Banana Spinach Toddler Muffins
These Banana Spinach Toddler Muffins are soft, naturally sweetened, and packed with wholesome ingredients. Perfect for toddler snack time, lunchboxes, or an easy make-ahead breakfast.
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Servings: 30 mini muffins
Calories: 62kcal
Equipment
- 1 Blender or Food processor
Ingredients
Wet Ingredients
- 1⅓ cup bananas 2 large, or 3 small
- 2 eggs
- 2 cups baby spinach
- ⅓ cup milk (milk of choice)
- 3 tbsps coconut oil melted
- ½ cup applesauce unsweetened
- 2 tsps vanilla
Dry Ingredients
- 1 cup all purpose flour
- ¾ cup large flaked oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup mini chocolate chips (optional)
- ¼ cup iron-fortified oat cereal if you don't have this, add an additional ¼ cup flour.
Instructions
- Preheat the oven to 350℉. Line or grease a mini muffin pan.
- In a blender or food processor, add all of the wet ingredients. Blend on high for 30 seconds, until well combined and the spinach has blended in.
- Pour the green mixture into a large bowl. Add the dry ingredients. Stir gently to combine. If using chocolate chips, fold into the batter.
- Scoop out the muffin batter into the mini muffin pan.
- Bake in the oven for 18-22 minutes, until golden brown on the top and a centres cooked through.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
These muffins are naturally sweetened with bananas and applesauce, but if you want them a touch sweeter, you could add 2-3 tablespoons of maple syrup.
Let cool completely before transferring to an airtight container to store.
Nutrition
Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.005g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg