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Home » Recipes » Baked goodies

Spinach banana muffins

September 24, 2021 by Mandy Mazliah 2 Comments

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spinach and banana muffins on yellow plate and blue tray
spinach and banana muffins on yellow plate and blue tray
spinach and banana muffins on yellow plate and blue tray
spinach and banana muffins on yellow plate and blue tray

A delicious sweet treat, these spinach and banana muffins make a fantastic healthy snack for babies, toddlers and kids of all ages. Naturally green and containing a portion of veg, they’re sweetened with banana. Maple syrup and chocolate chips are optional. Suitable for vegans.

spinach and banana muffins on yellow plate and blue tray

Green food can be tricky for kids.

So if you want to call these Incredible Hulk muffins, Popeye cakes or something similar then go for it. 

My kids all rejected green foods when they were little and I wish I’d had this recipe on hand.

I love these spinach muffins because they’re

  • sweet
  • healthy
  • full of chocolate chips
  • contain a portion of vegetables

And they taste great too!

spinach and banana muffins on yellow plate and blue tray

Great for cooking with kids

If your kids aren’t sure then why not get them to make the muffins with you?

I make these at my toddler cooking classes (we make the version without maple syrup and chocolate chips) and the kids love them!

In my experience cooking with children makes them much more likely to try new foods.

Why eat more spinach?

Spinach contains a whole host of nutrients including vitamin K, magnesium, calcium, phosphorous.

Read more about the health benefits of spinach.

spinach and banana muffins on yellow plate and blue tray

Are these spinach muffins suitable for baby led weaning?

Yes. To make these muffins for a baby leave out the maple syrup and the chocolate chips.

If you wish you could make them smaller by using fairy cake cases instead of cupcake cases and reducing the cooking time - check them after 15 minutes.

Remove the paper cupcake cases before serving to your baby.

spinach and banana muffins on yellow plate and blue tray

Storage

Cool the muffins completely on a wire rack before storing.

Store in an airtight container or cake tin for up to three days.

Freezer friendly

These muffins can also be frozen. Once cool transfer to a freezer box or bag, label and date and freeze for up to six months.

Allow to defrost fully at room temperature before serving.

spinach and banana muffins on yellow plate and blue tray

Good for lunchboxes

These muffins are a great healthy lunchbox filler.

I usually freeze a batch and pop one in my kids' lunchboxes in the morning. It's defrosted by lunch time for them to enjoy.

Could you use other greens to make these?

I haven't tested it yet but I'm pretty sure you could make these muffins with other greens such as kale.

More spinach recipes

If you like this you might like some of my other spinach recipes:

  • tomato and spinach baked gnocchi
  • spinach and split pea soup
  • green pancakes
  • spinach pesto palmiers
  • spinach dosa crepes

Ingredients

ingredients for spinach muffins

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make these spinach muffins you will need the following ingredients:

  • Ripe bananas
  • Spinach - I usually use frozen spinach but you can use fresh as well
  • Milk - I use oat milk
  • Apple cider vinegar - or lemon juice
  • Sunflower oil - melted butter or coconut oil could also be used
  • Maple syrup - or agave syrup, optional 
  • Plain flour - wholemeal, plain or a mixture
  • Oats - I use regular porridge oats
  • Baking powder
  • Bicarbonate of soda
  • Dairy free chocolate chips, optional

How to make spinach muffins

  1. Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tray with 12 cupcake cases.
  2. Blend 100g spinach with 120ml milk (I use oat milk) and add tablespoon of cider vinegar or lemon juice. 
    blended spinach and oat milk in blender jug
  3. Mix 150g wholemeal plain flour, 75g oats, 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda. 
    flour and oats in white bowl iwth wooden spoon
  4. Mash two ripe bananas in a large mixing bowl. 
    mashed banana in blue bowl with form
  5. Add the spinach mixture and the mashed bananas to the mixing bowl with 75ml sunflower oil and 3 tablespoons of maple syrup if using and mix until well combined.
    spinach muffin ingredients in white bowl
  6. Next mix in 100g chocolate chips.
    spinach muffins batter in white bowl with chocolate chips
  7. Spoon into cupcake cases and bake for 25-30 mins until firm to the touch.
    uncooked spinach and banana muffins in muffin tin
  8. Allow to cool on a wire rack and then store in an airtight container for 2-3 days.

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

spinach and banana muffins on yellow plate and blue tray

Spinach and banana muffins

Healthy sweet spinach muffins, perfect for babies, toddlers and kids of all ages. Suitable for vegans.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake
Cuisine British
Servings 12
Calories 203 kcal

Equipment

  • 12 cupcake cases
  • Muffin tin
  • Mixing bowl
  • Blender
  • Wooden spoon
  • Weighing scales

Ingredients
 
 

  • 2 ripe bananas mashed
  • 100 g spinach fresh or frozen and defrosted
  • 120 ml milk I used oat milk
  • 1 tablespoon apple cider vinegar or lemon juice
  • 75 ml sunflower oil
  • 3 tablespoons maple or agave syrup optional 50g
  • 150 g wholemeal plain flour or half wholemeal half plain white flour
  • 75 g oats
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 100 g dairy free chocolate chips optional

Instructions
 

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tray with 12 cupcake cases.
  • Blend 100g spinach with 120ml milk (I use oat milk) and add tablespoon of cider vinegar or lemon juice.
  • Mix 150g wholemeal plain flour, 75g oats, 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda together into a large mixing bowl.
  • Mash two ripe bananas.
  • Add the spinach mixture and the mashed bananas to the mixing bowl along with 75ml sunflower oil and 3 tablespoons of maple syrup if using and mix until well combined.
  • Next mix in 100g chocolate chips if using.
  • Spoon into cupcake cases and bake for 25-30 mins until firm to the touch.
  • Allow to cool on a wire rack and then store in an airtight container for 2-3 days.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 203kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 131mgPotassium: 202mgFiber: 3gSugar: 10gVitamin A: 816IUVitamin C: 4mgCalcium: 88mgIron: 2mg
Keyword spinach muffins
Tried this recipe?Let us know how it was!

If you like this you might also like these courgette and banana muffins.

Pin spinach and banana muffins for later

spinach and banana muffins on yellow plate and blue tray

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

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This post may contain affiliate links. See my full disclosure for more information.

This post is part of Twinkl’s Sugar Awareness Week campaign, and is featured in their 17 Sugar Swaps and Reduced Sugar Recipes Your Kids Will Love post. You can also find tips on reducing sugar and encouraging kids to eat healthier foods in their Sugar Awareness post.

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Comments

  1. Christine

    October 16, 2021 at 2:25 pm

    5 stars
    These were amazing my 2 year old absolutely loved these as soon as he saw the chocolate chips he was even eating the mixture!

    Reply
    • Mandy Mazliah

      October 17, 2021 at 7:37 pm

      Thanks Christine - I'm so glad to hear he loved them!

      Reply

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