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.
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!
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.
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.
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.
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:
Ingredients
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
- 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.
- Mash two ripe bananas in a large mixing bowl.
- 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.
- Next mix in 100g chocolate chips.
- 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.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Spinach and banana muffins
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 the dried ingredients together - 150g wholemeal plain flour, 75g oats, 2 teaspoons baking powder and ½ teaspoon bicarbonate of soda.
- Mash two ripe bananas in a large mixing bowl.
- 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.
- Next mix in 100g chocolate chips.
- 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
Nutrition
Pin spinach and banana muffins for later
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Christine
These were amazing my 2 year old absolutely loved these as soon as he saw the chocolate chips he was even eating the mixture!
Mandy Mazliah
Thanks Christine - I'm so glad to hear he loved them!