Spinach Banana Muffins.

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Muffins are the unspoken hero of motherhood. Seriously, they just are. Once the little ones are able to eat bit size pieces comfortably, muffins will be a best friend that is always there for you. They are not difficult to make and freeze and thaw beautifully. Just pull a muffin out of the freezer the night before (into the fridge) or the morning of (onto the countertop) and you are good to go for breakfast or lunch or a snack – whatever your heart desires. This muffin recipe is one that is packed with spinach to add many nutrients (iron, folic acid, vitamin C, calcium and more!) not commonly seen in baked goods. They are yummy, not messy and loved by the babes. Poppy LOVES these so much that she is often mad once she is finished and there isn’t another one ready. Oh, and they are a fabulously fun green color and would be great for St. Patty’s day or another celebration.

Print Recipe

Spinach Banana Muffins

Delicious healthy muffins for little ones (and big people too) to enjoy!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Muffins, Snack

Cuisine: 12 month+, Muffins

Keyword: Banana, Infant, Muffins, Spinach, Toddler

Servings: 18 muffins

Equipment

• Muffin Tin (s)
• Measuring cups and spoons
• Blender or food processor
• Oven

Ingredients

• 6 ounces Spinach
• 2 Tablespoons Avocado (approximately 1/2 of a small avocado)
• 3/4 cup Whole Milk
• 2 Medium, ripe bananas
• 1 teaspoon Vanilla extract
• 1 Egg
• 1.5 Tablespoons Honey (Optional, omit if <12 months in age)
• 2 cups Whole Wheat Flour
• 2 teaspoons Cinnamon
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1/4 teaspoon Salt

Instructions

• Preheat Oven to 350°F
• Grease muffin tins with organic olive oil spray.
• In a blender, blend raw spinach, avocado, milk, bananas, egg, vanilla and honey (if using) until smooth. (If using a small blender or food processor, blend the spinach alone first, then add other ingredient and blend again in order to make more room).
• In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt.
• Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until combined.
• Pour batter into muffin tins, filling approximately 3/4 of the way full.
• Bake approximately 18 minutes until muffins feel firm to the touch (before they start to brown).
• Let cool enough to handle and remove from tin and place on a wire cooling rack.
• Store in an airtight container the refrigerator for up to 4 days or in the freezer for up to 6 months.

Notes

Pro tip: I often make these in a smaller smoothie-style blender (ie: Ninja). It is big enough for all the wet ingredient and is much easier to clean up. I recommend blending the spinach by itself first as its volume will decrease and make more room for the other wet ingredients.

I highly recommend these Faberware muffin tins. They are amazing. The muffins come out clean without any effort and they are also very easy to clean. You can use muffin papers, but I try to minimize this for environmental reasons.

If making for infants under 1, omit the honey.

Often bags of spinach are sold in 5 ounce portions. If this is what is available to you, 5 ounces will certainly work in this recipe and there is no need to buy additional bags and create waste.

Substitution options include dairy free milk or a flax egg.

This recipe is adapted from Seeded at the Table. You can find the original recipe here.

Consider using organic ingredients when able. Here’s some reason why.

Please Enjoy!! Let’s talk soon,
Al