Spinach and banana muffins
Healthy sweet spinach muffins, perfect for babies, toddlers and kids of all ages. Suitable for vegans.
Equipment
- 12 cupcake cases
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
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