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.
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.
My kids enjoyed them. I substituted the flour for Almond flour and used 85% cocoa chocolate chips.
I’m so glad!
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
Why did my muffins sink? 🙁
I’m not sure! Did you use baking soda? Was it expired?
Oh gosh, I didn’t check the expiration date. I’m sure that’s what it was.
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…
Fingers crossed (And I’m sorry, I’ve totally done that!)
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.
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!
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!
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!
I’m so glad to hear that!
The recipe won’t work without the baking soda so that is your issue. It works well if you follow the ingredient list!
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,
Jo
If you have regular all purpose flour that would work too!
Can you use frozen spinach and frozen bananas?
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.
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
I’m glad to hear that! (We like the chocolate addition too:)
Our family needs more recipies like this in our lives!
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.
I’m so glad to hear that!
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!
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!
I’m so glad to hear that!
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,
Yuka
Follow the details in the recipe since that is more specific than the video.
Use melted, slightly cooled butter and add it when you add the milk!
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?
Yes, that works great and it’s the same amount.
Thank you for this! It came out well and my 2.5yr old enjoyed it!
I’m so glad!
I used one minute instead of rolled oats. Is that why they came out…gummy?
Did you make any other changes? For example, not including baking soda would make them gummy.