Spinach banana muffins for toddlers are a delicious and nutritious snack or breakfast. These muffins are naturally sweetened with bananas, dairy-free, gluten-free, and freezer-friendly. They are perfect for meal prepping and make a fantastic healthy snack or breakfast. The best part? You can whip up the batter in a blender, making this recipe super convenient!
If you enjoyed these spinach chocolate chip muffins, be sure to check out my veggie chocolate muffins and healthy blueberry oatmeal muffins for more healthy muffin options for toddlers.
Reasons Your Toddler Will Love These Spinach Muffins
Before we dive into the recipe, let me tell you why you (and your little one) is going to love these healthy mini muffins for toddlers.
- Naturally Sweet and Tasty: These spinach banana muffins are sweetened with ripe bananas, making them naturally sweet and delicious for kids. The addition of optional chocolate chips makes them even more appealing!
- Fun Green Color: The spinach gives these muffins a fun green color, which can be exciting for toddlers. You can call them “Hulk muffins” or “monster muffins” to make them even more fun to eat!
- Soft and Moist Texture: The combination of bananas and spinach creates a soft and moist texture that is easy for little ones to chew and enjoy.
- Healthy and nutritious: They are made with wholesome ingredients and are truly healthy muffins for kids!
You may also like these spinach banana pancakes, made with the same batter and technique as these muffins.
Ingredients You’ll Need
To make these toddler spinach muffins, you’ll need:
- Ripe bananas: Naturally sweetened the muffins with the need for added sugar.
- Fresh spinach: Packed with vitamins, Iron and other nutrients. Spinach adds color and boost nutrition.
- Rolled oats: Oats make these muffins gluten-free and add a good dose of fiber.
- Non-dairy milk: Any milk can be used but a plant-based milk is best if you want to keep the recipe dairy-free.
- Egg: Provides protein but also bind the ingredients together.
- Baking powder: Makes the muffins rise and become fluffy.
- Cinnamon
- Vanilla extract
- Coconut oil
How to Make Spinach Banana Muffins for Toddlers
Here’s the step-by-step process to make these easy blender spinach banana muffins:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with some coconut oil.
Blend the ingredients: In a blender, add the ripe bananas, spinach leaves, eggs, maple syrup (if using), milk, melted coconut oil, vanilla extract, rolled oats, baking powder and ground cinnamon. Blend until smooth and well combined.
Mix in the chocolate chips: If you’re adding chocolate chips, stir them into the batter with a spoon or spatula.
Fill the muffin tin: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. You can make mini muffins or standard size muffins. I usually go for the mini ones.
Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these healthy toddler snacks with spinach and banana fresh or store them for later!
Why These Muffins are Perfect for Parents
These nutritious gluten-free muffins for toddlers are not only loved by kids but also by parents for several reasons:
- Easy to Make: These spinach banana muffins are easy to make with just a blender and a few simple ingredients. They are perfect for busy parents.
- Freezer-Friendly: You can make a batch of these muffins and freeze them for up to three months.
- Versatile: These muffins are great for any time of the day. Serve them as a toddler-friendly spinach banana breakfast muffin or a healthy snack.
- Diet-Friendly: These muffins are gluten-free and dairy-free, making them suitable for kids with dietary restrictions.
If you’re interested in more toddler meals with spinach, you’ll love our ‘Superhero’ Spinach Pasta Sauce.
How to Store and Reheat Spinach Banana Muffins
Short-Term Storage: If you plan to consume the muffins within 1-2 days, you can store them at room temperature. Place the muffins in an airtight container or a resealable plastic bag. Ensure the container is sealed properly to keep the muffins moist and prevent them from drying out.
Refrigerator: For storage up to a week, the refrigerator is a good option. Store the muffins in an airtight container. You can line the container with a paper towel to absorb any excess moisture, which helps maintain the muffins’ texture.
Long-Term Storage: For longer storage, freeze the muffins. They can last for up to 3 months in the freezer. Wrap each muffin individually in plastic wrap or parchment paper. Then, place the wrapped muffins in a freezer-safe zip-top bag or an airtight container.
Reheating Spinach Banana Muffins
To reheat, you can use the microwave or oven. These muffins can be served cold or at room temperature but if stored in the freezer, make sure to defrost and reheat until the muffins are warmed through. They make take about 15-30 seconds in the microwave or 10-20 minutes in the oven.
More Healthy Toddler Snacks
STAY CONNECTED FOR MORE DELICIOUS RECIPES
Sign up for my newsletter to receive new recipes right in your inbox!
Keep up with me on Instagram and TikTok for quick cooking videos and daily inspiration.
DID YOU MAKE THESE MUFFINS?
I hope you and your little ones enjoy these spinach chocolate chip muffins as much as my family does. They are a wonderful way to incorporate more veggies into your child’s diet while keeping things delicious and fun.
Please share a review and any tweaks you make to the recipe in the comments below. I’d love to hear how your toddlers enjoyed these spinach banana muffins.
Spinach Banana Muffins
Equipment
Ingredients
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 2 ripe bananas
- 1 cup fresh spinach leaves
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 2 tablespoons coconut oil melted
- 2 -3 tablespoons pure maple syrup optional, for extra sweetness if needed
- 1/3 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with some coconut oil.
- Blend the ingredients: In a blender, add the ripe bananas, spinach leaves, eggs, maple syrup (if using), milk, melted coconut oil, vanilla extract, rolled oats, baking powder and ground cinnamon. Blend until smooth and well combined.
- Mix in the chocolate chips: If you're adding chocolate chips, stir them into the batter with a spoon or spatula.
- Fill the muffin tin: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. You can make mini muffins or standard size muffins. I usually go for the mini ones.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these healthy toddler snacks with spinach and banana fresh or store them for later! See instructions on how to properly store the muffins in blog post above.
14 comments
I followed the recipe exactly and the muffins came out very doughy and mushy. I don’t know what went wrong.
I’m sorry to hear that the muffins didn’t turn out as expected! If they came out doughy and mushy, it could be due to the moisture from the bananas or spinach. Double-checking your measurements and making sure the ingredients are well-mixed can help. Also, you might try baking them a bit longer or at a slightly higher temperature next time. I appreciate you giving the recipe a try, and I hope it works out better for you on the next go!
I made these, super delicious! You don’t even taste the spinach. The choc chips are a must, IMO.
Thank you for trying out the muffins! I’m so glad you enjoyed them. I agree, the chocolate chips definitely add that perfect touch!
The milk is listed as an ingredient but not listed in the steps below it. Just FYI! I didn’t add milk amd they came out weird. Lol
oh no! sorry to hear that and for letting me know. I just updated the recipe card.
I made these and accidentally bought frozen spinach instead of fresh spinach… I think I didn’t add enough because they weren’t very green. But they were really good! Can you use fresh baby spinach instead?
Frozen spinach works too, but it can sometimes have less volume once thawed, which is why they might not have looked as green. You can definitely use fresh baby spinach ,it’s actually what I usually recommend since it blends in really well and gives the muffins that bright green color. Just pack it into the measuring cup for the best results.
Love this recipe! My kids love them and they have spinach in them! A double win! Especially for a mom that has a difficult time getting their toddlers to eat vegetables.
I’m so happy to hear that!! Getting toddlers to eat veggies can feel like an Olympic sport, so I call this a major win. 😂 Love that your kids are enjoying them—thank you for taking the time to share!
I note it states non dairy milk, can the recipe still work if I do use standard milk?
yes you can use regular milk.
Would love to make these ! Can I use regular milk ?
yes, absolutely!