These Spinach Muffins with Banana are a super healthy toddler breakfast or snack. (Or yummy for any age, really!) Each bite is packed with nutrients from greens and fruit—and the interior is so moist that even babies can enjoy these easy blender muffins!
Oh, these spinach muffins are one of our very favorite toddler muffins. And they’re one of the most popular recipes on my entire site! I know I’ve written about how we actually don’t need to pack kale and spinach into every bite our kids eat, but I love making nutritious versions of foods our kids already like. Like muffins.
I also know that the color green can be a huge red flag to many kids, so I like to try to use the color to my advantage in fun foods—like these spinach muffins, which are fun (because, muffins!) and they taste like a favorite banana bread muffin.
You can call these Hulk Muffins, Monster Muffins, Green Smoothie Muffins, or any fun name you come up with!
Made with nutritious ingredients, these muffins for kids are naturally sweet from banana and have a dose of Vitamin A and C from spinach or kale. They also have fiber from whole grains and protein, so they’re a nice meal component that will provide long lasting energy for your busy kids.
They’re great for toddler breakfast paired with a toddler smoothie or milk, as a snack, or packed in a kids lunch box. They’re similar to my Spinach Banana Pancakes—super nutritious and super yummy!
Table of Contents
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Ingredients You Need
To make these spinach muffins you’ll need to have the following ingredients on hand and ready to go.
- Ripe banana: Bananas with brown spots will add lots of sweet flavor to this recipe.
- Spinach: You can use fresh baby spinach or fresh regular spinach. Or you can freeze spinach and use that, too.
- Milk: You can use whole milk, low-fat, or any nondairy milk that you prefer to bake with.
- Honey: Swap in maple syrup if desired (and for kids under age 1).
- Eggs: I use large eggs in my cooking and baking, so that’s the size that I use here. (See below for the egg-free option.)
- Rolled oats: I like to add oatmeal to the recipe for additional nutrition. It blends into the mixture nicely, too. (You can also use oat flour.)
- Baking soda: Be sure to use fresh, active baking soda in this recipe to ensure that the muffins bake through completely and they rise nicely. (Baking soda works best in this recipe, not baking powder.)
- Whole-wheat flour: I like to use whole-wheat flour here since it adds whole grains and works well with the moisture content in the rest of the spinach muffin batter.
- Mini chocolate chips: These are optional to add on the top or to mix into the batter to add extra sweetness. Or try a few blueberries or raisins.
Ingredient Swaps
Egg-free: Omit the eggs. Increase banana to 1.5 cups.
Gluten-free: Try King Arthur’s gluten free flour blend instead of the regular flour.
Dairy-free: Opt for your favorite unsweetened nondairy milk.
To make with frozen spinach, thaw the spinach, squeeze very dry, and measure out ¼ cup.
Banana-free: If you can’t do banana, do apple butter, a thick applesauce, or sweet potato baby food puree instead.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this spinach muffin recipe for kids so you know what to expect. Scroll down to the bottom of this post to see the full recipe, including the amounts and the timing.
Step 1. Place all ingredients into a blender except the flour and chocolate chips, if using. Blend very smooth.
Step 2. Add the flour and pulse to combine to create a thick, but uniform spinach muffin batter.
Step 3. Pour batter into the prepared muffin tin. Sprinkle with chocolate chips if using.
Step 4. Bake until firm to the touch and lightly browned around the edges. Let cool fully on a wire rack.
Frequently Asked Questions
In order to get the spinach smooth and incorporated into the batter—which is really the key to getting the kids to eat these, because a muffin with chunks of spinach would be no good!—you need a blender. It’s basically the same principal as making a green smoothie!
You can try this with a food processor, though be sure to run it on high for 30-60 seconds to get the spinach as blended up as possible.
These muffins are incredibly moist and they don’t dry out very easily, so they are a perfect early finger food for babies. Cut them up into small cubes so baby can easily pick up bite-size pieces. You may want to warm them slightly to make them even moister and/or top with applesauce or apple butter.
Use maple syrup or omit the sweetener and use 2 tablespoons additional milk to make these for a baby or to serve as a baby-led weaning recipe.
The key to making spinach muffins is to blend the spinach into the wet ingredients very smoothly to make a uniform mixture. Then you can mix in the remaining dry ingredients.
Serving Suggestions
These muffins for kids (which I happily eat myself, too!) are delicious warm out of the oven or chilled, so see what you and the kids like. The ripe banana adds natural sweetness to these spinach banana muffins, And though there’s a load of fresh spinach in these, they taste like a treat.
They aren’t super sweet like most bakery muffins are, but they are always a big hit with my kids…especially with a few mini chocolate chips on top.
Pair with a Yogurt Drink, Homemade Fruit Cup, or even some Vanilla Yogurt. You can also serve topped with peanut butter, butter, or a little jam.
How to Store
You can store the spinach muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
Best Tips for Success
- Use very ripe bananas with brown spots for the best natural sweetness.
- To make for a baby, as an early finger food, or as a baby muffin, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
- Dairy-free: Use unsweetened nondairy milk and a neutral oil instead of butter.
- Gluten-free: Try King Arthur’s gluten free flour blend.
- Egg-free: Omit the eggs and use 1½ cups sliced banana.
- To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly.
- To make these with kale, I prefer using kale that’s been frozen since it tastes less green. Simply wash, dry, and store it in a zip-top bag in the freezer. Crush gently in the bag and measure with a measuring spoon. (I use it in smoothies this way, too!) Baby spinach usually has a milder flavor when used fresh.
- You can stir ⅓ cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also just omit them.
- If you have more spinach to use, try Spinach Pasta Sauce or Spinach Grilled Cheese.
Related recipes
Please comment and rate the recipe below if you make it—I’d love to know what you and your kids think!
Sweet Spinach Muffins with Banana
Ingredients
- 1 cup sliced ripe banana (about 2 small or 1 medium/large)
- 2 cups lightly packed baby spinach
- 3/4 cup milk (dairy or unsweetened plain nondairy)
- 1/4 cup honey
- 2 tablespoons melted and cooled butter (OR neutral oil OR plain yogurt)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup whole-wheat flour
- Mini chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.
- Place all ingredients into a blender except the flour and chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowl as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.
- Pulse in the flour just to combine, or stir it in gently.
- Pour batter into the prepared muffin tin, filling each cup about ¾ cup full. Sprinkle with chocolate chips if using.
- Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)
- Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.
- Serve slightly warm, at room temp, or chilled.
Equipment
- Muffin Tin
Video
Notes
- You can store the muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip-top bag with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Use very ripe bananas with brown spots for the best natural sweetness.
- To make for a baby, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips.
- Dairy-free: Use unsweetened nondairy milk and a neutral oil instead of butter.
- Gluten-free: Try King Arthur’s gluten free flour blend.
- Egg-free: Omit the eggs and use 1½ cups sliced banana.
- To make with frozen spinach, thaw spinach, squeeze very dry, and measure out ¼ cup. Proceed with the recipe.
- To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly.
- To make these with kale, I prefer using kale that’s been frozen since it tastes less green. Simply wash, dry, and store it in a zip top bag in the freezer. Crush gently in the bag and measure with a measuring spoon. (I use it in smoothies this way too!) Baby spinach usually has a milder flavor when used fresh.
- You can stir ⅓ cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also omit them.
- These are not crazy sweet without the chocolate chips (though my kids like them just fine!), so if you think your kids will prefer a sweeter muffin, add ¼ cup granulated sugar to the batter.
Nutrition
This post was first published March 2018.
Another great recipe! I made them without the chocolate chips (for my toddler) they were the right amount of sweet for my preference, and very very tasty!
I made these for Halloween. Right after I pulled them out of the oven I added marshmallows with mini-chocolate chips for eyes and mini chocolates chips for a mouth. They turned out great!
So fun!
Do you know if any changes are needed for high altitude? I live at 8k ft. Guess I’ll try it and just see!
I don’t off hand but I can look into it if you have issues!
I made these for my very picky 6 year old. I told him they were Monster Halloween Muffins. He loved them! They came out great!
I’m so glad!
Hi – How long do you suggest baking if using mini-muffin tins? Thanks!!
I think 12-14 would be the timing for minis!
I am a terrible baker and my favorite part about this recipe is that no matter how much I screw it up, it’s very forgiving. I’ve substituted coconut flour in all sorts of wrong quantities, used baking powder instead of soda and omitted various ingredients but have produced a muffin that was still enjoyed by my 18 month old and even his father. I make this at least twice a month and am pleased every time. Thanks!
I am so glad to hear that!
Love this recipe! After a few tries, I don’t put the oats in the blender anymore (I don’t have space in mine and doing half at a time is a lot when letting my son help) and I add a 1/4 cup more oats and flour . We like the chunkier/lighter consistency this creates.
They are a favorite for my 18mo and for me to get some precious veggies in!
I’m so glad to hear that!
My muffins came out perfectly but I think they desperately need a little salt or maybe sprinkle of cinnamon.
Thanks for letting me know that! (and you can add both next time if you prefer!)
Made these as a first introduction to chocolate for my little one as also pretty healthy and she loves them! I do too. Thank you!
Do the oats go in with the other blender ingredients or stirred in with the flour at the end? Your video doesn’t show them going in and I want to make sure I put them in at the right time. Thank you!
They go into the blender with the rest of the ingredients!
I’ve made these several times for my kids. I try to make a different healthy muffin or cookie every week to include in their school lunches. This my 4-year-old’s favorite of the ones I’ve tried so far. I add three chocolate chips/chunks to the top and call them “Hulk Muffins.” Thanks for this versatile recipe! I’ve been out of some ingredients before, but you included wonderful substitutions. I also finally remembered to buy gluten free oats so that I can actually try them next time! Thank you!
We followed the steps exactly, but muffins always turn our raw. I tried it 4 times already. I don’t know what I am doing wrong 🙁
Are you using baking soda, not baking powder? They will not bake through with baking powder. If you’re using baking soda, check that it’s not expired. That is my best guess (I’m sorry you’re having issues)
These muffins are wonderful! My son has dairy and egg allergies so I followed the substitution instructions and they turned out perfect! (THANK YOU for including those in your recipes!!)
I now always double Amy’s muffin recipes and bake them in mini muffin tins to have a stockpile of healthy, delicious snacks in the freezer!
I’m so glad that the allergy substitutions are helpful!
Thanks so much for this recipe! It is delicious and I hope my 14 month old daughter likes them
Unfortunately I made my first batch today and they have turned out raw inside. I baked them at 375°f for 20 mins and then another 10 mins. Then I increased the temp to 450°f and baked for another 10 mins. They are still raw! Where have I gone wrong? I used all the same ingredients except baking powder instead of baking soda. I used whole wheat flour. And Yogurt. No chocolate chips. I used eggs, milk and everything else on the list you provided.
Pls let me know! Thanks
Hi! It’s the baking powder—they will not bake properly unless you use baking soda. At least we know what caused it, though I am sorry you had issues!
Hii
What’s the difference between baking soda and baking powder? I can’t seem to figure it out.
I’m loving your recipes! I’ve made a few so far. My toddler likes them!
Thank you
In this recipe, baking soda ensures that the batter will cook through. Baking powder will result in raw insides of the muffins. I hope that helps!
Hi,
Tried them with baking soda and they are delicious
However, they are extremely moist inside which we as adults at home love but my daughter doesn’t like the stickiness and that distracts plus stops her from even trying it. She is a toddler who is used to making a 100 pieces of the muffin first and then trying it. Could you give me any inputs on how to have a more stiff texture on the inside? I made them without eggs.
Thank you
I’m glad they worked out. Maybe try dicing them up and just giving her a few pieces at a time? I don’t really know how to make the texture stiffer without making them less appealing.
Haha yes she will eventually eat them as she grows I am sure! Thanks a ton. We love this recipe and it is a sure keep!!
Subbed maple syrup for the honey for 1 year old and 2.5 year old and both loved them. Made half with chocolate chips and the other half plain and served with some peanut butter on top. Froze really well!
I’m so glad to hear that!