
Can I add more maple syrup and omit the chocolate chips?
I’m sure that would work fine!
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?
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.
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 :))