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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.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Cake
Cuisine British
Servings 12
Calories 203 kcal


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


  • 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


  • 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.


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


Calories: 203kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 131mgPotassium: 202mgFiber: 3gSugar: 10gVitamin A: 816IUVitamin C: 4mgCalcium: 88mgIron: 2mg
Keyword spinach muffins
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